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Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and help the crisps bake evenly.
Make sure the cooked spinach is drained very well. Squeeze out as much moisture as possible using your hands or a clean kitchen towel. Excess moisture will keep the crisps from becoming crunchy.
In a large mixing bowl, add the shredded cheddar, shredded mozzarella, garlic powder, onion powder, salt, and black pepper. Toss to combine. Add the well-drained spinach and softened cream cheese, then mix until everything is evenly combined and the spinach and cream cheese are well distributed.
Using a tablespoon, scoop portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with your fingers or the back of the spoon to help them crisp up and spread into thin rounds.
Bake for 10–12 minutes, or until the edges are golden and lacy and the centers are bubbly. Keep an eye on them toward the end to avoid burning.
Remove the baking sheet from the oven and let the crisps cool on the pan for at least 5 minutes. They will firm up and become crisp as they cool. Carefully lift them from the parchment and serve warm or at room temperature.
Go to the next page to get the Amount Per Serving
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