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- Prep
- -
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- Total
- 15 min
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- Serving
- 12
Ingredients
- 1/2 c. Mediterranean Parmesan, Rosemary Asiago Parmesan
- 1/2 c. shredded Parmesan & Romano blend
- 1 1/2 tsp. poppy seeds
- 1 1/2 tsp. sesame seeds
- 1/4 tsp. salt
Directions
- Preheat oven to 400°F/205°C. Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, mix together all ingredients. Spoon heaping tablespoons of the mixture onto the baking sheets. Flatten them slightly, making sure they remain about 2 inches apart.
- Bake for 8 to 10 minutes until crisps are golden brown. Allow them to cool completely before removing them from the baking sheets, or they may break.
- Use a spatula to transfer the cooled crisps to a serving plate and serve immediately, or to an airtight container for storing at room temperature for up to 3 days.
