Chewy Parmesan-Mozzarella Cheese Crisps 

Ingredients

• 1 cup (about 100 g) grated Parmesan cheese
• 1 cup (about 112 g) shredded mozzarella cheese
• 1 large egg
• 1 tsp onion powder
• Optional: pinch of black pepper, a pinch of smoked paprika, or 1 tsp finely chopped fresh herbs (chives, parsley)

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine Parmesan, mozzarella, egg, and onion powder. Mix until fully combined. If using pepper/paprika/herbs, fold them in now.
3. Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheet, or for larger crisps, use 1½ tablespoons. Space them ~1–1.5 inches apart. Flatten each mound slightly into a thin, even circle (cheese spreads a little).
4. Bake for 13–16 minutes, or until the edges are golden brown and the tops look set. Watch carefully near the end so they don’t over-brown.
5. Remove from oven and let cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to fully crisp.
6. Serve warm or at room temperature. Store cooled crisps in an airtight container for up to 3 days (they’ll soften over time — re-crisp in a 300°F / 150°C oven for 5–7 minutes if needed).