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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!
Hands-on Overall
Serving size 2 crisps
Nutritional values (per serving, 2 crisps)
Net carbs0.8 grams
Protein6.8 grams
Fat8.2 grams
Calories105 kcal
Calories from carbs 3%, protein 26%, fat 71%
Total carbs1.2 gramsFiber0.4 gramsSugars0.7 gramsSaturated fat4.8 gramsSodium332 mg(14% RDA)Magnesium9 mg(2% RDA)Potassium51 mg(3% EMR)
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
- Preheat oven to 230 °C/ 450 °F (conventional), or 210 °C/ 410 °F (fan assisted).
- 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.
- Transfer to oven and cook 7-10 minutes until the cheese is melted and starting to crisp around the edges.
- Remove from oven and let cool before transferring to a serving plate.
- Store in an airtight container in the refrigerator for up to 3 days.
Ingredient nutritional breakdown (per serving, 2 crisps)
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