Cheddar Walnut Crisps

Adapted from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Fran McCullough & Molly Stevens.

You'll have to wait until your baking sheet cools down before you make the next batch, or alternate between two baking sheets. Use a box grater to shred the cheddar and a microplane to grate the parmesan.

2-1/2 oz (70 g) old cheddar cheese, shredded (about 1 cup)
2-1/2 oz (70 g) parmesan cheese, grated (about 1-1/4 cups)
2 oz (60 g) walnuts, coarsely chopped (about 1/2 cup)
2 tbsp finely chopped thyme leaves

Line baking sheet with parchment paper.Put cheeses in medium bowl. Mix lightly with fingers. For first batch, drop cheese mixture by rounded teaspoonfuls on to baking sheet, leaving about 1 inch between each mound. Flatten with back of spoon. Sprinkle top of each cheese circle with bit of nuts and thyme. Bake in centre of preheated 400F oven 5 minutes or until crisps bubble and edges are golden brown. Let stand 2 minutes. Using spatula, slide off paper on to rack to cool completely.Repeat with next batches, using cool baking sheet each time, until ingredients are used up. Makes 58 crisps.