Cheese crisps, in this case, Gruyère crisps, are so quick and easy to do and make super impressive toppers for almost any dish you can think of! Called Frico in Italian, they can be made with almost any hard cheese or semi hard cheese although I do think that parmesan and pecorino give you the prettiest results!
All you need is some finely shredded cheese, get a good quality preshedded one if you can’t be bothered to do it yourself but really, 10 minutes at the most to shred a big block of cheese? Non of that processed nonsense, please!
So, what do you need? Cheese, flavourings like pepper or herbs and a baking sheet, ok , the oven too – that’s all! Personally, I don’t think you need to grease the sheets as a lot of fat will be realeased during baking. And you certainly don’t need a circular cutter to make the shapes, free hand is so much prettier!
Ingredients (about 12 crisps)
200g Gruyère, shredded fairly fine (see picture above)
Sprinkle of pepper or dried herbs like rosemary
2 baking sheets, greased if it makes you feel safe! (mine are the no line, no grease type)
1. Preheat oven to 200˚C/400˚F.
2. Take a small handful of cheese and place them onto the baking sheets in little discs, not too high. Make sure you give enough space netween each disc as they will spread (see picture of precooked discs).
3. Bake in the oven between 5-8 minutes, depending on the type of cheese and size of discs. Here for the gruyère, we bake for 5 minutes until the golden stage. I don’t like my cheese crisps looking brown.
4. Leave to cool for about 10 minutes, then gently lift off the warm baking sheet and place on a cool tray to completely cool. They harden as they drop in temperature and are pretty sturdy.
When cool, keep in an airtight container until needed. Will keep for two days.