recipe

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

safety
  • Uses the oven
difficulty
  • Beginner
time
  • 35 minutes
yield
  • Serves 4 (Makes 20 chips)

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

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

Gather Cooking Equipment

Rimmed baking sheet
Parchment paper
1-teaspoon measuring spoon
Ruler
Oven mitts
Cooling rack
Thin metal spatula
Serving plate
1
 
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.

 
2
 
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.

 
3
 

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

 
4
 

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.

 
5
 

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.)