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.
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.
THE CHEESY TOMATOEY REAL FOOD INGREDIENTS
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.
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: My preference is to use “Unbleached Totally Chlorine-Free (TCF)” parchment paper when I can to avoid any unnecessary toxins.
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.
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.
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.
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
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.
Ingredients
- 1 Cup Asiago Cheese, Shredded (Shredded Parmesan Cheese Can Be Substituted)
- 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
- Heat your oven to 400°F and prepare two baking sheets.
- Combine the shredded cheese, dried oregano and fresh cracked black pepper in a bowl.
- Scoop a tablespoon at a time of the shredded cheese mix and place it on silicone baking mats or parchment paper lined baking sheets, 12 scoops in total.
- Pat the mounds of cheese down a little into circles and bake them for 6-7 minutes until the edges are just browned.
- 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.
- 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.
- 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!
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Hi, I finally made these! They are a hit…my out of town company is on their third batch of them. My daughter wants to know if they can be stored in bags and if they would have to be refrigerated, what do you think?
I’m so happy they were a hit for you and your guests! I didn’t have leftovers, but read this, “Cheese crisps can be made in advance, and will keep, stored in an airtight container, for up to two days.” I also read this, “When I refrigerated these, they were no longer crispy.” Hope that helps. Glad you’re having a good time with your daughter!
Yum! Thank you for this easy gluten-free idea!
My husband loves cheese in general, but he definitely loves these crisps!
WOW WOW WOW I am so excited about this recipe! Thanks for the link to the baking mat it made it easy to decide to treat myself to one!
Thank you Patty! I hope you like the recipe and the baking mats!