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Cheese Crisps

  • Servings: MAKES ABOUT 16 CRISPS

Almost any freshly grated melting cheese can be used to make these crisps, but sharper cheeses are the best foil for the sweetness of the turnip soup.

Plus: More Soup Recipes and Tips

KEY: Frying, Christmas, Cocktail Party, Dinner Party, Easter, Game Day, Graduation Party, Halloween, New Year's Eve, Thanksgiving, Appetizers/starters, Side Dishes, Fast, Make Ahead, Vegetarian

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  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Asiago cheese
  • 1 tablespoon all-purpose flour

How to make this recipe

  1. Heat a large nonstick skillet. In a small bowl, toss the Parmesan and Asiago cheeses with the flour. Spoon level tablespoons of the cheese mixture at least 2 inches apart into the skillet. Flatten each mound of cheese into a 2 1/2-inch round and cook the rounds over moderate heat until brown around the edges, about 2 minutes. Using a thin spatula, flip the cheese crisps and cook until golden brown. Transfer the crisps to a plate and let cool.

Make Ahead

The cheese crisps can be stored in an airtight container for up to 2 days. Recrisp in a hot oven shortly before serving.

Contributed By Published July 2001

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