Asiago Cheese Crisps

Asiago Cheese Crisps are the perfect low carb appetizer or snack! Sharp cheese melted with fresh herbs turns into a perfect, crispy cracker!

We love making super tasty, low carb snacks like these cheese crisps! You can also try our Italian Deli Roll Ups, these easy Buffalo Chicken Celery Sticks or these Low Carb Hamburger Cheese Crisps!

Low Carb Crackers

We make these Asiago Cheese Crisps ALL the time! I’m telling you, if you’re on a low carb diet or not, you’re still going to love these. Not for the low carb part, just for the way they taste!

Yes, these a really are low carb recipe. But I’m telling you, the sharp cheese melted with fresh sage and a few pignoli nuts sprinkled on top…these cheese crisps are a flavor explosion.

Cheese Crisps are a low carb appetizer or snack with sage

What Kinds Of Cheese Can I Use To Make Cheese Crisps?

This is where you can start to experiment! Definitely a harder cheese like Asiago, Parmesan or Romano cheese is going to be perfect. We’ve tried making these cheese crisps with a shard cheddar and it worked, they just didn’t form up or get as crispy as these Asiago Cheese Crisps.

So you can also try a Swiss or Gruyere cheese, those would be awesome – even a sharp Provolone or Gouda will be fine too. AND amazingly tasty.

Just think of all the different cheese to nut to herb combinations you can make for these cheese crisps! It’s gotten me to thinking that we need to start making a few more of these low carb crackers!

When the cheese crisps come out of the oven, you can leave them to harden up flat or give them a shape by putting them over a rolling pin or even the bottom of a muffin tin.

Asiago Cheese Crisps are a cracker made from cheese and herbs

What Can You Serve With These Cheese Crisps?

Eat them straight up – as is, I say.

But yes, they can be served with toppings, too! Any type of thinly sliced meat like salami or prosciutto will be perfect…bacon? Yes. Bacon is always an option.

You can actually chop up bacon or use real bacon bits and add them right to these cheese crisps instead of using nuts. Well, that looks like the next recipe idea…coming soon.

asiago cheese crisps are a low carb cracker made from cheese and sage

Looking For More Appetizer Recipes?



Asiago Cheese Crisps

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 24 1x

These low carb crackers are going to be perfect on your appetizer platter or cheese board!



  • 1 pound shredded asiago cheese
  • 1 cup pignoli nuts
  • 1/3 cup fresh sage, chopped


  1. Preheat oven to 425 degrees.
  2. Place about a tablespoon and a half of asiago cheese onto a parchment lined baking sheet. Space the piles apart to fit about 6 on a baking sheet because they will spread as they cook.
  3. Add a few pignoli nuts and a sprinkle of sage to each crisp.
  4. Bake at 425 degrees until just slightly browned on the edges, about 5 minutes. The cheese crisps will firm up as they cool.
  5. Remove the cheese crisps from the baking sheet with a spatula and either let harden flat on a cooling rack or over a rolling pin to give them a shape.
  6. Repeat until you have approximately 24 crisps.
  • Category: Appetizers
  • Method: Oven
  • Cuisine: American

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12 Responses
    1. admin

      Yes, you can use pretty much any hard cheese like cheddar or parmesan, gruyere or gouda. A soft cheese like a mozzarella won’t crisp up as much at the end for you. Did you have a certain cheese in mind?

      1. lindzay daye

        How do you recommend storing these if you aren’t going to eat them all right away, I’m assuming the fridge, but will they get stale or too hard?

  1. admin

    You actually don’t have to store them in the refrigerator, but you can if you want to. As long as they are in an air tight container, they’ll keep for at least 5 days. If anything they might get a little more chewy as the days pass, but not stale or hard. They really do keep very well. I hope you try them!

  2. KathieO

    I made these before using Parmesan cheese. Both cheese are equally good. I only have one comment regarding your ingredient quantities. I bought .83 block of cheese and got 36 chips from maybe mine are thinner than your but I did use a rounded tablespoon to measure them. Also to buy a pound of pine nuts you may as well mortgage your house. I bought a .40 lb container for 7.99 and chopped only a quarter cup and had some left over. Glad I didn’t buy a pound…I like your suggestion for other flavors.. Thanks.

  3. Dan

    Thanks for making them Kathie! The recipe actually only calls for 1 cup of pignoli nuts, not a pound. And yep- I agree that would be crazy expensive! You would measure the cup of pignoli nuts out first, whole, and then chop them. I used a 6 oz. bag to get a cup but really any amount you want to use is fine!

  4. Elizabeth Lykins

    Thank you for the recipe. I love making low carb crackers and crisps. The pine nuts and sage is a nice blend and so easy to make. Kudos to you!

  5. Carol P.

    I make cheese crisps all the time and have used several different types of cheese, and they all taste fantastic. A couple of nights ago, though, I made them with a block of Asiago cheese for the first time. I didn’t use your recipe-I just made them plain. I baked the first batch in the oven until they were a fairly dark golden color. They looked perfect! But, then I took a bite into the first one and they were AWFUL! They weren’t burnt but they tasted burnt. I couldn’t believe how back they tasted. So, when I baked the 2nd batch, I took them out of the oven when they were just a very light beige color. They weren’t as crisp as I would have liked, but they were delicious. So, I just wanted to warn anyone making these to not bake them too long. I will definitely try your recipe next time.

    1. Dan

      Carol, you’re absolutely right. This is a really old recipe that I’ve gone in an updated thanks to you. We started out with much larger cheese crisps in the recipe which took longer to cook but the size of the cheese crisps in this recipe will only take about 5 minutes. Thank you for pointing it out to me!

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