Gently mix the Asiago Cheese with Nana’s Scape Flakes and the Susanville Garlic Powder.
Drop by the Tablespoon full onto a sheet pan lined with parchment paper, using your fingertip spread the mixture thinly into a circle. (This makes for a very lacy crisp. Place them about an inch apart. This will make 6-7 large crisps. Use a teaspoon if you want smaller crisps. Bake for 6 to 8 minutes, till cheese is melted and lightly brown. You must keep an eye on these because they will easily burn. Cool on a wire rack on the parchment paper. These crisps do not even make it to the plate in my house. The recipe can easily double or tripled for extra crisps.
These can be made with Parmesan cheese and the blend of Parmesan/Regina cheeses. If you want a little more garlic bite, in lieu of adding the powder to the cheese/scape mixture you can gently sprinkle any of the assorted Gourmet Garlic powders directly on the uncooked crisps prior to baking. Try them broken apart on your Caesar Salad or dipped into mashed potatoes.