Pepita Cheese Crisps

Makes 12

Kitchen equipment:

  • Large bowl
  • Measuring cup, measuring spoons
  • Cheese grater
  • 2 Rimmed baking sheets
  • Parchment paper
  • Oven mitts
  • Metal spatula


  • 2 Tbs raw hulled pumpkin seeds (pepitas)
  • 1/2 cup finely-grated sharp cheddar cheese
  • 1/2 cup finely-grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • flaky sea salt (optional)


  1. Preheat oven to 325 F. Line baking sheets with parchment paper.
  2. Toast pumpkin seeds on a baking sheet for 5 minutes, or until golden.
  3. Combine cheddar, Parmesan, and breadcrumbs in a bowl. Scoop into 12 evenly sized piles with a tablespoon, then flatten and spread into circles.  Sprinkle with pumpkin seeds.  If you’re using flaky sea salt (a delicious addition), sprinkle a few flakes on each circle.
  4. Bake 8-10 minutes, or until golden and crispy. Slide parchment paper onto wire rack and cool for a few minutes before serving.  Store extras in an airtight container.    


 Adapted from: January/February 2013 Vegetarian Times



2 thoughts on “Pepita Cheese Crisps

  1. Pingback: Winter Solstice Supper Club | SCRI cooks

  2. Pingback: Saturday Supper Club, November 2017 | Club Inclusion Cooks

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