Servings 15 crisps
Ingredients
- 1/2 cup shredded Parmesan cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons poppy seeds
- 1 1/2 teaspoons sesame seeds
- 2 teaspoons minced dried garlic
- 2 teaspoons minced dried onion
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
- In a medium bowl, stir together all of the ingredients until well combined.
- Spoon heaping tablespoons of the mixture onto the baking sheets, spreading the mounds at least 2 inches apart and slightly flattening them.
- Bake the crisps for 8 to 10 minutes until they are golden brown. Remove them from the oven and allow them to cool completely on the baking sheets. (Do not remove them from the baking sheets while they are still warm or they may break.)
- Using a spatula, transfer the cooled crisps to serving plates and serve immediately or store in an airtight container at room temperature for up to 3 days.
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