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One of the most elegant (and easy!) appetizers you'll ever have the pleasure of meeting. These delicious Italian-inspired crisps pair wonderfully with cocktails, and are fabulous on salads or as soup toppers.
This is one of those easy (almost ridiculously easy recipes), that has lots of delicious WOW. It's an Ina Garden recipe that I've adapted ever so slightly. They're called "frico" in Italy and Ina describes them as,"One of the most elegant Italian delicacies you can serve with cocktails."
I agree with her wholeheartedly. They're incredibly delicious, and yet light enough to not spoil the main course. I have a little "thing" about people filling up on the appetizers and not having much room for a lovingly-prepared meal.
The ingredient list is pretty much complete in the title of the post. There's a tablespoon of flour that's added, just to help everything hold together. Other than that, it's Parmesan cheese (good quality), fresh thyme and sea salt. You might think Parmesan is salty enough on it's own, but don't omit the pinch of sea salt. I tried that and it just wasn't the same.
And the technique is so simple you won't believe it. Just combine the Parmesan, flour and thyme and scoop out tablespoonfuls onto a cookie sheet.
Bake for 8-10 minutes, then let them cool. That's it!
Ina says to grate the Parmesan quite coarsely (like you would carrots). I tried that too, and like the crisps better grated with a medium coarse grater. I think they look prettier that way too. Ina also calls for kosher salt combined with the cheese mixture - which is fine, but a sprinkle of good sea salt right over the top takes them literally "right over the top"!
So pick up a small piece of good Parmesan. I recommend Parmesan Reggiano. It's not cheap, but definitely worth it. I picked up a 4-ounce piece at Whole Foods for $5. That's probably as expensive as you'll find it. You can purchase Parmesan Reggiano at Costco or Sam's club for much less, but you'll have to buy a much larger quantity. That's not such a bad thing though. It lasts a long time in the fridge and adds such a delicious touch to salads, soups, pasta...
Happy New Year! Can't wait to share lots of deliciousness in 2017! Cheers!
P.S. One last thing. These wonderful little bites are also great in or alongside salads and as soup toppers.
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Parmesan Crisps with Thyme and Sea Salt
Ingredients
- 4- ounce piece of Parmesan Reggiano cheese, without the rind
- 1 tablespoon all-purpose flour
- 2 teaspoons minced fresh thyme leaves - reserve some for garnish
- ½ teaspoon flaky sea salt, I love Maldon
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate the Parmesan using a medium size grater.
- Combine the Parmesan, flour and thyme in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 2-½ inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Sprinkle each little disk with a pinch of the flaky sea salt and a grind of black pepper.
- Bake in the middle of the oven for 8 to 10 minutes, until medium golden brown.
- Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
- I like to garnish with a few more fresh thyme leaves before serving.
Notes
** Maldon sea salt is fantastic. It's a little expensive (as salt goes) but it's used as a finishing salt. Not a salt for every day use. It's delicious as a finishing touch to salads, sandwiches, main dishes etc. Take a pinch of it with your fingers and rub your fingers together as you sprinkle it over the food to bring out the wonderful flavor.
Nutrition
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Hi Chris,
Can you use freshly grated parmesan that is finely grated, almost powdery like what you would buy in the green can?
Hi Jennifer,
This recipe works better with grated Parmesan.
Hi Chris, canI use any type of flour (i.e. almond flour, chickpea flour, etc.), or does it have to be AP flour? Trying to avoid gluten...
Hi Jennifer, I haven't tried any alternative flours but they should work fine.
Can these be made in advance
Hi Loubee, they could definitely be made a few days in advance. I would just layer them with parchment paper in an airtight container.
I would like the exact measurement of cheese since I have a large piece & no scale. Or is it safe to assume 4 ounces is 1/2 cup?
Hi Vera, you'll need 1¼ to 1½ cups of grated parmesan cheese to make the 24 crisps.
When I click on the link for the grater an OXO Coarse grater comes up with very large holes. Is this the one you use? Your notes say to use a medium size grater. Thank you! I’m looking forward to making this for my bunco group next week.
Hi Linda, I actually like a medium grater like this one: https://amzn.to/3ZIB1Uv
Hope you enjoy these crisps!
I made this recipe recently and adore it! I have a hint that IMHO is pretty easy. I used a small muffin tin, non-stick, and added my shredded parm by T into the bottom of each cup. It made 12 easily and they popped right out when cool and maintained a almost perfect round.
Thanks for all the many great recipes I’ve gathered over time from your website. They’ve become a part of my routine baked goods. Pleasure to see your emails when they arrive in my in box.
Joan
That's great, Joan! Thank you for the kind comment.
Hi Chris, I'm assuming you put the pepper on last when sprinkling the salt? There's nothing in the recipe that tells when to add it. Making them as we speak!
Yes, that is correct, Cat! I've added that! Thanks.
This Buttered pecan goat cheese log looks amazing!! I’d love to give this as a gift. Could you please send the labels. Do you have labels for the Parmesan crisps as well? Both look amazing!
Thanks!
Thanks, Jane! We will send the labels for the goat cheese. The parmesan crisps do not have a label.
Any thoughts on adding a little fresh garlic to this recipe?
That would be delicious!
Chris,
You're a 5 star! I've tried several of your recipes and have loved them all (only exception was the Sticky Toffee Pudding - which I found too sweet and not like I remember sticky toffee pudding). However, I love your Parmesan Crisps, your rosemary crackers from egg rolls, your Country cake with the awesome butter, brown sugar and pecan topping and your peanut butter sauce with coffee. Thanks so much... I'm loving your recipes!
I'm just ready to try the Asian poppy chicken salad for tomorrow and bake the copycat rainforest pecan crackers.
Thanks so much, Carol! I'm so happy you have enjoyed many of our recipes. Hope the chicken salad works out well for you! Thanks for sharing your review!
I make a version of these delicious little gems in the microwave instead of the oven. I simply use grated parm, but I love the idea of adding thyme and sea salt.
I bake about 6 on a half-sheet of parchment paper, on high heat in increments of 30-40 seconds, clearing the steam each time before the next time increment. Usually, after two 40-sec & one 30-sec increments, they're lightly browned and crisp (your oven may differ).
A plate of these crisps and a glass of wine makes a very elegant snack!
Thanks for sharing this technique, Portia! I will try it!
Holy amaze-balls! I didn't have any croutons for my caesar salad so I found this little gem of a recipe and made these instead. Waaaaayyy better than croutons any day! Along with the thyme I added a little peppered rosemary. Outstanding!
Haha! I love your enthusiasm, thanks for taking the time to share your results!
Trying these for a dinner party. Easy to make and great taste . I took some liberties and added fresh genovese basil 🌿 with the thyme to the mix. Yumm. Highly recommended dish.
Yum! I love the idea of basil! Thanks so much, Anthony!
These are so much better than the regular parm crisps we used to serve at the restaurant I worked at. I've made them several times and each time I don't seem to make enough we like them so much!
These are so easy and delicious, too.Yesterday, I cooked at the recipe temperature and time, but felt they needed to be cooked a little more. Today I warmed my oven to 250 degrees, placed them back in the oven, turned the oven off and left them in the oven without opening the door. They are wonderfully crisp and ready for a Super Bowl party. I loved the thyme and sea salt flavor. Great taste combination. Husband said these are really good!!
Thanks, Jane! I love that they're just kind of unique too! Have fun!
How should they be stored?
Hi Wendy, just store them in an airtight container.
Look fabulous - but we are a gluten-free family. Any recommendation on type of gf flour?
Hi Teresa,
I would just use whatever all purpose gf flour you prefer. I know King Arthur makes a good one but I'm not familiar with others.
Just wanted to THANK You for always giving us fantastic recipes. I know if you post something, it will be good and not waste my money. This is by far, my favorite site. Nothing but the best is wished for you. Thanks again.
Thank you Bonnie! I really appreciate your kind words. It makes testing and re-testing the recipes worth it! 🙂
Thanks for posting - they were fabulous! I made them in advance of a girls trip and massed them to the cheese board for a fun texture. They were a huge hit! So yummy and addictive!
That's awesome Karen, thanks for letting us know!
These look wonderful! I want to make these for my son's wedding. Can I make them a few days ahead or are they better the day of?
Hi Ricki, They could definitely be made a few days in advance. I would just layer them with parchment paper in an airtight container. Congratulations!
I'm going to try these for Valentine's Day. Can you tell me how I would get emails to follow your blog?
Terry, at the very bottom of the blog there is a place to subscribe. Since we just revamped our website, we're still working on the right side. There will be another subscribe place there soon, so you don't have to go all the way to the bottom.
Being disabled, making the crisps seems a little daunting . I thought I would try to make something similar using Nabiso Good Thins.
Will look today to see of they come already sea salted. Will let you know how they turn out.
Hope you enjoy them Karen!
Such a beautiful appetizer, I really have to make it. I have a huge piece of Parmesan in the fridge, about 2 pounds. It is much cheaper like this and it keeps well, so I can start making these delicious crisps immediately. 🙂
What a great app! Your photos are marvelous and show all the detail in these thin little crisps. Happy New Year, Chris!
Thanks for the wonderful encouragement Debra! Happy New Year to you too!
I absolutely love these! Cheese just makes everything better 🙂
So true Jennifer!
I love these with (or in!) salads. Adding thyme is such an elegant touch. Happy New Year, Chris and Scott!!! Your new look is fabulous. xo
Thanks so much Liz, Happy New Year to you!
I love these crisps, what a perfect bite for entertaining. Happy New Year to you and Scott!
Yes, they are a perfect little bite for entertaining Laura!
Put them on a Cheese Platter.... tasty and lovely.. Thanks Chris Happy New Year to you both.......lita marie
That's awesome Lita Marie! So happy you enjoyed them. Happy New Year to you!
Happy New Year to you and your loved ones, Chris! These cheesy crisps look like a perfect party food!
Thanks so much Angie, best wishes to you in the new year!
Chris these look delicious and elegant. Ina's recipes are always wonderful, love that you added thyme. Happy New Years to you and Scott. Wishing you the best in 2017.
Thanks Cheri! You're right, it's hard to go wrong with one of Ina's recipes 🙂
I love frico Chris, I must try this with thyme! We made some the other day in one of those non stick red copper pans, worked like a charm, slid right out of the pan in minutes- Happy New Year!
Jenna
Happy New Year to you Jenna! The thyme adds a wonderful touch!
Such a simple and delicious appetizer Chris! I've seen these in the stores and never wanted to pay for them - so now I can make my own. Love the sea salt and herbs. Hope you and Scott have a terrific and very Happy New Year!
Thanks Tricia, happy new year to you too! These are definitely much better and less expensive than the store bought frico!
Chris, we buy parmesan at Costco, the real stuff. I already have a hermetically sealed glass jar full of parmesan which has been ground up pretty fine. Do you think this will work for the crisps?