Cheddar Walnut Crisps Recipe #378341
This recipe (based on the Italian 'frico') was found in the 2006 cookbook, The 150 Best American Recipes.
by Sydney Mike
20 min | 10 min prep
SERVES 30 , 60 crisps
- 2 1/2 ounces aged cheddar cheese, grated (about 1 cup)
- 2 1/2 ounces parmesan cheese, grated (about 1 1/4 cups)
- 2 ounces walnuts, coarsely chopped (1/2 cup)
- 1 tablespoon dried thyme (or 2 tablespoons fresh thyme, finely chopped)
- Preheat the oven to 400 degrees F & set a rack in the middle of the oven, before lining 2 baking sheets with parchment paper.
- In a small bowl, combine the cheeses, then drop the mixture by rounded teaspoonfuls onto the prepared baking sheets, leaving about an inch between them.
- Flatten each round with the back of a spoon, then sprinkle the top of each with a little of the chopped nuts & thyme.
- Bake, one sheet at a time, for 5 minutes, or until the crisps are bubbling & the edges are golden brown.
- Remove from the oven & let stand for several minutes before sliding the crisps off the paper with a spatula.
- Blot the crisps gently with paper towels & serve at room temperature.
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5 stars