Diary of a Foodie

Gruyère Crisps

Diary of a Foodie: Season Two: Trompe l’Oeil: The Art of Culinary Deception

Makes8 crisps
  • Active Time:5 min
  • Start to Finish:40 min
February 2008
  • 8 thin (less than 1/8 inch) slices Gruyère (about 3 by 2 1/2 inches; about 3 oz total; see cooks’ note, below)
  • Equipment:

    a nonstick bakeware liner such as a Silpat
  • Preheat oven to 250ºF with rack in middle. Line a large shallow baking pan with liner and arrange Gruyère slices at least 2 inches apart in pan. Bake until cheese is pale golden, 15 to 20 minutes (slices will firm but will not become brittle-crisp). Cool crisps in pan until firm enough to remove, 3 to 5 minutes, then carefully transfer to paper towels to absorb excess oil and cool completely.
Cooks’ note:
  • Trim rind from a block of Gruyère (at least 8 ounces) before slicing on a meat slicer, or ask the deli department to trim and slice cheese. (You can also use a cheese plane to slice the cheese.) The slices may vary slightly in size; what is most important is that they are the correct thickness.
  • Crisps keep, layered between sheets of wax paper in an airtight container, at room temperature 3 days.
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