Cheddar Walnut Crisps

Lynnda Cloutier


This version of the Frico (the crispy cheep wafer from the Fruili region of Italy) these are the best. It's simplicity itself; The cheese can be quickly grated in a food processor, and a batch can be made in less than 10 minutes. The crisps can be made up to 4 days ahead. The only trick is to use parchment paper. source unknown

★★★★★ 1 vote


2 1/2 oz. aged cheddar cheese, grated, about 1 cup
2 1/2 oz. parmesan cheese, grated, about 1 1/4 cups
2 oz. walnuts, coarsely chopped, 1/2 cup
2 tbsp. finely chopped fresh thyme or 1 tbsp. dried

How to Make Cheddar Walnut Crisps


  • 1Preheat oven to 400. Set a rack in middle level. Line two baking sheets with parchment paper.
  • 2Mix cheese in small bowl. Drop mixture by rounded te4aspoonfuls onto the lined baking sheets, leaving about an inch between them. Flatten cheese mixture with back of a spoon.Sprinkle top of each cheese circle with a little of the chopped nuts and thyme
  • 3Bake, one sheet at a time for 5 minutes or til crisps are bubbling and edges are golden brown. Let stand for several minutes, then slide off paper with a spatula. Blot crisps gently with paper towels and serve at room temperature.
  • 4Store the crisps layered with parchment paper in an airtight tin.

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About Cheddar Walnut Crisps

Course/Dish: Cheese Appetizers