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May 29, 2007 09:26 PM

Cheese crisps, why are you so shy?

so one of my favorite things to do is to melt a parmigiano or mimolette cheese on a non-stick pan into a 2 inch by 4 inch crisp- flip it and let it dry.

my wife is vegetarian and a cheese crisp blows doors on any gross veggie bacon substitute.
they just kill on a CLT (cheese lettuce and tomato)

why don't i see these in sandwiches more often at restaurants and does anyone have any cheeses to recommend or a foolproof way of making them?

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  1. Love em w/ straight up parmesan and broil

    Other good combo I like is parm, mozzarella, and asiago.

    For Mexican flair, I do cheddar w/ jack

    Gruyere or Emmantelier is also really interesting tasting when it's warm and crisp!

    1. As for foolproof, using a silpat baking sheet will ensure you get them unstuck in one piece every time.

      1. You can also make them in the microwave on a piece of parchment paper... I haven't made them in years, so I forget how long to nuke them for... try a minute, then 10 second intervals after that. The cheese will puff up a little, then deflate.

        1. I saw these in one of Lidia Bastianich's (sp?) cookbooks. They are called frico.

          They also may be mentioned in Steven Jenkins' encyclopedic cheese manual.

          1. When still warm, drape them over a cup or small bowl so they take on the bowl shape. Fill with salad or whatever, but serve immediately after filling.