Parmesan & Poppy Seed Crisps

February 25, 2014 by Laura Haugen 28 Comments

Sometimes it seems our preschooler has an insatiable appetite, and now that she can reach the handles to the cupboards, it’s getting harder for us to keep quick but healthful snacks in those little hands. With just two ingredients, these crisps can be whipped up in 10 minutes, and little ones can help prepare them. My little one enjoyed mixing the grated parmesan and poppy seeds, then holding the paper-cup ring in place while I sprinkled the mixture onto the parchment paper. This snack certainly beats salty or sugary processed ones and is simple and fun to make!

Parmesan & Poppy Seed Crisps

3 cups grated parmesan cheese (about 3.5 oz./150 g.)
1 tsp. poppy seeds

Directions: Preheat oven to 425 F/210 C. Line a baking sheet with parchment paper and cut off the bottom of a regular-size paper cup (the top of the cup should be 3 inches in diameter). Mix the grated cheese and poppy seeds in a bowl. Using the paper cup ring as a mould (larger side facing down), sprinkle about a heaping tablespoon of the mixture into the ring and spread around gently with your fingers to form a uniform circle. Carefully lift the ring and proceed with the next circles. Leave a 1/2-inch space around each circle. This will fit about 9 circles on a baking sheet, in two batches, for a total of 18 or so crisps. Bake each batch for 5 minutes or until bubbling and golden around the edges. Remove from the oven and slide the parchment paper onto a cooling rack. Leave to cool for two minutes, then carefully lift each crisp off with an icing spatula. Best eaten warm, but these can be stored sealed and stacked between parchment paper for 1 to 2 days.