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PdfHeat oven to 350°F. Line a large baking sheet with parchment paper.
Mix seeds, cheeses and salt together.
Drop about ¼ cup of mixture, packed, onto parchment paper. Shape into a 3-inch round (not too thin).
Bake for 15-20 minutes. Dough halfway (about 7 minutes) through with a metal spatula. Bake until the rounds are almost all the way golden with only a few light spots (lie. you don't want them to be dark brown). Remove from oven and let cool on a wire rack or they'll heat burn.
Remove from heat and let cool on a wire rack while you prepare and bake the next pan of the crisps. The rounds will crisp up as they cool.
Return the cooled cheese crisps to the oven for 3-5 minutes until they look uniformly cooked through but not dark.
Serve once completely cooled as a snack or crushed up on top of a salad.
From Linda Pittman