Cheese Crisps with Jalapeños

Name: Cheese Crisps with Jalapeños
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1 Jalapeno pepper; 1 cup cheddar cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings
4 servings
Calories
114 kcal
Course
Snacks
Cuisine
American

Cheese Crisps with Jalapeños

Winston Campbell

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These flavorful cheese crisps are the perfect low-carb snack. Serve them as a party appetizer, make them for game day, or simply enjoy them as a daily snack - they are very easy to make.

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Ingredients

Servings

1 Jalapeno pepper
1 cup cheddar cheese sharp, shredded

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Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Seed the jalapeño and slice it into thin rings. Remember to wear gloves when handling jalapenos.
Using a measuring tablespoon, scoop the cheese onto the prepared baking sheet, forming 16 mounds. Gently flatten the cheese mounds with your fingers. Keep them about an inch apart from each other.
Place a slice of jalapeño in the middle of each cheese mound.
Bake the crisps until very browned, for about 12 minutes.
Allow them to firm up on the baking sheet for 1-2 minutes, then use a small spatula (such as a cheese slicer or a cake server) to remove them to a serving platter. Serve immediately.

Notes

It's best to use gloves when handling jalapenos. I don't wear them in the video above because I know I'm not sensitive to them, but I wash my hands after handling them.
I don't recommend using sliced cheddar. For even and crispy results, it's best to use shredded cheese.
It's best to serve these crisps a short time after baking them. They are delicious even after a few hours, but they are not as crispy. They are best straight out of the oven. Still, if you end up with leftovers, you can store them in an airtight container in the fridge for up to five days. They are pretty good cold, but it's best to remove them from the fridge about an hour before you plan on enjoying them.