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Cheese crisps, why are you so shy?

meltedcheese May 29, 2007 09:26 PM

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?

  1. s
    spazita May 30, 2007 09:02 AM

    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.

    1. l
      Louise May 30, 2007 08:58 AM

      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. pamalamb May 30, 2007 06:49 AM

        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. operagirl May 29, 2007 11:24 PM

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

          1. Emme May 29, 2007 11:05 PM

            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!

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