Lacy Parmesan Crisps with Black Pepper & Rosemary

By Sprig Originals ✓ · cooked up in Sprig

Two ingredients, six minutes, and one very good block of Parmigiano-Reggiano turn into the crackliest snack in the house. Baked in thin lace-edged rounds, these frico shatter like a chip and taste like the browned crust on a wheel of aged cheese — sharp, nutty, faintly sweet. Cracked pepper and fine-chopped rosemary bake right into the edges, and a quick drape over a rolling pin gives you curved tuiles for a cheese board.

Ingredients

• 6 oz Parmigiano-Reggiano, in one block (not pre-grated)
• 1 tbsp fresh rosemary leaves, very finely chopped
• 1 tsp coarsely cracked black pepper
• 1/4 tsp finely grated lemon zest (optional)

• 1 tsp ancho or mild chile powder
• 1/2 tsp lime zest
• 1 pinch flaky sea salt, for finishing

Instructions

1. Heat the oven to 375°F with racks in the upper-middle and lower-middle positions. Line two rimmed baking sheets with parchment paper (not a bare pan, and not foil — the cheese welds itself to both). Set a rolling pin or a wine bottle on a towel next to the stove if you want curved crisps.
2. Grate the Parmigiano-Reggiano on the large holes of a box grater — you want short, fluffy shreds about 1/8 inch thick, not fine powder. Fine microplane dust melts into a greasy sheet instead of lace. You should have about 2 packed cups.
3. Toss the shreds in a bowl with the rosemary, cracked pepper, and lemon zest if using, breaking up any clumps with your fingers so the seasoning is evenly distributed.
4. Spoon lightly packed tablespoons of cheese onto the parchment, 2 inches apart, 6 per sheet. Gently spread each mound into a thin, even 3-inch round with your fingertips, leaving a few gaps — the holes are what make them lacy. Don't mound the center; thick spots stay chewy.
5. Bake one sheet at a time on the upper-middle rack for 5 to 7 minutes, until the cheese has melted flat, stopped bubbling vigorously, and the edges are deep golden with a lighter gold center. Pull them at golden-amber; another 60 seconds tips them bitter.
6. Let the sheet rest on a wire rack for 60 to 90 seconds. The crisps go from floppy to firm as they cool. For flat chips, slide a thin metal spatula under each one and move it to the rack. For curved tuiles, lift them at the 45-second mark while still pliable and drape over the rolling pin, then let them set for 2 minutes.
7. Repeat with the second sheet, using fresh parchment or a fully cooled pan (a hot pan makes the cheese spread and thin out too fast). For the chili-lime version, toss the chile powder and lime zest into the grated cheese in place of the rosemary, and dust the finished crisps with flaky salt while they are still warm.
8. Blot any pooled fat with a paper towel and cool completely, 10 minutes. Serve within a few hours, piled in a bowl or standing upright in a glass.

Chef's tips

Nutrition (per serving, estimated)

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