Ingredients (Makes 16–20 Crisps)
For the mixture:
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- 2 cups fresh spinach , chopped (or frozen, thawed and drained)
- 1 cup cream cheese , softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Optional: ¼ tsp nutmeg or a dash of hot sauce for extra depth
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Equipment Needed
- Mixing bowl
- Spoon or cookie scoop
- Baking sheet
- Parchment paper or silicone mat
- Spatula
- Oven
👩🍳 Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone baking mat.
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Step 2: Cook the Spinach
In a skillet over medium heat:
- Sauté chopped fresh spinach until wilted — about 2–3 minutes .
- Drain well if using frozen spinach to remove excess moisture.
Let cool slightly before mixing.
Step 3: Mix the Cheeses and Seasoning
In a large mixing bowl:
- Combine:
- Cream cheese
- Mozzarella
- Parmesan
- Garlic powder
- Onion powder
- Salt
- Add nutmeg or hot sauce if using.
Mix until everything is well combined and slightly sticky.
Step 4: Fold in the Spinach
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 .
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.
✅ Expert Tips for Success
- Make sure the spinach is dry — excess moisture causes spreading and sogginess.
- Don’t skip letting them cool completely — this helps them crisp up.
- Want more flavor? Add bacon bits, sun-dried tomatoes, or jalapeños to the mixture.
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