Name: Frico Chips
Total time: 35 min
Ingredients: Vegetable oil spray; ¾ cup shredded Asiago cheese (1½ ounces)

Why This Recipe Works

These crispy, snackable chips contain just one ingredient: cheese. They’re also supersimple to make: Kids can use their hands to form small circles of shredded Asiago cheese on a greased, parchment-lined baking sheet and then bake them until the cheese turns light golden brown. This recipe also provides a “grate” opportunity to teach kids the difference between grated cheese and the shredded cheese used to make our frico chips. You use the large holes of a box grater to shred cheese into long pieces. You use a rasp grater or the small holes of a box grater to make a fluffy pile of grated cheese. No matter whether they’re shredding or grating, kids should use a big piece of cheese to make sure their hands stay safely away from the sharp holes of the grater.

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Before You Begin

Frico hail from the northeast corner of Italy and are traditionally made with a cheese called Montasio, which can be hard to find in the United States, so we use salty, nutty Asiago instead. Be sure to shred the Asiago cheese on the large holes of a box grater.

Instructions

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 1-teaspoon measuring spoon to shape and press cheese into twenty 2-inch circles following photo, “Step-by-Step: How to Shape Frico Chips.”

Place baking sheet in oven. Bake until cheese turns light golden brown, 9 to 11 minutes.

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.

Use thin metal spatula to carefully lift frico off parchment paper and transfer to serving plate. Serve. (Frico can be stored at room temperature in airtight container for up to 3 days.)