Cheddar and Asiago Cheese Crisps

I haven’t been shy about my feelings about cheese.  Yesterday was my wedding anniversary, and while my husband beats out cheese in my heart, not much else does. (Family and cats, you’re safe, too.  Friends?  Well…let’s just say it depends on the cheese) The only thing better than cheese is melted cheese – the flavor deepens and takes on a different dimension if its cooked, which is why we all love pizza, grilled cheese, potato gratin, and every other dish involving melted cheese so much.

These crisps have only one ingredient (unless, like me, you choose to use two different cheeses), one tool (a cheese grater), and take about 10 minutes in the oven.  You can use literally any hard cheese that appeals to you, only soft cheeses are a no-go since you’ll end up with a pile of goo instead of a crispy delight.  Astonishingly, people will be really impressed by these because they’re pretty and look like the kind of fancy garnish a restaurant would put on a meal.

You can eat them as a snack on their own or perch them on top of other foods (from soup to solids) to snazz them up a bit.  If you want to get reaaaaally fancy, you can sprinkle herbs or spices of choice on the cheese before it melts.  You’re welcome!

Cheese 2


  • 1.5 ounces extra sharp Cheddar
  • 1.5 ounces rosemary Asiago


  • Heat your oven to 350°F and line 2 baking sheets with parchment paper.  Grate your cheeses (either keeping them separate or combining – your choice) and form about 1 tablespoon of cheese into a thin circle on the parchment paper.  Make it a very flat circle, not a mounded heap – it’ll spread out as it bakes, so it needs to be wispy to begin with or it’ll stay gooey in the middle and burn around the edges.  Aim for a single layer with some gaps between the shreds of cheese.

Cheese 1

  • Repeat with the remaining cheese, leaving 2 inches between circles.  Bake until the cheese is golden brown and lacy, about 10 minutes (but it depends on the cheese you use – keep an eye on it).  Cool on the baking sheets for a few minutes, then peel the cheese crisps off the parchment paper and move them to a cooling rack covered with paper towels to soak up the oil released by the melting process.  Serve and enjoy!

Cheese 4

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