Parmesan Cheddar Seed Crackers
You may want to do a double batch of these, they're that good. Add a few dashes of cayenne pepper to the mix for a kick of heat. The crackers are fragile, particularly if you cut them rather than breaking them into shards, so handle with care.
Ingredients
- 1 packed cup coarsely shredded sharp Cheddar cheese
- 1 cup finely grated Parmesan cheese
- ¼ cup raw pepitas (shelled pumpkin seeds)
- ¼ cup raw sunflower seeds
- 2 tablespoons raw sesame seeds
Instructions
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Preheat oven to 375 F. Line a large baking sheet with parchment paper.
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In a medium bowl, use your hands to gently toss together the Cheddar, Parmesan, pepitas, sunflower seeds, and sesame seeds until everything is evenly mixed together.
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Dump the cheese/seed mixture onto the baking sheet and spread it into a rectangle that’s about 7 X 12 inches. Make sure the cheese is evenly distributed and the edges are tucked into a relatively even line.
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Bake until golden around the edges and just beginning to brown slightly towards the center, about 8 minutes. Remove from oven. For long slender crackers, as soon as it’s out of the oven, immediately transfer to a cutting board and use a large knife to cut it crosswise into long, slender crackers. Alternatively, let cool and use your hands to snap into jagged pieces. The crackers are delicate, so handle with care. Store in an air-tight container where it will keep well for about 1 week.