These delicious cheese crisps are the perfect keto snack. Made with sharp cheddar and topped with jalapeños, they are wonderfully flavorful. Serve them as a party appetizer, make them for game day, or simply enjoy them as a snack - they are easy to make and ready in about 20 minutes.
When we host, it's fun to start the evening with cocktails and snacks. Good low-carb options include deviled eggs or a meat and cheese platter. But when you want crunch, nothing beats these cheese crisps (or these bacon chips). They're delicious and easy to make, and the jalapeños add just enough heat to make them interesting.
Ingredients
For the basic recipe, you simply need shredded cheddar. I prefer sharp cheddar because it's so flavorful. I also like to add a jalapeno slice at the center of each crisp. The jalapenos add flavor and also look great! But they are not mandatory.
Variations
- Use different cheeses, such as provolone or parmesan.
- Sprinkle the cheese with bacon bits before baking it.
- Replace the jalapeno slices with pepperoni or sun-dried tomatoes.
- If you like your food extra spicy, sprinkle the cheese with red pepper flakes.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe.
Your first step is to seed and slice the jalapeno. Make sure to wear gloves while handling jalapenos.
Your next step is to arrange mounds of the cheese on a parchment-lined, rimmed baking sheet. Gently flatten them. Place a slice of jalapeno in the middle of each cheese mound.
Bake the crisps until browned, for about 12 minutes in a 350°F oven. Remove from the pan and serve.
Expert Tip
It's best to use gloves when handling jalapenos. I don't wear them in the video below because I know I'm not sensitive to them, but I wash my hands after handling them.
Recipe FAQs
That's the beauty of this recipe - they're simply made with cheese. Any other ingredient is optional. I like to use sharp cheddar, but other cheeses, such as provolone or parmesan, are also good.
I don't recommend using sliced cheddar. For even and crispy results, it's best to use shredded cheese.
No. There's no need to add any type of flour. The best thing about these crisps is their intense cheesy flavor. The flour will dilute that flavor and is unnecessary.
Serving Suggestions
Serve these cheese crisps as you would serve any other type of crisp or cracker. They are excellent on their own, and that's how I usually enjoy them. They also go well with salsa, guacamole, sour cream dip, Greek yogurt dip, or cream cheese dip.
Storing Leftovers
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.
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Recipe Card
Cheese Crisps with Jalapeños
Video
Ingredients
- 1 jalapeño pepper
- 1 cup cheddar cheese - sharp, shredded
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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jessica says
Hi ive been dying to try these but i was wondering if you could use jalapeno slices instead of a fresh pepper?
Vered DeLeeuw says
Hi Jessica,
Yes, this should work. Please dry the jalapeno slices thoroughly on paper towels before using them.
Gail anderson says
I can’t wait to make these tomorrow for a little dinner party I’m having. I love both of these, so I can only imagine how good it’s going to be.
Vered DeLeeuw says
I hope you like these crisps, Gail! Please come back and tell us how they turned out. Enjoy the party!