I used to make frico and now realize we can still eat them. These are crispy Italian cheese wafers.


10 ounces of asiago cheese- freshly grated (must be)
1 tablespoon of soy flour or whole wheat flour

toss grated cheese and flour in a bowl. heat a saute pan med-low heat, put about 1-2 tablespoons of the cheese mixture in the pan--spread it out about 4" and make it lacy. Cook 1-2 minutes, turn and cook another minute. Remove and cool.
Makes about 20 - each one has about a carb or less.

They can also be draped over a custard cup turned upside down when you take them from the pan. Then they form into little cups which can be filled. You can also shape them over rolling pins to make taco shells.Then you can eat them with anything on top; chili, taco meats, sour cream or dips, etc. Frico are also fabulous on top of soups - french onion soup for example with a frico...its great.

They are lacy though and do have holes--so nothing with thin sauce will stay in the cup.
Switch out the asiago for parmesan or cheddar for a change of flavor. When you put the cheese in the pan you can add herbs for different flavors.

for example;

asiago cheese + rosemary
parmesan + sage
cheddar + chili powder