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Cheese Chips

A baked cheese and flour dough cut into noodle-like shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and pepper are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 7,861 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cheese Chips

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. In a bowl, combine the grated cheese, sifted flour, salt, and pepper.

  2. Add water gradually until a dough forms that can be rolled out.

Shape and bake

  1. Roll the dough out and cut it into even lengths like noodles.

  2. Bake in a preheated oven at 400°F (200°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cheese + flourtop 29% of all pairs
    Smell alikelow
    Cooked together4,860 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated cheese
Adds fat and flavor, and browns and crisps as it bakes.
Sifted flour
Starch and proteins form the dough's structure so it can be rolled and cut.

The step that matters

Add the water gradually. Flour absorbs water unevenly, so adding it slowly lets you stop once the dough is rollable. Too much water makes the dough sticky and tough to shape, while too little leaves it crumbly and hard to roll.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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