Add the cooked and cooled spinach to the cheese mixture.

Gently fold in with a spatula or your hands until evenly distributed.

The mixture will be thick and slightly clumpy — that’s perfect for forming into rounds.

Step 5: Scoop Onto Baking Sheet

Using a teaspoon or small cookie scoop , drop mounds of the mixture onto the prepared baking sheet — about 1½ tablespoons per crisp 

Space them at least 2 inches apart — they spread slightly during baking.

Tip: Flatten each mound gently with the back of a spoon for even crisping.

Step 6: Bake Until Golden & Crispy

Bake at 350°F (175°C) for 12–15 minutes , or until the edges are golden brown and the centers puff slightly.

Remove from oven and let cool completely on the pan — they’ll firm up as they cool.×

Step 7: Cool, Lift & Enjoy!

Once fully cooled, lift the crisps off the parchment using a spatula.

Enjoy warm or cold with your favorite dippers:

• Ranch dressing
• Guacamole
• Hummus
• Greek yogurt
• Classic spinach dip (for double flavor!)

🥣 Serving Suggestions

• As a base for mini bruschetta toppings or avocado slices.
• With a side of crudités or olives for a snack board.
• Try them crushed over salads or soups for added texture.
• Stack in a basket with herbs and lemon wedges for elegant presentation.
• Pair with a chilled glass of cucumber water or fresh juice.

🥡 Storage & Reheating Tips

• Refrigerator: Store cooled crisps in an airtight container for up to 3 days .
• Freezer: Freeze the uncooked mixture balls and bake as needed — just add 1–2 minutes to the cooking time.
• Make Ahead: Make a batch ahead and store in a sealed bag with air removed to keep them crisp.
• Reheating: Warm in a toaster oven or oven at 300°F (150°C) for best texture.