The 1-Ingredient Appetizer I Serve at Every Holiday Gathering (It’s So Easy — and Impressive!)

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I’m not a great hostess. I just don’t really enjoy the pressure that comes along with having people over. On the rare occasion that I do invite people to my home — for say, a dinner party, or perhaps a cocktail hour — I prefer to keep things simple. One of my go-to moves for a no-muss, no-fuss make-ahead appetizer is a little 1-ingredient miracle I like to call the giant frico chip.

For those not in the know, frico is that lovely crispy cheese that melts and then hardens, usually when it leaks out of something like a grilled cheese sandwich. You can also make frico on purpose by simply heating up shreds of hard cheese (like cheddar, Parm, or asiago) in a skillet or a lined sheet tray in the oven until they get crisp like a cracker.

The frico chips I was previously familiar with were quite small, like regular table crackers, just made of cheese. I find them lovely and delightful, as any cheese fan would. But they’re not impressive and special enough for a gathering in my opinion. One big, giant frico chip? Now that’s something special.

Think of it like a giant homemade Cheez-It. You don’t see giant cheese crackers that often, so it has just the right amount of “wow” factor for a party. It looks smart on a cheese board surrounded by meats and accoutrements, but also just as great served next to a creamy dip. It’s also a great accompaniment to a chili bar or a big salad; just break off a chunk and crumble on top. Delicious.

1. Add 8 ounces of grated cheddar cheese to a 10-inch nonstick skillet in an even layer.
2. Melt the cheese over medium-low heat and continue to cook until the cheese begins to solidify and easily pulls away from the edges of the pan with a spatula. Use the tip of a spatula to gently peel the edges away from the side of the skillet before you attempt to flip it.
3. Place a large plate over the skillet and carefully flip the cheese over. Use the plate and a spatula to slide it back into the pan. Cook on the second side until the cheese is solid and just beginning to brown. Slide onto a paper towel-lined plate to cool before serving.

• Use a good amount of cheese. You can use cheddar (my personal choice) or Parmesan cheese to make frico. You want a relatively thick layer of cheese to make a substantial cracker, which is why 8 ounces in a 10-inch skillet is a good ratio. If your skillet is smaller, you’ll most likely have to cook it a bit longer.
• Don’t use pre-shredded cheese. I know grating a bunch of cheese can be a pain, but pre-shredded cheese includes anti-caking ingredients that can affect the melting and final texture of the chip. If you really don’t want to do it by hand, you could always break out the shredding disc of your food processor.
• DO use a nonstick skillet. You can certainly make frico in a regular skillet, but when you’re dealing with this much cheese at once, a nonstick skillet makes the whole process much easier.
• Be patient. The cheese has to be fully solidified before you flip it, otherwise you’re just going to make a big mess. It usually takes between 6 and 8 minutes for this to happen. Don’t be tempted to turn the heat up to move things along either, or the cheese will burn. Trust me, it is worth the wait.
• It doesn’t have to be perfect. I rarely get a clean flip. If the cheese circle has gotten a little bent out of shape in the process, you can use the spatula to press it back into place once it’s back in the pan. But also, you’re going to break it into pieces anyway, so don’t worry about it too much.
• Let it cool completely. Don’t try to serve this warm; the chip needs to cool completely before you serve it or it won’t have that delightful crunchy texture.