Move over melty and gooey cheese! These cheesy chips are a CRISPY, savory snack.

  • Uses the oven
  • Beginner
  • 35 minutes
  • Serves 4 (Makes 20 chips)

hey curious cook—

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Prepare Ingredients

Vegetable oil spray
¾ cup
shredded Asiago cheese (1½ ounces)

Gather Cooking Equipment

Rimmed baking sheet
Parchment paper
1-teaspoon measuring spoon
Oven mitts
Cooling rack
Thin metal spatula
Serving plate
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Spray parchment paper with vegetable oil spray.

¾ cup
shredded Asiago cheese (1½ ounces)

Use 1-teaspoon measuring spoon to scoop and drop shredded cheese onto parchment paper–lined baking sheet in 20 mounds (about 1 heaping teaspoon each). Use your fingers to gently press each mound into 2-inch-wide circle.


Place baking sheet in oven. Bake until cheese turns light golden brown, 9 to 11 minutes.


Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let chips cool for 10 minutes.


Use thin metal spatula to carefully lift frico off parchment paper and transfer to serving plate. Serve. (Frico can be stored at room temperature in airtight container for up to 3 days.)