Parmesan, Basil and Lemon Wafers (Frico)

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I have made these Fricos a number of times for a wide variety of people with the same result - I've fooled everyone into thinking I can cook! Rave reviews & requests for recipes, what more could you ask for? These have become a frequently requested "signature" dish of mine. Guida, thanks for making me look good!

I tend to cook these a minute (+/- longer than suggested as the slightly browned edges are tastier ane more visually appealing to me. I also put them on paper towel to absorb some of the excess oil (a personal quirk before plating.

They're addictive so make plenty. They even travel well.

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Like many other reviewers, I found these to be very salty. I bought the cheese from a very reputable place, so I'm pretty sure it was of good quality. I'm not very keen on salty foods, though, so it could just be a personal preference.

I think these might be great as an accompaniment to something, maybe a tomato salad. On its own, I'm not terribly impressed.

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This recipe was too salty for my taste. However it could have been the cheese. I tried both the shredded and grated parm. I preferred the grated b/c the "wafers" came out round without the "shreds" sticking out along the sides. I would also make these smaller than a tablespoon because I found both kinds to be very chewy. I think bite size that you can just pop into your mouth without biting parts off at a time makes them easier to eat. I used dried basil which was ok (maybe not as good as fresh??? and didn't bother with the lemon. I was basically experimenting to see if I even liked the wafers before I served them to company. I found parchment paper worked just fine. I made about 4 in my toaster oven which worked out fine in my experiment to see if I even liked the wafers.

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These frico crisps are delicious. So easy too. They look intimidating but not hard at all. I would double the recipe because they go fast. Giada comes through again!

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I can't believe something so simple can taste so good. A perfect combination of flavors. I used parchment paper instead of a silicone baking sheet and it worked fine.

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This recipe is incredibly easy, full of flavor and an excellent addition to so many things; appetizers, salads, side to seafood. Use fresh herbs, & quality cheese.

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Served these yesterday at a party, and everyone gave them a thumbs up. Used high quality Parmesan and fresh basil from the garden. I am not the biggest fan of basil, so only used half of suggested amount. Couldn't have been easier! I'd triple the recipe next time; they went quickly.

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These wafers are delicious. I did not have the silicone baking sheet. I used parchment paper instead and it worked fine. I worried about when to take them off the paper but I cooled them for about 20 minutes and they came off fine. Watch them cook in the oven. They pop toward the end. Very entertaining!! I used a really big grater for my cheese. Next time I will grate the cheese finer.

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These were good (i used thyme instead of basil because it's what i had on hand but they weren't as crisp as i thought they would be - and i kept them in the oven for 5 minutes (the max time directed. They were very chewy. Next time i might raise the oven to 425 and go for 5 or 6 minutes

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These are great. I've made these a couple of ways. The key is to make sure you use a high end parmesan like parmesan regianno or something like that. The lower quality parmesan you use, the more salty it seems to be and less likely to melt.