Jalapeño Cheese Crisps

These Jalapeño Cheese Crisps are a fun and easy snack or appetizer option! They are a great addition to your lunchbox especially if you serve them with healthy high-fat dips. They are just as tasty as potato crisps but without all the carbs and insulin spikes!

You will only need two ingredients to make these deliciously crunchy crisps. The perfect party food anyone can make. Serve them alone or beside some Keto Ranch or Easy Guacamole for dipping!

Step-by-step

1. Preheat oven to 230 °C/ 450 °F (conventional), or 210 °C/ 410 °F (fan assisted).

2. Divide the shredded cheese (reserving ¹/₄ cup) into 12 individual mounds. Top each mound with 2 slices jalapeños then top with the remaining cheese. Note: Mexican blend cheese is made with cheddar, colby and Monterey Jack.

   

3. Transfer to oven and cook 7-10 minutes until the cheese is melted and starting to crisp around the edges.

   

4. Remove from oven and let cool before transferring to a serving plate.

5. Store in an airtight container in the refrigerator for up to 3 days.

   

Recipe

Jalapeño Cheese Crisps

★★★★★4.8 (93 ratings)

The easiest low-carb cheese crisps made with just two ingredients and in under 15 minutes. Great finger food ...

Hands on

10m

Overall

10m

Servings

6

0.8 g

Net carbs

6.8 g

Protein

8.2 g

Fat

105

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 servings

• 1 ¹/₂ cups shredded Mexican blend cheese (170 g/ 6 oz)
• 24 slices pickled jalapeño peppers (85 g/ 3 oz)

Instructions

1. Preheat oven to 230 °C/ 450 °F (conventional), or 210 °C/ 410 °F (fan assisted).

2. Divide the shredded cheese (reserving ¹/₄ cup) into 12 individual mounds. Top each mound with 2 slices jalapeños then top with the remaining cheese. Note: Mexican blend cheese is made with cheddar, colby and Monterey Jack.

3. Transfer to oven and cook 7-10 minutes until the cheese is melted and starting to crisp around the edges.

4. Remove from oven and let cool before transferring to a serving plate.

5. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving, 2 crisps

Carbs 3%Protein 26%Fat 71% of calories

Net carbs

0.8 g

Total carbs

1.2 g

Fiber

0.4 g

Sugars

0.7 g

Protein

6.8 g

Fat

8.2 g

Saturated fat

4.8 g

Calories

105 kcal

Sodium

332 mg · 14.5% RDA

Magnesium

9 mg · 2.3% RDA

Potassium

51 mg · 2.57% EMR

Nutrition by ingredient

Per 2 crisps	Net carbs	Protein	Fat	kcal
Cheese, Mexican blend	0.5 g	6.7 g	8.1 g	101
Peppers, jalapeno, canned, solids and liquids	0.3 g	0.1 g	0.1 g	4
Total	0.8 g	6.8 g	8.2 g	105

Serving size 2 crisps

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian