Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Do not use foil.

In a medium mixing bowl, beat the softened cream cheese, garlic powder, onion powder, and black pepper together until smooth and creamy.

Fold the finely chopped fresh spinach, shredded mozzarella, and grated Parmesan cheese into the cream cheese mixture until evenly combined.

Drop 1.5-tablespoon sized mounds of the mixture onto the prepared baking sheet, leaving at least 2 inches of space between each to allow for spreading.

Lightly wet your fingers or the back of a spoon and gently press down on each mound to flatten it into a neat circle, about 1/4 inch thick.

Bake for 10 to 14 minutes, watching closely. They are done when the edges are a deep golden brown and the centers are bubbly.

Remove from the oven and let the crisps cool completely on the baking sheet for at least 5-10 minutes. They will crisp up and harden as they cool. Once firm, peel off the parchment and serve.