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!
Seedy Cheesy Crisps
- May 23, 2021
- Print this
- 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
- 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
- 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!