Spinach Cheese Crisps Recipe
Ingredients:
- 3 cups fresh spinach (washed, chopped, and patted dry)
- 2 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese (or a mix of parmesan for sharper flavor)
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon red chili flakes for a spicy kick
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. - Prepare Spinach:
- If using fresh spinach, sauté it lightly in a pan for 1–2 minutes until wilted.
- Squeeze out any excess water using paper towels or a clean cloth.
- Chop finely.
- Mix Ingredients:
In a large bowl, combine:
- Chopped spinach
- Mozzarella and cheddar cheese
- Eggs
- Garlic powder, onion powder, salt, pepper (and chili flakes if using)
Mix until evenly combined. The mixture should be thick and cheesy.
- Form Crisps:
Scoop about 1½ tablespoons of mixture per crisp and place on the baking sheet.
Flatten each mound gently with a spoon to form a thin round (about 2.5–3 inches wide).
Leave a bit of space between each, as they spread slightly. - Bake:
Bake in the preheated oven for 12–15 minutes, or until golden brown and crisp around the edges.
Watch closely near the end to prevent burning. - Cool:
Remove from oven and let cool on the baking sheet for about 10 minutes—they’ll crisp up more as they cool. - Serve or Store:
Enjoy warm or cool completely and store in an airtight container at room temperature for up to 3 days.
You can also refrigerate them for up to a week and reheat in the oven for a few minutes.
Serving Ideas:
- Dip in ranch, sour cream, or marinara sauce
- Serve alongside soups or salads
- Use as a keto-friendly cracker substitute