1. Preheat the oven to 375°F 190°C and line a large baking sheet with parchment paper or a silicone baking mat so the cheese crisps release easily.

2. Thaw the frozen chopped spinach completely, then wrap it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible until the spinach feels very dry.

3. In a medium mixing bowl, combine the shredded mozzarella, grated Parmesan, well-drained spinach, garlic powder, onion powder, dried Italian seasoning, crushed red pepper flakes if using, salt, and black pepper.

4. Mix everything together with a fork or your hands until the spinach is evenly distributed and the cheese and seasonings are well combined.

5. Scoop 1 tablespoon portions of the mixture onto the prepared baking sheet, leaving space between each mound so the crisps have room to spread.

6. Gently flatten each mound with your fingers or the back of the scoop until it is about ¼ inch thick, tucking any stray spinach pieces back into the cheese so they do not burn.

7. Bake the crisps for 8 to 12 minutes, or until the edges are deep golden brown and the centers are bubbly and melted.

8. Remove the baking sheet from the oven and allow the crisps to cool on the pan for 5 to 10 minutes so they can firm up and release cleanly.

9. Carefully lift the Spinach Dip Cheese Crisps with a thin spatula and transfer them to a serving plate or cooling rack.

10. Serve warm or at room temperature with your favorite dip, or store cooled crisps in an airtight container for up to 2 days and re-crisp briefly in the oven or air fryer before serving.