Cheesy Seed Crisps (gluten-free)

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.