Parmesan Crisps with Thyme and Sea Salt

This recipe was shared to us by Sue Anderson, Member, Garden Guru and Wisdom Keeper – via The Cafe Sucre Farine .  Its one of those easy (almost ridiculously easy recipes), that has lots of delicious WOW. It’s an Ina Garden recipe that they adapted ever so slightly. They’re called “frico” in Italy and Ina describes them as,”One of the most elegant Italian delicacies you can serve with cocktails.”


  • 4- ounce piece of Parmesan Reggiano cheese without the rind
  • 1 tablespoon all-purpose flour
  • 2 teaspoons minced fresh thyme leaves – reserve some for garnish
  • 1/2 teaspoon flaky sea salt I love Maldon
  • 1/2 teaspoon freshly ground black pepper

US Customary – Metric (conversion link here!)


  1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  2. Grate the Parmesan using a medium size grater.
  3. Combine the Parmesan, flour and thyme in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 2-1/2 inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Sprinkle each little disk with a pinch of the flaky sea salt.
  4. Bake in the middle of the oven for 8 to 10 minutes, until medium golden brown.
  5. Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
  6. I like to garnish with a few more fresh thyme leaves before serving.

Recipe Notes

* I use a grater like this.
** Maldon sea salt is fantastic. It is a little expensive (as salt goes) but it’s used as a finishing salt. Not a salt for everyday use. It is delicious as a finishing touch to salads, sandwiches, main dishes etc. Take a pinch of it with your fingers and rub your fingers together as you sprinkle it over the food to bring out the wonderful flavour.