Asiago-Rosemary Crisps

Preparation:  5 min. Cooking: 20 min. Total: 25 min.
Recipe photo
  • 1 Cup Asiago cheese , grated
  • 1/2 tsp dried rosemary or 2 tsp fresh minced rosemary
Preheat oven to 350 ℉. Place your cheese in a food processor and pulse it until powdery. Toss the cheese with the rosemary. Place a teaspoon (approximately) of the mixture in silicone mini-muffin tray(s).

Bake for about 20 minutes or until golden but not brown. Rotate the pan halfway through.
Let the crisps cool in the muffin tins, and then peel them out. Store in the refrigerator. They will keep for about a week.

Other helpful tips:
One drawback is that if you use good-quality hard cheese, the crisps often don't get quite as crispy as you might like. Some people have gotten the best results with semi-soft/semi-hard cheeses such as Monterey Jack or cheddar.

Pressed for time when unexpected guests suddenly arrive? No problem. Simply keep a supply of low-fat string cheese on hand, cut each piece into 12 segments, and drop each one into a muffin pan cup. Sprinkle with a seasoning of your choice.
Calories
54 Cal
Fat
3.6 g
Carbs
0.6 g
Protein
4.8 g
Fiber
0 g
Sugar
0.1 g
Cholesterol
11 mg
Sodium
190 mg


Nutrients

Fiber     0 g
Fat     3.6 g
Sugar     0.1 g
Carbs     0.6 g
Protein     4.8 g
Calories     54 Cal

Fats

Fat, Poly     0.2 g
Fat, Mono     1 g
Fat, Sat     2.2 g
Fat, Trans     0 g
Fat, Percent     60 %

Vitamins

Vitamin, K     0.2 mcg     0.2 %
Vitamin, A     57 IU     1.9 %
Vitamin, B12     0.3 mcg     12 %
Niacin     0 mg     0.1 %
Riboflavin     0.1 mg     4.7 %
Vitamin, C     0 mg     0 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     0.5 %
Vitamin, E     0 mg     0.2 %
Panto, Acid     0 mg     0.8 %
Choline     1.9 mg     0.4 %
Thiamin     0 mg     0.3 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     91 mg     13 %
Magnesium     4.9 mg     1.2 %
Copper     0 mcg     3.3 %
Fluoride     0 mcg     0 %
Zinc     0.5 mg     4.4 %
Cholesterol     11 mg     0.2 %
Sodium     190 mg     13 %
Selenium     2.2 mcg     4 %
Manganese     0 mg     0.2 %
Potassium     16 mg     0.4 %
Iron     0.1 mg     1.7 %