Baked Asiago Cheese Crisps with a Marinara Dip

Crispy low-carb gluten-free cheesy chips are the perfect go-to snack when you need something simple in a hurry. I often have shredded cheese in my fridge and for this snack, I just grab a jar of marinara sauce from the pantry and I’ve got a dip for the crisps.

Baked Asiago Cheese Crisps with Marinara

This quick snack or side dish is a little bit chewy and salty and if you love cheese you’ll love these baked oregano and black pepper seasoned crisps. They can also be used as a garnish for creamy soups without the seasoning, just plain cheese.

Baked Asiago Cheese Crisps with Marinara

THE CHEESY TOMATOEY REAL FOOD INGREDIENTS

Baked Asiago Cheese Crisps with Marinara

First, heat your oven to 400°F. Then, combine some shredded Asiago cheese or Parmesan cheese if that’s what you have, dried oregano and fresh cracked black pepper in a bowl.

Baked Asiago Cheese Crisps with Marinara

Next, scoop a tablespoon at a time of the shredded cheese mix and place it on a silicone baking mat or a parchment paper lined baking sheet, 12 scoops in total. I did 8 scoops first, then another 4 after that. Pat the mounds of cheese down a little into circles, then bake them for 6-7 minutes until the edges are just browned.

Note: I prefer to use “Unbleached Totally Chlorine-Free (TCF)” parchment paper when I can to avoid any unnecessary toxins. Find it HERE.

Baked Asiago Cheese Crisps with Marinara

While the crisps are baking, add some of your favorite marinara sauce and a small amount of some olive tapenade to a pan and heat. To make it easy, I just purchased a couple tablespoons of tapenade from the olive bar at my grocery store. It’s not very expensive that way and adds a ton of flavor. If you prefer a milder dip, feel free to leave the olive mix out.

Baked Asiago Cheese Crisps with Marinara

Watch the oven closely and when the edges are brown, remove the cheese crisps from the oven and allow them to rest on the baking sheet for a couple of minutes. Then, gently move them to a cooling rack to continue setting up.

Baked Asiago Cheese Crisps with Marinara

Once it’s warmed, put the marinara olive tapenade dip into a small decorative bowl and serve it with a plate of the crisps and enjoy.

Baked Asiago Cheese Crisps with Marinara

Asiago cheese is a rich source of calcium, a mineral your body uses for bone strength. 1 oz. of Asiago cheese also has 5 percent of the vitamin C your body requires on a daily basis. Vitamin C also strengthens your bones, making Asiago cheese an excellent option to help prevent osteoporosis, a weakening of our bones that occurs as we age.

Baked Asiago Cheese Crisps with a Marinara Dip

    Baked Asiago Cheese Crisps with Marinara

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    Prep Time: 5 Minutes     Cook Time: 6 Minutes     Yield: 12 Serving


    Ingredients

    • 1 Cup Asiago Cheese, Shredded (Or You Can Use Shredded Parmesan Cheese if That’s What You Have on Hand) 
    • 1/2 Teaspoon Dried Oregano
    • 1/4 Teaspoon Black Pepper, Fresh Cracked
    • 1/2 Cup Marinara Sauce (Use Your Favorite, Either Homemade or Store Bought)
    • 2 Tablespoons Olive Tapenade

    Preparation 

    1. Heat your oven to 400°F.
    2. Combine the shredded cheese, dried oregano and fresh cracked black pepper in a bowl.
    3. Scoop a tablespoon at a time of the shredded cheese mix and place it on a silicone baking mat or a parchment paper lined baking sheet, 12 scoops in total. I did 8 scoops first, then another 4 after that.
    4. Pat the mounds of cheese down a little into circles.
    5. Then bake them for 6-7 minutes until the edges are just browned.
    6. While the crisps are baking, add the marinara sauce and the olive tapenade to a small pan and heat. To make it easy, I just purchased a couple tablespoons of tapenade from the olive bar at my grocery store.
    7. Watch the oven closely and when the edges are brown, remove the cheese crisps from the oven and allow them to rest on the baking sheet for a couple of minutes.
    8. Then gently move them to a cooling rack to continue setting up.
    9. Once it’s warmed, put the marinara olive tapenade dip into a small decorative bowl and serve it with a plate of the crisps. ENJOY! 

    TODAY’S FEATURED KITCHEN FAVORITES

     

    Professional Non-Stick Cookie Pan Set with Cooling Rack

     

    AmazonBasics Silicone Baking Mat – 2 Pack

     

    If You Care Unbleached TCF Parchment Baking Sheets – 24 CT


    Dianna’s Easy Real Food Recipes Blog

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    Author: Dianna

    Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

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