- ½ cup hulled pumpkin seeds
- ½ cup grated Parmesan cheese
- 1 cup grated Cheddar cheese
- 1 rounded teaspoon chili powder, such as Gebhardt’s
- Freshly ground black pepper
- ½ rounded teaspoon ground cumin
- 1 large egg, beaten
- Preheat the oven to 400°F. Have ready a baking sheet lined with parchment paper.
- Grind the pumpkin seeds in the workbowl of a food processor until you have coarse crumbs. In a bowl, mix the ground seeds with the cheese and spices. Add the egg and mix well.
- Drop tablespoons of the mixture onto the prepared baking sheet, flattening down the mounds with the back of the spoon. Bake 7 to 10 minutes or until golden brown. Remove from the oven and slide the crisps, still on the parchment paper, off the baking sheet to cool. After a few minutes, slide the crisps off the paper onto a baking rack to finish cooling.