- freshly grated asiago cheese
Alright y’all, these cheese crisps are so easy to make the least you can do is start with a fresh hunk of cheese. I think pre-shredded cheese should probably be illegal anyway, and probably is in Wisconsin, so just take the extra two seconds and grate it fresh this time and every time moving forward. Glad we had that talk, let’s eat some cheese.
Heat a nonstick griddle or skillet over medium heat. Make small piles of your grated cheese, spacing them about an inch apart. Once your cheese mounds have melted and the edges begin to turn golden, 2-3 minutes, flip your rounds and continue cooking for another 1-2 minutes. The cheese rounds should be slightly crisp and golden, but will continue to crisp as they cool.
Remove a sheet of parchment paper and allow to cool completely. These suckers disappear quickly so go ahead and start another batch while round one is cooling, and then another… and another…
Lacey, crispy, cheesy perfection!
Any hard Italian style cheese should work here… parmesan, romano, manchego, you name it. I have not tried them with a softer cheese yet so if you beat me to it let me know if it works!