Irresistible Spinach Artichoke Cheese Crisps
Golden, cheesy crisps paired with creamy spinach and artichoke make for a perfect snack that’s gluten-free, low-carb, and baked—not fried.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 crisps 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup fresh spinach, finely chopped (or frozen spinach, thawed and squeezed)
- 1 cup artichoke hearts, chopped and drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the chopped spinach, artichoke hearts, softened cream cheese, garlic powder, salt, and pepper. Mix until well combined.
- Fold in the shredded mozzarella and grated Parmesan cheese, ensuring the mixture is evenly distributed.
- Scoop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Flatten each scoop slightly with the back of a spoon to create a round shape.
- Bake for 12-15 minutes, or until the edges are golden and crispy.
- Allow the crisps to cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Notes
[‘Leave enough space between crisps to prevent them from melting together.’, ‘Squeeze out excess moisture from frozen spinach to avoid soggy crisps.’, ‘Use freshly grated Parmesan for better melting and crisping.’, ‘Add seasonings like Italian herbs, smoked paprika, or cayenne for extra flavor.’, ‘Watch closely during baking to avoid burning.’]
Nutrition
- Serving Size: 1 crisp
- Calories: 80
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 2
- Fiber: 1
- Protein: 5
Keywords: spinach artichoke, cheese crisps, keto snack, gluten-free snack, low-carb appetizer