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


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.

About this Recipe

Course/Dish: Cheese Appetizers