You can top the spinach parmesean custard with some broken-up frico for added crunch or simply enjoy them on the side.

　　Active time: 15 min Start to finish: 30 min

　　

Ingredients

Makes 12 crisps

　　1 (3-oz) piece Parmigiano-Reggiano

　　1 tablespoon all-purpose flour

　　1/4 teaspoon black pepper

　　

Special Equipment

a nonstick bakeware liner such as a Silpat pad

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.

　　

Step 3

Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.

　　

Step 4

Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

　　

Nutrition Per Serving

Each (1 1/2-frico) serving about 32 calories and 2 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature.