Yield: Yields 8 crisps.
These cheese crisps can be made in a nonstick sauté pan one by one, but it’s more efficient to make them in batches on baking sheets in the oven. The goal is to let the cheese melt to create a texture that’s lacy but that still holds together, so be sure to sprinkle the cheese lightly. Serve as an hors d’oeuvre or to garnish a green salad.
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I was looking for a recipe to take to a World Cup party (thank goodness Spain beat Germany) and I wanted to use Spanish Manchego. This is PERFECT! I have a John Ash recipe from a Fine Cooking magazine from ages ago that I use all the time for polenta and smoked tomato sauce - I know this will be perfect.
I've been making these crisps for years, though without the cumin. I just use very good parmesan in the oven. Guests love them! It is very important not to let them overcook -- but is equally important for them to cook through. Watch the color, and taste the first batch after they've had the chance to cool a bit.
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