Description
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 cup jalapeño peppers, finely chopped (seeds removed for less heat)
1 tablespoon fresh cilantro, chopped
1 large egg, beaten
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine cheddar cheese, Parmesan cheese, flour, garlic powder, onion powder, chili powder, and smoked paprika.
Add the finely chopped jalapeños and cilantro to the cheese mixture. Stir to combine.
Add the beaten egg and mix until the dough forms a thick, sticky consistency.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each one down to form a small
round.
Bake for 10–12 minutes, or until the cheese crisps are golden brown and bubbling.
Let the crisps cool for a few minutes before serving. They will crisp up more as they cool.
Prep Time: 10 minutes, Cooking Time: 12 minutes, Total Time: 22 minutes, Kcal: 150 per serving (2 crisps), Servings: 6
Step-by-Step Guide
Follow these detailed instructions for perfect cheese crisps every time.
- Prep Ingredients: Finely shred the sharp cheddar and grate the Parmesan. Finely chop the jalapeños, removing seeds to control heat, and chop the cilantro. Beat one large egg in a separate small bowl.
- Combine Dry Ingredients: In a medium mixing bowl, toss the cheddar, Parmesan, and flour together. This coats the cheese and helps bind the crisps. Then, add the garlic powder, onion powder, chili powder, and smoked paprika, stirring until evenly distributed.
- Add Fresh Elements: Mix in the chopped jalapeños and cilantro, ensuring they are well incorporated into the cheese blend.
- Form the Dough: Pour the beaten egg over the cheese mixture. Use a fork or your hands to mix thoroughly until a thick, cohesive, and slightly sticky dough forms. There should be no dry spots.
- Shape the Crisps: Using a tablespoon measure, scoop portions of dough onto your parchment-lined baking sheet. Gently flatten each mound with your fingers or the back of a spoon to form a round, even disc about 1/4-inch thick. Ensure 2 inches of space between each.
- Bake to Perfection: Bake in the preheated 375°F oven for 10-12 minutes. Watch closely after 10 minutes—the crisps are done when the edges are deep golden brown and the centers are bubbly.
- Cool Completely: Let the crisps cool on the baking sheet for at least 5 minutes. They will firm up significantly as they cool, transforming from soft to perfectly crisp.
Serving Suggestions
These versatile crisps can be served in multiple ways. Enjoy them as a standalone keto-friendly snack. For a party, serve them alongside a cool dip like ranch, avocado crema, or a simple sour cream and chive blend. Crumble them over a bowl of chili or tomato soup as a flavorful, crunchy topping. They also make an excellent salad crouton alternative.
How-to Summary
To make jalapeño cheddar crisps, mix shredded cheddar, Parmesan, flour, spices, jalapeños, and cilantro. Bind with a beaten egg, form into small rounds, and bake at 375°F for 10-12 minutes until golden. Let cool to crisp up.
Frequently Asked Questions
Can I use pre-shredded bagged cheese? It’s not recommended. Pre-shredded cheese contains anti-caking agents that can prevent proper melting and binding, leading to greasy or separated crisps. Block cheese you shred yourself melts better.
How do I store leftovers and keep them crisp? Store completely cooled crisps in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. Re-crisp in a 350°F oven for 3-5 minutes.
Can I make these without the egg for binding? The egg is crucial for holding the dough together. Omitting it will likely cause the crisps to spread into a puddle of melted cheese. For an egg-free version, you would need a significantly different recipe base.
My crisps came out chewy, not crispy. What happened? Chewiness usually means they were under-baked or not given enough time to cool. Ensure they achieve a full golden-brown color at the edges and let them cool completely on the baking sheet before serving.
Can I substitute different cheeses? Yes, but stick to hard, dry cheeses for best results. A Monterey Jack or Pepper Jack blend would work well. Avoid soft, high-moisture cheeses like fresh mozzarella, as they will make the crisps soggy.
Common Mistakes to Avoid
- Overcrowding the Pan: Placing crisps too close causes them to steam and merge, resulting in a soft, chewy texture instead of individual crispy bites.
- Not Pressing the Dough Thin Enough: Thick mounds will not crisp through properly. Flatten them to an even, thin round for optimal crunch.
- Skipping the Cooling Step: Serving crisps straight from the oven is a common error. They are soft when hot and need those few minutes of cooling to set and become crisp.
- Inaccurate Measuring: Using a heaping tablespoon of dough or varying sizes will lead to uneven baking, with some crisps burning while others are underdone.
Conclusion
These Jalapeño Cheddar Cheese Crisps are a simple yet impressive snack that delivers maximum flavor with minimal effort. By following the step-by-step guide and heeding the common mistakes, you can achieve a perfectly crispy, cheesy bite with a delightful kick every time. They are a crowd-pleasing appetizer, a satisfying low-carb treat, and a testament to how a few quality ingredients can create something truly delicious. Experiment with the serving suggestions and enjoy your homemade gourmet crisps.