Yields 15-18 crisps
1/2 cups shelled pumpkin seeds (salted or unsalted)
1/2 cups shelled sunflower seeds (salted or unsalted)
1/4 cup uncooked quinoa (any color)
2 Tablespoons sesame seeds (I used 1 tablespoon white and 1 tablespoon black sesame seeds)
2 tablespoons flax seeds or chia seeds
1 Tablespoon extra virgin light olive oil
1 teaspoon kosher salt
2 cups shredded mozzarella or Cheddar cheese
Preheat oven to 400 F. Line 2 rimmed baking sheets with parchment paper.
In a medium bowl, combine all ingredients. Spoon about 1/4-cup mixture onto prepared baking sheet. Spread into a 2-3 -inch circle. Repeat with remaining cheese mixture.
Bake uncovered, for 10-15 minutes, until cheese is bubbling and golden, making sure crisps do not burn. Cool completely.
Plate cheese crisps on a cheese board to serve.
Might be used for the salad as a topping or as a garnish.
Recipe comes from "Variations" by Daniella Silver.
5 comments:
Can I use process cheese ??
Thank you very much. These look very delicious. Will bake these tomorrow with my children.😊
These look so good. Do you have nutrition facts?
Sorry, I have no any additional facts about cookies you want.
How do you keep these afterwards? I layered them between paper towels (hoping to absorb some oil) in a bowl and covered the bowl with wrap, then put it in the fridge.. but is that necessary? Would they keep in a container at room temp?
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