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Get Ready

Servings: Serves 6

Prep Time: 40 minutes

Cook Time: 1 minutes

Ingredients: Add ingredients to List

8 oz Parmesan cheese
1/2 teaspoon Olive oil


1. Grate cheese on large holes of a box grater and set aside.
2. Brush oil over the bottom of a large, heavy nonstick skillet over medium heat. To make each crisp place 2 Tbsp. cheese in a 2 1/2-inch round in the skillet, leaving about 2 inches between rounds (depending on size, skillet should accommodate 4 or 5 rounds). Cook cheese without moving it until it melts, bubbles, spreads slightly, and begins to brown very lightly around the edges, about 3 minutes.
3. Carefully loosen and flip cheese crisps with a heat-resistant spatula, and cook on second side until very pale gold, about 1 minute (if pan appears to overheat or smoke, lower heat accordingly). Remove crisps from pan to a paper towel- lined plate, and repeat process with remaining cheese in as many batches as necessary (additional oil will not be needed after initial batch). Cool frico to room temperature before serving.
4. May be made in advance and stored in an airtight plastic container or bag in refrigerator or freezer. Allow to come to room temperature before serving.
Source: Hannaford fresh Magazine, November - December 2007


Quantity Ingredients  
8 oz Parmesan cheese  
1/2 teaspoon Olive oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 167 kcal (8%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 8 g (40%)
Cholesterol 34 mg (11%)
Sodium 579 mg (24%)
Total Carbohydrates 2 g (0%)
Dietary Fiber 0 g (0%)
Protein 15 g (25%)
Vitamin A 327 IU (6%)
Vitamin C 0 mg (0%)
Calcium 421 mg (8%)
Iron 2 mg (3%)