FricOMG. Frico are such a delicious crunchy treat made entirely of cheese, with the exception of herbs and seasonings, as in my Jalapeño Four-Cheese Frico.  Ready to work for so many of the popular “diets” these days, these cheese crisps are gluten-free, low-carb, sugar-free, vegetarian and keto-friendly.   

Martha Stewart says Frico means “little trifles” in Italian; however, you don’t need to be a gourmet guru to make a batch and right out of your boring snack routine. My Jalapeño Four-Cheese Frico are so easy to eat right off the baking sheet and equally amaze-balls swapped for croutons on salad, for chips with dip, for crackers with salami and more! Read on to get the ridiculously easy recipe:

You may have seen Frico or “cheese crisps” sold as a packaged food at your grocery store or even made fresh in the bakery, but both options are very expensive (like $5+ per bag or little tub). Say “whoohoo” to the cost-savings of DIY homemade cheese crisps, my Jalapeño Four-Cheese Frico recipe just uses a cup of cheese and handful of herbs/peppers and makes 3-inch eight rounds– I’d estimate the cost to be just $.20 to $0.25 per piece!

Another thing going for this recipe for Jalapeño Four-Cheese Frico is how freakin’ frico quick and easy it is to make. Literally just toss together cheese and seasonings (I used Instantly Fresh Guacamole Herbs from Litehouse Foods) pile in mounds on parchment paper lined baking sheet (1 minute) and bake for 6 to 8 minutes until golden brown – do the math, that’s 10 minutes max!

Most cheese crisp recipes use just one type of cheese, but I’ve incorporated four – sharp cheddar, white cheddar, Cotija and Asiago! If you need to swap any of the cheese in the Jalapeño Four-Cheese Frico recipe, just ensure that at least half of the cheese content is a “hard” cheese like Parm, Asiago, etc.

Each crisp has 81 calories, 6.6 grams fat, 0.1 grams carbs, 5.5 grams protein. 

Pro Tips:

• Always use parchment paper or a silicone baking sheet (like Silpat)
• Use at least half “hard” cheese in the recipe, if modifying.
• Let cook for 1 minute trying to transfer to
• Store in airtight container in refrigerator for up to a week.
• Can reheat and “re-crisp” on microwave safe plate by cooking on high for 30 seconds and letting cool back down.
• Keep warm if molding into shapes. For a basket, push down into a muffin tin. For a “tuille” shaped roll, wrap around the handle of a wooden mixing spoon.

Print

Jalapeno Four-Cheese Frico

Prep Time

2 mins

Cook Time

8 mins

Total Time

10 mins

 

Make a yummy, crunch snack in 10 minutes -- low-carb, keto-friendly, gluten-free, vegetarian and sugar free. Eat straight off pan, use instead of chip in dip, top on salads, and more!

Course: Appetizer, Snack

Cuisine: American, Italian, Mexican, Southwestern

Servings: 8 servings

Ingredients

• 1/4 cup cheddar cheese
• 1/4 cup white cheddar, grated
• 1/4 cup Asiago cheese, shredded
• 1/4 cup Cotija cheese, shredded
• 1 tablespoon Instantly Fresh Quacamole blend by Lithouse Foods* find in produce department (or see recipe note for swap)
• 1 tablespoon minced fresh, seeded jalapenos

Instructions

1. Preheat oven to 375 F degrees.
2. In medium bowl, add cheese and herbs. Toss together.
3. Line baking sheet with parchment paper or silicon baking mat. Place cheese mixture in 2 tablespoon mounds on baking sheet, spreading out a bit. Let 1" space around each.
4. Bake for 6 to 8 minutes, or until cheese melted and turning golden brown.
5. Remove from oven, and let sit on baking sheet for 1 minute and then transfer to container with rigid spatula.
6. If you'd like to mold, keep frico in oven with heat off and door open to keep warmed and pliable. To mold into a bowl, press into muffin tins. To shape into a tuille roll, wrap around the handle of a wooden mixing spoon.
7. Store leftovers in fridge in air-tight container. To re-crisp, place on microwave-safe plate and microwave for 30 seconds and then cool back down.

Recipe Notes

Swap for 1 tablespoon of Instantly Fresh Guacamole Blend:  1/4 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried parsley.