Description
These easy-to-make jalapeno cheese crisps are perfect for a low-carb snack or appetizer. They are crunchy, cheesy, and have a kick of spice.
Ingredients
Scale
- 1 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup finely diced fresh jalapenos (about 1 medium jalapeno), seeds removed for less spice
- 1/4 teaspoon garlic powder
- Pinch of black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the shredded cheddar cheese, Monterey Jack cheese, diced jalapenos, garlic powder, and black pepper. Mix well to distribute the jalapenos evenly.
- Drop rounded tablespoons of the cheese mixture onto the prepared baking sheet, leaving about 2 inches between each mound as they will spread.
- Bake for 8-12 minutes, or until the edges are golden brown and crispy. Keep a close eye on them as they can burn quickly.
- Remove the baking sheet from the oven and let the crisps cool on the parchment paper for a few minutes. They will crisp up further as they cool.
- Once cooled, carefully remove the jalapeno cheese crisps from the parchment paper and serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- For extra spice, leave some of the jalapeno seeds in.
- You can experiment with other types of cheese, such as Colby Jack or a Mexican blend.
- These crisps are best enjoyed fresh, but they can be reheated in a low oven for a few minutes to regain their crispness.
- Serve with salsa or guacamole for a delicious dip.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American, Mexican
Nutrition
- Serving Size: 3 crisps
- Calories: 150
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 35mg