Want a snack but don’t have anything in the pantry that hits the spot? Need a last-minute party appetizer that will stand out from a store-bought bag? Feel like switching up your typical cheese board arrangement? We have just the recipe that checks off all these boxes: frico chips. They’re crispy and cheesy, and they're the easiest chips you’ll make.
Picking the Perfect Cheese
What makes frico chips so satisfyingly crispy? The answer has to do with the kind of cheese you use to make them. In this recipe, that’s Asiago. Aged cheeses such as Asiago lose a lot of their moisture through evaporation during the aging process, which makes them harder and more flavorful than younger, softer cheeses such as mozzarella or cheddar. Since Asiago is already low in moisture, it dries out quickly in the oven, giving our frico chips their signature golden crispiness in just 10 minutes.
Intrigued? This recipe comes from America’s Test Kitchen Kids’ latest cookbook for young chefs, The Complete Cookbook for Young Scientists. In this book, kids can learn all about the science behind their favorite foods and conduct fun-filled experiments to see it in action. Along with making frico chips, kids can do a deep dive into the science of food textures to discover why crispy and crunchy foods sound so different when we bite into them—and how much force is required to break different chips. Kids will also learn what makes popcorn pop, why onions make you cry, and so much more.
The Complete Cookbook for Young ScientistsThe latest book in the New York Times best-selling cookbook series for young chefs answers all the big food questions that kids have through fun and accessible experiments and doable, delicious recipes.
How to Make Frico Chips
Now, let’s get down to business. Here’s everything you need to do to enjoy this great snack:
- Shred ¾ cup (1½ ounces) Asiago cheese on large holes of box grater.
- Scoop and drop 20 mounds (about 1 heaping teaspoon each) of Asiago onto greased, parchment paper–lined baking sheet or greased silicone baking mat. Gently press each mound into 2-inch-wide circle.
- Bake at 350 degrees until cheese turns light golden brown, 9 to 11 minutes.
- Transfer baking sheet to cooling rack and let chips cool for 10 minutes.
- Use thin metal spatula to carefully lift frico off parchment paper, and serve. (Frico can be stored at room temperature in airtight container for up to 3 days.)
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