Cheese Crisps
  • 1½ cups packed shredded Asiago cheese
  • ½ cup packed shredded Gruyère cheese
  • ½ cup pepitas (pumpkin seeds)
  • ¼ cup cooked quinoa
  • 1½ tablespoons chia seeds
  • 1½ tablespoons flaxseeds
  • ¼ teaspoon olive oil
  1. Preheat oven to 400°. Line a baking sheet with wax paper.
  2. In a medium bowl, toss together all ingredients. Using a 2-tablespoon scoop, scoop cheese mixture and shape into rounds. Place 2 inches apart on prepared pan.
  3. Bake until almost golden in center, 15 to 20 minutes. Let cool completely. Store in an airtight container for up to 1 week.
Recipe by Southern Lady Magazine at