Cheese Crisps Pressure Cooker Recipe You Gonna Love
These spicy jalapeño cheese crisps are crisped to perfection in the oven and are the ultimate low-carb snack. A quick 22-minute recipe perfect for parties or anytime munchies.
Equipment
- 1 Baking sheet
- 1 Measuring spoon 1 tablespoon
- 1 Knife for slicing jalapeño
- 1 Parchment paper for lining
Ingredients
Main ingredients
- 1 jalapeño pepper thinly sliced
- 1 cup shredded sharp cheddar cheese
Instructions
Instructions
- Preheat the oven to 375°F so it’s ready to bake the crisps right after prepping.
- Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Thinly slice the jalapeño. Remove seeds for less heat if desired.
- Scoop 1 tablespoon mounds of shredded cheese onto parchment-lined baking sheet about 1 inch apart.
- Top each cheese mound with a jalapeño slice for extra flavor and presentation.
- Bake for 8 to 12 minutes until golden and crispy around the edges.
- Let crisps cool on baking sheet to harden, then serve or store.
Notes
Store fully cooled crisps in an airtight container. For longer storage, refrigerate or freeze and reheat in oven for best crunch. Avoid microwave.