Preheat oven to 350 degrees F. Place oven rack in the middle of the oven.
Line a lightly greased baking sheet with parchment paper or line a large baking sheet with a nonstick liner (such as a silpat). I personally recommend that you use the Silicone baking mats as nothing sticks to them.
Spoon level tablespoon-size mounds, 4-inches apart, on lined baking sheet; gently spread or pat mounds into 3 1/2-inch long ovals in an even thickness with your fingers.
NOTE: If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter . I also find it easier to make a small batch at a time, 6 to 8 on a baking sheet. This allows me to work with them while they are still warm.
Bake approximately 4 to 5 minutes or until cheese is melted and any bubbles that form turn into a crunchy light golden crust. Your cheese wafers should be golden in color and lacy in appearance.
Remove from oven and cool crisps completely on baking sheet. Remove crisps carefully with thin metal spatula to paper towels to drain.
Store between layers of wax paper in an airtight container at room temperature for up to one week.
Rosemary Parmesan Crisps - Add 2 tablespoons finely chopped fresh rosemary leaves to the grated parmesan cheese.
Cumin Parmesan Crisps - Add 1 teaspoon cumin, caraway, or fennel seeds. Bake as above.
Nut Parmesan Crisps - Sprinkle the top of each cheese circle with a little chopped nuts (of your choice). Bake as above.
Smoky Paprika Crisps - Toss cheese with 4 teaspoons smoked paprika. Bake as above.
Pistachio Crisps - After removing from the oven, sprinkle the top of each frico with 1/2 teaspoon coarsely-chopped pistachios.
Petite Parmesan Baskets - Preheat oven to 350 degrees F. Place oven rack in the middle of the oven. Line a lightly greased baking sheet with parchment paper or line a large baking sheet with a nonstick liner (such as a silicone baking mat). Gently spread or pat mounds into 2-inch circles with your fingers. NOTE: If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter. I also find it easier to make a small batch at a time, 6 to 8 on a baking sheet. This allows me to work with them while they are still warm.
Bake 4 minutes or until bubbly and lightly golden; remove from oven and let parmesan crisps cool slightly, approximately 1 minute or until still warm and pliable and you can gently remove with a thin spatula.
While still warm, press each of these rounds over an upturned egg carton cup, shot glass, wine cork, miniature muffin tins, or any small cup to form tulip shapes. Remove from mold when cool and setup. I like to fill these tiny baskets with Goat Cheese Mousse.
Warm mini parmesan crisps (fricos) placed on wine corks for molding.
Finished mini parmesan baskets cooling on cutting board.
Large Parmesan Baskets - Gently spread or pat mounds into 4-to 5-inch circles with your fingers. Bake 4 minutes or until bubbly and lightly golden; remove from oven and let parmesan crisps cool slightly, approximately 1 minute, until still warm and pliable and you can gently remove with a thin spatula; press each of these rounds form them over an upside-down custard cup, drinking glass, or coffee cup.
Parmesan Rolls: Let Parmesan crisps cool slightly until you can gently remove with a thin spatula; drape warm crisps over a rolling pin or dowel
Parmesan Cones: Let Parmesan crisps cool slightly until you can gently remove with a thin spatula; press each of these rounds over an ice cream cone for molding a cone shape.
Blend all ingredients together until smoother. Refrigerate until ready to use.
In the Springtime, when my herbs are in bloom, I substitute the fresh parsley for a combination of lavender flowers, garlic flowers, and basil flowers. Be creative!
Parmesan Crisps - Frico Recipe: https://whatscookingamerica.net/appetizers/parmesancrisp.htm