Microwave Cheese Crisps

Make the Italian snack known as frico even easier by crisping the cheese in your microwave.

Frico, or cheese crisps, are an Italian invention that originated as a way to use up scraps of cheese. They're typically made by heating mounds of shredded cheese (Montasio is traditional) in a skillet or oven until they melt into thin, golden wafers that can be enjoyed on their own as a snack, crumbled on soups or salads, or added to a cheese board. We've come up with a simple microwave method that's even easier than the conventional approach and allows you to make a few for a quick snack or dozens for a party.

1. Shred cheese (Montasio can be hard to find, but Parmesan, Asiago, Grana Padano, Pecorino Romano, Manchego, or Gruyère—or a combination—all work well) on large holes of box grater. Mound 4 piles of cheese (1 tablespoon or ⅓ ounce each) on large plate. Using your fingers, spread each pile into 2½-inch circle.

2. Microwave on high power until golden brown, about 2 minutes. Using thin spatula, carefully lift wafers from plate and transfer to wire rack. After 2 minutes, test for doneness by bending 1 wafer in half. If test wafer doesn't snap, pat off any excess fat from remaining wafers, return them to plate, and continue to microwave in 15-second increments until crisp.

3. Repeat process as desired, wiping plate between batches. Refrigerate any leftovers in airtight container for up to 1 week. Let come to room temperature before eating.

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