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Make these tasty Jalapeño Cheese Crisps that fit your keto diet. Mix sharp cheese with spicy peppers for a quick snack that's crispy and hot. Perfect for parties or when you want something good to munch on.
Why Make These
Takes just 20 minutes to make. Crunchy, spicy, and no carbs. Good for parties or snacking at home. Fits keto and gluten-free diets. Looks fancy but uses just two things. Everyone loves them.
What You Need
- Fresh Jalapeños: Cut thin, seeds out
- Sharp Cheddar: Shredded works best
How to Make Them
- Heat Oven:
- Turn to 350°. Put paper on a pan.
- Cut Peppers:
- Slice jalapeños into rings. Take seeds out if you want less heat.
- Make Cheese Piles:
- Put spoons of cheese on pan. Leave space between.
- Add Peppers:
- Put one jalapeño ring on each cheese pile.
- Bake:
- Cook about 12 minutes till golden brown.
- Cool and Eat:
- Let sit 2 minutes. Move to plate.
Good and Simple
Just cheese and peppers make something great. Perfect if you watch carbs but want crunch. The cheese gets crispy, the peppers add kick. Tastes like fancy chips but better for you.
Great for Company
Put these out when friends come over. They go well with drinks. No gluten so everyone can eat them. Watch them disappear fast - people love the crunch and spice.
Change the Heat
Like it hot? Leave some seeds in. Want it mild? Use less pepper or try sweet peppers instead. Add red pepper flakes for extra kick. Make them how you like.
What to Serve With
Good by themselves or with dips. Try with guac or sour cream. Put them on a meat and cheese plate. Even good crumbled on salad or soup.
Keep Them Fresh
Best hot from the oven. Store extras in a tight box in the fridge - good for 4 days. Let them warm up before eating again. They stay crispy if you keep them dry.
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Quick Tips
Use fresh cheese - melts better. Make piles same size so they cook even. Watch close near end - they burn fast. Let cool or they break. Don't stack when storing.
Frequently Asked Questions
- → Won't get off the pan?
Put paper down first. Oil the paper bit. Space em good apart. Let cool before lifting. Sharp tool helps unstick.
- → What cheese works good?
Sharp stuff's real nice. Mix kinds if you want. Hard cheese works best. Watch salt content. Fresh grated melts better.
- → Peppers burn hands?
Wear gloves to cut em. Don't touch your face. Wash hands real good. Use jar ones if scared. Seeds are real hot.
- → Where to keep extras?
Tight box works good. Don't need cold spot. Eat em in few days. Keep air out good. Paper towel helps crisp.
- → No regular cheese?
Plant cheese works fine. Might cook different. Watch em close. Could need more time. Some melt weird.
- → Getting too brown?
Lower the heat some. Watch real close. Pull em early. Move pan up higher. Maybe cook less time.
- → Want em extra crispy?
Cook bit longer. Make em real thin. Let cool complete. Low heat works best. Space em way out.
- → Taking em places?
Pack em loose - no stack. Box with hard sides. Keep em flat. Make extra just in case. Maybe pack paper towel.
- → Need more spice kick?
Add more peppers in. Use hotter kinds. Try pepper flakes. Even hot sauce works. Spice the cheese first.
- → Making big batch?
Work in small groups. Don't crowd the pan. Keep oven steady. Have lots paper ready. Watch each batch time.
- → Look messy when done?
Make circles same size. Use measuring spoon. Keep edges neat. Pull off strings quick. Let set good before moving.
- → Want different taste?
Try other peppers. Add dried spices in. Mix cheese kinds. Some herbs work nice. Even onion powder good.
Conclusion
Like heat? Try hot cheese bread next. Or bake spicy muffins. Both got that nice kick.