Ingredients:

  • cup (100g) finely grated Parmesan Cheese (Parmigiano-Reggiano recommended)
  • Pinch of freshly cracked black pepper (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two standard half-sheet baking pans with silicone baking mats (Silpat) or parchment paper.
  2. If using pepper, mix the pinch of black pepper lightly into the finely grated Parmesan cheese.
  3. Using a small cookie scoop (about 1.5 tablespoons), drop level mounds of cheese onto the prepared sheets. Ensure the mounds are spaced at least 2 inches apart as they will spread significantly during baking.
  4. Gently press each mound down slightly with the back of a spoon to create an even disc shape, approximately 1/4 inch thick.
  5. Bake for 8 to 12 minutes. Watch them closely; the edges should be a deep golden brown, and the center should appear bubbly and slightly less pale.
  6. Crucially, immediately slide the silicone mat or parchment paper completely off the hot baking sheet and onto a wire cooling rack.
  7. Allow the frico crisps to cool completely (about 5 to 10 minutes). They will transition from floppy to perfectly shatteringly crisp as they cool.
  8. Once fully cooled, carefully peel the Parmesan crisps off the parchment/mat. Store them in an airtight container at room temperature.