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Seedy Cheesy Crisps

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These addictive little crackers are one of my all-time favorite snacks. And I know I am not alone. Totally gluten-free, they offer the familiar cheesy crunch of eating cheese and crackers without having to slice and stack but with the added health benefit brought by seeds. This crispy all-in-one is inspired by some tasty little nibbles I discovered at a local favorite, Market Hall in Oakland. After finishing off the ones I purchased, I set about creating my own. Years later I saw in his book, Drinking French, my nearly deified culinary best boyfriend, David Lebovitz, had a similar experience with these addictive crunchy delights. I think it’s kismet.

I love to offer these as part of an appetizer spread, alongside soup, just as a snack. Any of the crumbles left in the pan make a fun crispy topper thrown over a salad. Feel free to experiment with other cheeses, but I recommend sticking to the ratio of 2:1 on dry to soft cheeses. I tried an even ratio of dry and soft cheeses but they were a bit bendy and flabby seeming. No snap. Hence, the rec!

Also, a note about nuts, seeds and oils all contain oils that can turn rancid. To prolong freshness, keep them in an air-tight container in a cool location. Storing in the refrigerator or freezer will prolong freshness.

I also played with the ratio of seeds and tried some others. Here’s what I have come to believe:

While I love flax seed, I find that in this recipe any more than 1 1/2 tablespoons is clearly is too much of a good thing. Too many and the flax taste is overpowering and there is a slipperiness that is a bit off-putting.
Grace loves the chia seed. I think growing up in the 70s has damaged me, because I just can’t seem to embrace the chia seed as a food. I tried substituting them for the poppy seeds once and it just didn’t taste right. I also couldn’t get the chia theme song and the memory of our old chia pet out of my head!

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Seedy Cheesy Crisps

By: Meghan
  • May 23, 2021
  • Print this
Ingredients
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon whole flax seeds
  • 1 tablespoon poppy seeds
  • ¼ teaspoon olive oil
  • pinch sea salt
  • 1 cup Asiago cheese (or parmesan or dry jack), grated
  • 1/2 cup Fontina cheese (or swiss, gruyere or even cheddar), finely shredded
Directions
Step 1
Preheat oven or toaster oven to 350.
Step 2
Combine all seeds in a mixing bowl. Toss with olive oil and a pinch of sea salt.
Step 3
Spread evenly onto a 9×13” baking sheet and toast seeds in oven until just fragrant, approximately 2 minutes
Step 4
While seeds are toasting, combine cheeses in a mixing bowl.
Step 5
Add toasted seeds to bowl and mix with cheeses until well combined.*
Step 6
Turn mixture onto parchment lined baking sheet.
Step 7
Spread as thinly and evenly as possible and press down gently
Step 8
Bake for 20 minutes, rotating pan after 10 minutes.
Step 9
Continue baking until golden and crisp.
Step 10
Allow to cool for a few minutes and cut or break into pieces and store in an airtight container.
Step 11
Tips
Step 12
* This step is optional! I have gotten lazy and started to skip this step, and just mix everything at one time!
Step 13
If you want consistent, evenly shaped crackers, at the halfway point, take the pan out of the oven and score into desired size and return to oven.
Step 14
I would tell you how long they stay fresh and crisp but they’ve never lasted longer than a week. I will say, that at one week old, they were still pretty darn yummy!

 

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