Asiago & Rosemary Cheese Crisps are a fun, tasty addition to your meal planning. Use cheese crisps to top your favorite soup or salad or eat them ‘as is’ for a snack.
Today I have a SUPER SIMPLE recipe to share with you for Asiago & Rosemary Cheese Crisps. Two ingredients. That’s it! Aged Asiago PDO and fresh rosemary. Cheese crisps are a fun, tasty addition to your meal planning and will impress the heck out of your family and friends. Use cheese crisps to top your favorite soup or salad or eat them ‘as is’ for a snack. Think grown up version of Cheez-Its!
The key to making cheese crisps is to:
- Line a baking sheet with parchment paper first. It will make it 10x easier to get off of the pan without breaking.
- Once you put the shredded cheese onto the parchment paper, flatten out the mound so that you get thin, even crisps.
- Allow to cool completely before removing from the pan.
Once your cheese crisps have cooled, you can store them in an airtight container for 2-3 days, if they last that long! ~Enjoy!
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Asiago and Rosemary Cheese Crisps
- 1 c . Shredded Aged Asiago PDO
- 1 tbsp . Chopped Fresh Rosemary
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Combine the cheese and rosemary in a bowl and mix well.
- Place a heaping tablespoon of the cheese mixture onto the lined baking sheet; then flatten the cheese so that it's not in a mound.
- Bake 7-10 minutes or until the cheese has melted and is a light golden brown. Allow to cool for at least 10 minutes before removing from pan.
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