I adore this recipe because it’s incredibly easy yet feels so sophisticated. With just one main ingredient—cheese—I can create something that looks impressive and tastes heavenly. It takes less than 15 minutes from start to finish, and I can make it as light or as filling as I like. I also love that it’s naturally gluten-free and customizable: I can play around with different cheeses or even add potatoes for a comforting, warm variation.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 cups grated Montasio cheese (or substitute Parmesan or Asiago) Optional for soft Frico: 1 medium potato, peeled and thinly sliced 1 tbsp olive oil (if making soft Frico) Freshly ground black pepper (optional)
Directions
For crispy Frico: I heat a nonstick skillet over medium heat. Then I sprinkle a thin, even layer of grated cheese (about 2 tablespoons per crisp) into rounds. I let it cook for about 3–5 minutes until it turns golden and lacy. After removing it from the pan, I allow it to cool slightly so it firms up perfectly.
For soft Frico: I start by heating olive oil in a skillet over medium heat. I add the potato slices and cook until they’re tender and lightly golden. Then I spread the grated cheese evenly over the top and press it down gently. I cook until the cheese melts and the bottom becomes golden and crisp. If needed, I flip it carefully or finish it under the broiler for an evenly browned crust. I like to season it with a little black pepper before serving it hot or warm.
Servings and Timing
This recipe makes 4–6 Frico crisps or 1 soft Frico. It takes about 5 minutes to prep and 10 minutes to cook, for a total of 15 minutes.
Variations
Sometimes I like to experiment with different cheeses—Parmesan gives a sharp flavor, while Asiago adds a nuttier note. I also love shaping the hot Frico into cups by draping them over an inverted muffin tin or glass; they make great edible containers for salads or dips. For a heartier option, I make the soft version with thinly sliced potatoes, which turns it into a comforting snack or side dish. Adding herbs like rosemary or thyme can also elevate the flavor beautifully.
Storage/Reheating
I store any leftover crispy Frico in an airtight container at room temperature for up to 3 days. To keep them crisp, I place parchment paper between layers. If they soften slightly, I reheat them briefly in a dry skillet or oven at 350°F for a couple of minutes. The soft Frico is best enjoyed fresh, but I can refrigerate it for up to 2 days and reheat it gently in a skillet to restore its texture.
FAQs
What kind of cheese works best for Frico?
Montasio is traditional, but I’ve found Parmesan and Asiago to be excellent substitutes that give slightly different flavors.
Can I make Frico in the oven instead of a skillet?
Yes, I can bake small rounds of cheese on parchment paper at 375°F for 5–7 minutes until golden and crisp.
How do I keep Frico from sticking to the pan?
Using a good-quality nonstick skillet or parchment paper ensures the cheese crisps release easily.
Can I use pre-grated cheese?
I prefer freshly grated cheese because it melts better and doesn’t contain anti-caking agents that can affect texture.
How do I shape Frico into cups or bowls?
Right after cooking, I drape the hot Frico over a glass or muffin tin and let it cool into shape.
Can I add herbs or spices?
Absolutely! I sometimes mix in a pinch of black pepper, chili flakes, or herbs like oregano before cooking.
Is Frico gluten-free?
Yes, it’s naturally gluten-free since it’s made entirely from cheese (and potatoes, if added).
Can I make Frico ahead of time?
Yes, the crispy version can be made a day in advance and stored in an airtight container.
Why isn’t my Frico getting crispy?
If it’s not crisping up, I might be using too much cheese or cooking on too low heat. A thin layer and medium heat usually do the trick.
Conclusion
Frico is one of those recipes that turns simple ingredients into something extraordinary. I love how easy it is to make, yet how elegant and flavorful the result is. Whether I’m craving a quick, cheesy snack or want to impress guests with a crunchy garnish, this Italian classic always hits the mark.
Frico is a traditional Italian cheese crisp from the Friuli-Venezia Giulia region, made primarily with Montasio cheese. It can be made as thin, crispy rounds or as a softer, heartier version with potatoes, offering a golden, savory crunch or comforting melt depending on your preference.
Optional for soft Frico: 1 medium potato, peeled and thinly sliced
1 tbsp olive oil (if making soft Frico)
Freshly ground black pepper (optional)
Instructions
Heat a nonstick skillet over medium heat.
For crispy Frico: Sprinkle a thin, even layer of grated cheese (about 2 tablespoons per crisp) into rounds. Cook for 3–5 minutes until golden and lacy, then remove and let cool to firm up.
For soft Frico: Heat olive oil in a skillet over medium heat. Add potato slices and cook until tender and lightly golden.
Spread grated cheese evenly over the potatoes, press gently, and cook until the cheese melts and the bottom becomes golden and crisp. Flip carefully or finish under the broiler for even browning.
Season with black pepper if desired and serve hot or warm.
Notes
Use freshly grated cheese for the best melting texture.
Experiment with Parmesan or Asiago for flavor variations.
Shape hot Frico into cups by draping over a glass or muffin tin.
Store crispy Frico in an airtight container for up to 3 days.
Reheat briefly in a skillet or oven to restore crispness.
