1- 8 ounce piece Parmigiano-Reggiano
2 1/2 tablespoons all-purpose flour
1/2 teaspoon black pepper
3/4 teaspoon herbes de Provence, optional
½ tbs lemon zest

*Note: store the Fricos between sheets of parchment paper. They will keep for a couple of days in an airtight container.

Preheat oven to 375°F. Line a half sheet pan with a Silpat or parchment paper; a non-stick sheet pan works well also.

Using the largest holes on a box grater, coarsely shred the cheese.
Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.
Arrange tablespoons of cheese four inches apart on the Silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed.
Flatten each mound slightly with your fingertips to form a three-inch round.
Bake the fricos until golden, about 10-12 minutes.
Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.