- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 crisps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 20 g
- Cholesterol
- 41 mg
- Sodium
- 780 mg
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 crisps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 20 g
- Cholesterol
- 41 mg
- Sodium
- 780 mg
Ingredients
Directions
- In a medium non-stick skillet melt enough butter to just coat the bottom of the pan over medium heat. Sprinkle a fine layer of grated cheese in a circular pattern over the bottom of the pan and shake the pan to evenly distribute, as though making an omelet. Cook over medium heat until it has melted and formed a light crust, 3 to 4 minutes. Continue to cook until the edges set and a golden crust develops, 30 seconds to 1 minute. Gently lift and turn with a spatula or fork and cook until lightly golden on the second side, 2 to 3 minutes, being careful not to let it burn.
- Remove the frico from the pan and either set it flat on a paper towel, shape it over an inverted custard cup, or drape over a rolling pin or dowel. Continue with the remaining cheese.
