You can top the spinach parmesean custard with some broken-up frico for added crunch or simply enjoy them on the side.
Active time: 15 min Start to finish: 30 min
Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature.
Recipe information
Yield
Makes 12 crisps
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
Step 3
Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
Step 4
Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.
