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Recipe Detail Page
Ketchup Chip Cheese Tuiles
Early Summer 2017
Ketchup chips are a uniquely Canadian treat. We’ve crumbled this national treasure into elegant tuiles to make salty, savoury flavour bombs. This mixture also makes an amazing topping for another Canadian classic—baked mac ’n’ cheese!
Makes about 18 to 20 tuiles
3 cups (750 mL) ketchup chips
3 cups (750 mL) grated Parmesan cheese
1 tsp (5 mL) white or black pepper
¼ cup (60 mL) finely chopped fresh chives
1 Preheat oven to 400°F (200°C).
2 Line a cookie sheet with parchment paper; set aside.
3 To create the classic curved tuile shape, set up a rolling pin—a thin one is best—between 2 equally high bowls, tins or books to raise the rolling pin up off the counter. You’ll be draping the warm tuiles on this contraption.
4 Add the chips to a large bowl and use a potato masher to crush them into about pea-sized bits, leaving a few bigger shards for variety. This will break down to about 1½ cups (375 mL) of chip crumbs.
5 Add in the grated cheese, pepper and chives; blend to combine well.
6 Place ¼ cup (60 mL) of the cheese and chip mixture into piles on the lined cookie sheet, pat down to spread into a circle about 2 to 3 inches (5 to 8 cm) across, leaving a good 2 inches (5 cm) between piles; they will spread in the oven.
7 Bake for about 5 minutes or until just beginning to lightly brown at the edges.
8 Remove from oven and allow to cool on lined cookie sheet for about 30 seconds before using an offset spatula to lift the warm and still slightly gooey discs from the parchment. Drape the warm discs over the rolling pin to cool fully into the classic tuile curved shape.
9 Continue in batches until all the mixture is used. Store fully cooled tuiles in an airtight container at room temperature for up to 3 days.
Makes about 18 to 20 tuiles
