These elegant Asiago Cheese Crisps are proof that three ingredients and ten minutes in the oven can result in something quite special.
I first came across a recipe similar to this in an old cookbook that was a collection of Food Network recipes. What they called “cheese crisps” is actually a version of frico, a dish with roots in northeastern Italy, with recipes dating back to around 1450. The cheese traditionally used is local to that area and not available in American stores, but the widely available Asiago is a great substitute.
These crisps are incredibly easy to make for an afternoon snack, or you can serve them as an appetizer with your favorite white wine or beer. They’re also good with a bowl of soup (especially tomato soup!), crumbled over a salad, or as part of a charcuterie board!
The best part? These cheese crisps come together in just minutes and require only three ingredients. Whether you’re looking for a quick snack or an elegant appetizer, these will not disappoint.
Recipe Snapshot: Asiago Cheese Crisps
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Asiago cheese, sage, pine nuts
Skill Level: Easy
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What Makes This Recipe Special
It’s amazing how only three ingredients and one hot oven turn out something so interesting!
The star of this recipe is Asiago. It’s a firm, aged cheese with low moisture content, which is exactly what makes it crisp up rather than going greasy or limp. The sage and pine nuts add a nice earthiness that rounds out the flavor without overpowering the cheese.
They’re perfect for a pool party platter, a wine night, or bite-sized appetizers before a dinner party.
Ingredient Notes
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- Asiago cheese – Asiago has a rich, nutty flavor and crisps up beautifully when baked.
- Fresh sage – Adds an herbal “earthiness” that complements the cheese.
- Pine nuts – Add a crunchy texture and buttery taste.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Try different cheeses. Parmesan and cheddar both crisp up well and offer different flavor profiles. Other firm, aged cheeses work nicely too.
- Swap the herbs. Thyme or rosemary make a good substitute for sage.
- Change the nuts. Chopped almonds or pecans work in place of pine nuts. Or leave the nuts out entirely if there’s a nut allergy concern.
- Make them bite-sized. For appetizers before dinner, use smaller mounds of cheese to create lots of little crisps instead of the six large ones in the recipe.
How to Make Asiago Cheese Crisps (Frico)
STEP 1. Preheat the oven to 425 degrees.
STEP 2. Place six tablespoon-sized mounds of cheese evenly spaced on a baking sheet lined with parchment paper.
STEP 3. Sprinkle each mound with a bit of sage and some of the pine nuts.
STEP 4. Bake for 8 to 10 minutes or until the cheese is completely melted and lightly browned.
STEP 5. Remove the crisps from the oven and, working quickly while the crisps are still warm and pliable, remove each with a spatula and drape around a rolling pin to cool slightly.
STEP 6. Place the crisps on a wire rack to cool completely.
Pro Tip
Molding the crisps is entirely optional. You can also leave the crisps flat if you prefer.
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Recipe Tips
- Grate the cheese yourself. Grate your cheese from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that will affect how well the rounds melt and crisp up.
- Watch for rubbery crisps. If your crisps turn out chewy or rubbery instead of crisp, they likely needed more time in the oven, or the cheese had too much moisture to begin with. A well-aged Asiago gives the best results.
- Don’t let them get too dark. A deep golden color is exactly right. If the cheese turns dark brown or black, it will taste bitter and burnt instead of toasty.
- Move quickly after baking. The crisps are only pliable for a short time right out of the oven. Have your rolling pin or wire rack ready before they come out so you can shape them while they’re still warm.
- Space the mounds well. If the cheese mounds are too close together, they can spread and merge into one large crisp instead of six separate ones.
How to Store the Leftovers
Store any leftover crisps in an airtight container at room temperature for up to 3 days. To reheat and re-crisp, place them in a single layer on a baking sheet and warm in a 300°F (150°C) oven for a few minutes until crisp.
Freezing is not recommended as it can affect the texture. It’s best to store them in an airtight container at room temperature.
Questions and Answers: Asiago Cheese Crisps
- Can I make cheese crisps ahead of time?
Yes, you can make them a day ahead and store them in an airtight container until ready to serve. - Can I make cheese crisps without using the oven?
Yes, you can make them in a non-stick skillet on the stovetop. Place mounds of cheese in the skillet and cook over medium heat until melted and crisp. - Can I use dried sage instead of fresh?
I like fresh sage best, but dried does work also. Use about one-third the amount called for in the recipe.
More Cheesy Appetizers You’ll Like
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Recipe
Asiago Cheese Crisps (Frico)
Ingredients
- 1 pound asiago cheese grated
- 6 fresh sage leaves finely minced
- 2 tablespoons pine nuts chopped
Instructions
- Preheat the oven to 425 degrees.
- On a baking sheet lined with parchment, place six tablespoon sized mounds of cheese spaced evenly across the pan.1 pound asiago cheese
- Sprinkle with minced sage and chopped pine nuts.6 fresh sage leaves, 2 tablespoons pine nuts
- Bake until golden – about 8 to 10 minutes.
- Working quickly while the crisps are still warm and pliable, remove each with a spatula and drape around a rolling pin to cool slightly.
- Move to a wire rack to cool completely.
Notes
- Grate your own Asiago from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can affect how well it crisps.
- Watch the crisps closely toward the end of baking. A deep golden color is right. Once they turn dark brown, they pick up a bitter, burnt flavor.
- Shaping the crisps is optional. Leave them flat, curl them over a rolling pin, or drape them over a small glass while warm to form little edible bowls.
- If shaping the crisps, work quickly once they come out of the oven. They are only pliable for a short window, so have your rolling pin or wire rack ready beforehand.
- Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for a few minutes to re-crisp. Freezing is not recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I made these too, from the same recipe! I love them- so versatile. Yours look great!
These look great! I definitely plan to take ’em out for a spin when the fam gathers Memorial Day. Love the idea of using them as scoops for guacamole. Maybe I’ll make mine with Jack cheese. Happy Mother’s Day, Lana!
Great idea! These would be so good with guacamole.
These sound great Lana…I know how much I love peeling off the cheesy bits whenever they end up on a baking sheet accidentally…this would be a whole bunch of those on purpose…yum!
Exactly, Barb. And other cheeses work well, too, is Asiago isn’t your thing. Parm is particularly good. With or without herbs and pine nuts.
This is such a great idea!! Never made cheese crisps before, I imagine they are a big hit!
They’re always a big hit, Jenn. Perfect with a glass of wine, a cold beer, or whatever you like. Kids always enjoy them.
Oh how fun! I love the addition of the pine nuts:-) Hugs, Terra
I always take advantage of any recipe in which I can use Asiago (love it!) so I’d love to try these! They look so good, Lana. Perfect for scooping up a big pile of guacamole or dip!
Edible shovel. hahaha!
I will let you know. I have some mini brioche pans that I think I will turn upside down and drape them over to cool.
I can’t wait to try this. I think I’m going to attempt to mold them into a bowl shape and serve Caesar Salad out of them for Mother’s Day.
Hi Missy – do let me know how that turns out for you. I’m not sure that it wouldn’t be messy since the crisps are quite porous. You might have Caesar dressing all over everything!
I am a cookbook lover as well and have seen that one at the bookstore and wondered if I should pick it up. Now I will definitely have to look at it more closely. Beautiful photos and the recipe sounds delicious.
Misty, I think you’d regret purchasing that cookbook. It’s quite interesting.
wow ! these look sooo good and seems simple enough to make. Lovely recipe. Will try it sometime :)
Gosh this is very easy! Have to remember this for the summer parties!
Your asiago cheese crisps look AWESOME! Love the curvy shape. Thanks for the mention and so glad I got to check out your blog via the pingback!