Gruyère AOP chips with herbs

10' 10'

The origin of chips (crisps BrE) is rather incredible. We find them from the middle of the 19th century in English writings. Its etymology comes from ‘chip’ in English, which means ‘éclat’ usually used to refer to wood chips. Apparently their origin comes from an unhappy client about the oversized french fries (chips BrE) prepared by George Crum, a half African-American, half Native-American, cook from the state of New York in the United States. Crum, irritated with the demanding client, decided to cut the potatoes into very thin slices before cooking them. The end result was in fact very much appreciated by the client and this dish became Crum’s specialty.

The most interesting thing in this recipe is how simple it is to prepare them, but above all, the importance behind his reasoning when you taste them. In fact, in cooking, one heartily recommends always proposing a contraction of textures in order to ‘balance’ a dish. No need to do more than to propose this recipe, certainly very modest, but so essential with drinks or as an aromatic and tasty accompaniment. Enjoy and above all: To your health!

Ingredients for



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  • 40 g
    Gruyère AOP
  • +
    dried herbs


  1. Grate the Gruyère AOP and combine with the ground herbs. Mix well.
  2. Heat the oven to 200°C.
  3. Line a baking sheet with parchment paper, making sure it’s flat.
  4. Spread the grated mixture evenly onto the paper.
  5. Put into the oven for about 10 minutes. The cheese needs to brown, but not burn.
  6. Remove the sheet from the tray and cut with a knife.
  7. Let cool and stock the chips in a dry place.
  8. To your health!

Delicious to know

If you prefer to have more uniform shapes, use a pizza cutter rather than cutting with a knife.

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