These tasty cheese crisps are the perfect keto snack. Made with sharp cheddar cheese and topped with jalapeño slices, they are wonderfully flavorful.
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 and ready in about 20 minutes.
I love dinner parties. I love going to them and I love hosting them. It's always fun to start the evening with cocktails and a few party snacks. But what to serve that's gluten-free and low-carb?
They are easy to make (watch the video to see how easy), very tasty, and the addition of jalapeños adds just enough heat to make them interesting. They also look great!
For the basic recipe, you simply need shredded cheddar. So this is a one-ingredient recipe. I prefer to use sharp cheddar because it's so flavorful.
I do like to add jalapeno slices. They add a nice flavor and they look good! So that's the second ingredient you'll need, but it's certainly not mandatory.
Making homemade cheese crisps is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to seed and slice the jalapeno. Make sure to wear gloves.
Your next step is to arrange mounds of the cheese on a parchment-lined rimmed baking sheet. Gently flatten them.
Now place a slice of jalapeno in the middle of each of the cheese mounds.
Bake them until browned, about 12 minutes in a 350°F oven.
To avoid chili pepper burn, 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 in this case, I highly recommend you do as I say and not as I do, just to be safe. 🙂
Frequently asked questions
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 wonderful flavor and is unnecessary.
I prefer to refrigerate them, as I do with most homemade snacks. It's good to take them out of the fridge 30-60 minutes before enjoying them.
Variations and substitutions
Here are a few ideas for varying the basic recipe:
- Use different cheeses, such as provolone or parmesan.
- Sprinkle the cheese with bacon bits before baking it.
- Replace the jalapeno slices with pepperoni or with sun-dried tomatoes.
- If you like your food extra spicy, sprinkle the cheese with red pepper flakes.
Serve these tasty crisps as you would serve any other type of crisp or cracker. They are excellent all on their own, and that's usually how I enjoy them. They also go well with salsa, sour cream, a Greek yogurt dip, or guacamole.
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 the fridge, in an airtight container, for 3-4 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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Jalapeño Cheese Crisps
- 1 large fresh jalapeño pepper
- 1 cup shredded sharp cheddar
- Preheat your oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Seed the jalapeño as shown in the video, then slice it into thin rings.
- Using a measuring tablespoon, scoop the cheese into the prepared baking sheet, creating 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, 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.