Cheese Crisps with Jalapeños

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 ready in 20 minutes.

Course Snack

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 114kcal

Author Vered DeLeeuw

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.

Video

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 lose their crispiness quickly. 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