Marry This Pioneer Woman Jalapeno Cheese Crisps Recipe is a cheesy and spicy recipe, which is made with sharp cheddar and fresh jalapeño. It’s a great low-carb snack, ready in about 24 minutes.
Jump to RecipePioneer Woman Jalapeno Cheese Crisps Recipe Ingredients
- 1 large fresh jalapeño pepper
- 1 cup shredded sharp cheddar
- Nonstick cooking spray or parchment paper
How To Make Pioneer Woman Jalapeno Cheese Crisps Recipe
- Prep Oven and Pan: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Slice the Jalapeño: Slice the jalapeño pepper into thin rings. For less heat, remove the seeds and membranes.
- Form the Cheese Piles: Drop tablespoon-sized piles of the shredded cheddar cheese onto the prepared baking sheet, leaving a couple of inches between each pile. Gently flatten each pile slightly.
- Top and Bake: Place one jalapeño slice onto the center of each cheese pile.
- Bake Until Golden: Bake for 12 minutes, or until the cheese is melted, bubbly, and the edges are golden brown and crispy. Let them cool on the baking sheet for a couple of minutes to firm up before serving.
Recipe Tips
- How do you get the crispiest results? The key is to bake them until the edges are a deep golden brown. Also, using freshly shredded cheese from a block works best. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting and crisping up as nicely.
- How can I control the spice level? The heat of a jalapeño is concentrated in its seeds and the white membranes. For a milder crisp, be sure to remove all of them. For extra spice, leave a few seeds in the slices.
- Why is parchment paper so important? Do not skip this! Parchment paper is crucial for preventing the cheese from sticking to the pan, making cleanup a breeze and ensuring your crisps lift off easily.
- Can I use a different kind of cheese? Yes, this is a great recipe to experiment with. A sharp cheddar provides a great flavor, but you could also use Parmesan, Colby Jack, or a spicy pepper jack for an extra kick.
What To Serve With Jalapeno Cheese Crisps
These savory crisps are fantastic on their own, but also great as:
- A crunchy, low-carb snack or appetizer
- A topping for tomato soup or chili
- A garnish for salads
- Part of a charcuterie or cheese board
- A dipper for guacamole or ranch dressing
How To Store Jalapeno Cheese Crisps
Room Temperature: Store the completely cooled crisps in an airtight container at room temperature. They are best enjoyed the day they are made, as they can lose some of their crispness over time.
Jalapeno Cheese Crisps Nutrition Facts
- Calories: 110 kcal
- Protein: 7g
- Fat: 9g
- Carbohydrates: 1g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these in an air fryer?
Yes, you can. Place the cheese piles on a piece of parchment paper cut to fit your air fryer basket. Air fry at 350°F for 5-7 minutes, or until golden and crispy.
Why did my crisps turn out greasy?
Cheese has a high fat content, so some grease is normal. Using a very oily cheese can result in more grease. You can blot the finished crisps with a paper towel to absorb any excess oil.
Can I use pickled jalapeños instead of fresh?
You can, but the flavor will be different, and they will have more moisture. Be sure to pat the pickled jalapeño slices very dry with a paper towel before placing them on the cheese to prevent them from making the crisps soggy.
Pioneer Woman Jalapeno Cheese Crisps Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy16
servings10
minutes12
minutes110
kcalA spicy, cheesy, and crispy low-carb snack made with just two ingredients, perfect for parties or keto cravings.
Ingredients
1 large fresh jalapeño pepper
1 cup shredded sharp cheddar cheese
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Slice the jalapeño into thin rings (remove seeds for less heat).
- Drop tablespoon-sized piles of shredded cheese onto the baking sheet, flattening them slightly.
- Place one jalapeño slice on top of each cheese pile.
- Bake for 12 minutes, or until the edges are golden brown and crispy.
- Let cool on the pan for a couple of minutes to set before serving.
Notes
- Freshly Shredded: For the best melting and crisping, shred your own cheese from a block.
- Spice Level: Control the heat by removing all seeds and membranes from the jalapeño for a milder crisp.
- Parchment is a Must: Do not skip the parchment paper, as it is essential for easy removal and cleanup.
- Watch Closely: These can go from golden to burnt quickly, so keep an eye on them in the last few minutes of baking.
