PersonalPoints™ per serving
In the nineties, frico—crisp little discs of grated cheese, fried to an irresistible chewy crispness—were all the rage at trendy Italian eateries.
Part-skim mozzarella cheese
1 cup(s), shredded, shredded
Grated Parmesan cheese
2 Tbsp, freshly grated
- Preheat oven to 400ºF. Spray 2 baking sheets with nonstick spray.
- Combine the mozzarella cheese, Parmesan cheese, and flour in a small bowl. Drop the cheese mixture by tablespoons onto the baking sheets, at least 2 inches apart, making 16 crisps. Bake until the cheese is melted and golden, with darker brown edges, 5–7 minutes.
- Remove from the oven and let the crisps cool for 1 minute. Carefully remove the crisps from the baking sheets with a thin metal spatula and place on paper towels to cool completely. Serve at once, or store in an airtight container for up to 2 days at room temperature. Yields 1 crisp per serving.
Who’d have thought that Weight Watchers anticipated the trend as far back as the sixties, when members made Cheese Crisps in their Teflon frying pans? Now, as then, these savory little treats make great cocktail nibbles.