Move over melty and gooey cheese! These cheesy chips are a CRISPY, savory snack.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Spray parchment paper with vegetable oil spray.
Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let chips cool for 10 minutes.
It takes just one ingredient to create crispy, golden frico (“FREE-koh”): cheese. But you can’t use just any cheese to make frico. It has to be a hard, aged cheese, such as Asiago. Don’t worry, we don’t mean “aged” like your grandparents, or like cheese that’s been sitting in your refrigerator for months. In the cheese world, “aged” means that the cheese has spent time—from a few months to more than a year—sitting in a climate-controlled room before it’s packaged to sell. As a cheese ages, it loses water through evaporation and becomes harder. Aged cheeses are also more flavorful—bonus!
When you melt an aged cheese such as Asiago, it dries out quickly (because it has less water to start with) and then becomes crispy and golden brown. If you tried to make frico with a young cheese, such as Monterey Jack, which contains more water, it wouldn’t work. Monterey Jack gets soft and gooey when you heat it, rather than brown and crispy.