You'll only need two ingredients for these lacy, elegant appetizers that can also be used as a garnish.
- 1 1/2 cups (375 mL) grated Asiago cheese
- 1/2 tsp (2 mL) coarsely ground black pepper
Preheat oven to 375°F. Grate cheese using Rotary Grater. On Rectangle Stone, divide cheese into six small piles, spreading evenly to form 4-inch disks. Sprinkle evenly with black pepper. Bake 14-15 minutes or until golden brown. Immediately remove disks one at a time from baking stone and fold into a taco shape using Large Spreader. Carefully place crisps, folded side up, onto Stackable Cooling Rack; cool completely.
- 6 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 110, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 1 g, Protein 6 g, Sodium 270 mg, Fiber less than 1 g
The weight of 1 1/2 cups freshly grated hard cheese is between 3 and 4 ounces. Lightly pack cheese when measuring.
Crisps can be made up to 1 day in advance. Store them in an airtight container or a large resealable plastic food storage bag.
Parmesan or Romano cheese can be substituted for the Asiago cheese, if desired.