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Spiced Pepitas & Cheese Crisps

Spiced Pepitas & Cheese Crisps

Snack
Prep Time
25min
Cook Time
45min
Servings
4
Calories
214
Chef's Note

For the crispiest cheese crisps, make sure to grate your cheese very finely - a microplane works wonderfully for this. The combination of aged cheddar and parmesan creates a complex flavor profile, while the addition of flaxseed and chia seeds boosts the fiber content significantly. You can customize the spice level by adjusting the cayenne pepper to your preference.

Tags
keto
high-fiber
cheese
seeds
snack
high-fat
low-carb
gluten-free
vegetarian
make-ahead
Ingredients

  • 1 cup raw pepitas (pumpkin seeds)

  • 2 cups aged cheddar cheese, finely grated

  • 1 cup parmesan cheese, finely grated

  • 1/4 cup flaxseed meal

  • 2 tablespoons chia seeds

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper, freshly ground

  • 1 tablespoon olive oil

  • 1 tablespoon fresh rosemary, finely chopped

  • 1 teaspoon fresh thyme leaves

Instructions
  • 1

    Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.

  • 2

    In a medium bowl, mix 1 cup of raw pepitas with 1 tablespoon of olive oil until evenly coated.

  • 3

    Add 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper to the pepitas. Mix thoroughly to coat all seeds with the spice mixture.

  • 4

    Spread the seasoned pepitas in a single layer on one of the prepared baking sheets. Roast in the preheated oven for 12-15 minutes, stirring halfway through, until golden and fragrant. Remove from oven and let cool completely.

  • 5

    While the pepitas are roasting, in a large bowl, combine 2 cups of finely grated aged cheddar cheese, 1 cup of finely grated parmesan cheese, 1/4 cup of flaxseed meal, and 2 tablespoons of chia seeds. Mix well.

  • 6

    Add 1 tablespoon of finely chopped fresh rosemary and 1 teaspoon of fresh thyme leaves to the cheese mixture and stir to combine.

  • 7

    Reduce oven temperature to 300°F (150°C).

  • 8

    Place tablespoon-sized mounds of the cheese mixture on the second prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon to form rounds about 2-3 inches in diameter.

  • 9

    Bake the cheese crisps for 15-18 minutes, or until the edges are golden brown and the centers are set. Watch carefully to prevent burning.

  • 10

    Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and crisp up.

  • 11

    Once both the pepitas and cheese crisps are completely cooled, break the cheese crisps into smaller pieces if desired and mix with the spiced pepitas in a large bowl.

  • 12

    Store in an airtight container at room temperature for up to 5 days.

Nutrition Information (per serving)
214
Calories
16g
Protein
11g
Carbs
12g
Fat
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