I seem to be posting a stream of single-digit ingredient recipes. Why can’t everything be this easy? Today, we’ve got a two-ingredient chip that is crispy, savory and delicious – all in one. You can make cheese crisps with nearly any hard cheese and a variety of herbs. If you don’t have any fresh herbs, you can use dried, just use about a quarter of the amount.
Additionally, these don’t have to be made in muffin tins. If you want a more abstract shape, or you want something larger, just bake them on a silpat mat or parchment paper. I like using muffin tins because I like the uniformity of the result.
When they start to brown, they are probably done. Initially, they won’t look “crispy”, but give them a few minutes to cool and you’ll find that they are pretty easy to remove from the muffin tin with an off-set spatula. If they aren’t crispy enough, just throw them back in the oven and finish crisping.
Yield: 24 crisps
4 oz. Asiago cheese
2 T. chopped fresh rosemary
1. Preheat your oven to 350ºF.
2. Shred the cheese on the small holes of a box grater. You can also do this in a food processor. Just make sure to shred it on the smallest setting.
3. Combine the cheese and rosemary in a small bowl. Toss to combine.
4. Divide the cheese evenly into the wells of 24 standard muffin tins. It ends up being about 2 t. per well.
5. Bake until they begin to brown, about 15 minutes.
6. Remove from the oven and allow to cool completely. Store in an airtight container.
Tip: A few great cheese and herb combinations…
Sage + Cheddar
Tarragon + Gruyere
Pink Peppercorn + Thyme + Parmesan
Dill + Romano