1 pound asiago cheese, shredded (pre-packaged from store works great)
½ cup pine nuts, coarsely chopped
¼ cup fresh sage, coarsely chopped (thyme or basil may be used as a substitute)
Freshly ground black pepper, optional

Directions:
Preheat oven to 425 degrees.

Line 2 baking sheets with parchment paper. Working in batches of 6 crisps per sheet, place tablespoon-sized mounds of cheese on the baking sheet, leaving 2 inches between each crisp. Sprinkle the mounds with a generous pinch each of chopped pine nuts and sage, in that order. Top with a light dusting of freshly ground black pepper, if desired.

Bake at 425 degrees until the cheese is golden brown and the edges appear crispy, about 8 to 10 minutes. Repeat steps for each batch. If your oven becomes too hot after the first couple batches, adjust temperature to 400 degrees.

Use a spatula to quickly remove crisps from baking sheet and transfer to a wire rack to cool completely. For a curved presentation, remove crisps from sheet and immediately curl gently around a rolling pin or cylinder. Store in airtight container for at least 2 to 3 days; for best results, use a metal/tin container.