These Jalapeno Parmesan Crisps are an easy low carb snack that will satisfy your cravings for crunchy, salty and cheesy chips! Ready in only 15 minutes!
These Jalapeno Parmesan Crisps are one of the best snacks I’ve ever made!
I’m a big time snack girl and chips have always been my weakness. I just can’t say no to cheesy, salty, crispy, crunchy chips. They’re way too good to pass up! And you know me, since I love cooking and experimenting in the kitchen, I’ve tried making different kinds of chips at home, but have had no luck. Maybe it’s because I didn’t follow the recipe correctly or who knows, but my attempts at homemade potato, zucchini and sweet potato chips have always come out soggy or completely burned. They’ve never, not even once, come out as advertised.
But these, my friends, are different.
These Parmesan crisps do not disappoint! All you need is 3 ingredients and you’ve got yourself an addicting snack that’s pretty much the easiest thing to make and comes out perfectly every single time.
Here’s what you do.
How to make Jalapeno Parmesan Crisps
What you’ll need: 2 diced jalapenos, 8 tablespoons of grated Parmesan cheese (the kind in the bottles with the green caps like this) and 4 slices of thinly-sliced provolone cheese (sometimes called “ultra thin” slices like these), cut into quarters for a total of 16 cheese chips.
- First, preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
- Place 16 mounds of Parmesan cheese (about 1/2 a tablespoon per mound) onto the two baking sheets.
- Then, place the provolone slices on top of the Parmesan cheese.
- Finish by topping each chip with diced jalapenos.
- Bake in the oven for 8 to 10 minutes, until the cheese has melted and has started to brown slightly.
- Remove from the oven and let cool for 5 minutes.
Melty, cheesy, crunchy goodness all in one bite!
Since the jalapenos are seeded and deveined, they add a nice little kick without being too spicy. If you like super spicy food, I recommend leaving in the seeds to heat things up a bit. (Learn more about Jalapeno Peppers.)
I usually eat them on their own own, but this low carb, keto-friendly snack goes great with dips and salsas, too! Here are some of my favorites.
- Tomatillo Guacamole Salsa
- Salsa Verde Queso Dip (the combination of the Parmesan crisps and this queso dip is a cheese lovers’ dream!)
- Creamy Jalapeno Bean Dip
- Easy Guacamole
No matter how you eat them, they’ll satisfy every snack and chip craving you’ve ever had!
Ingredients
- 2 jalapenos, diced
- 8 tablespoons grated Parmesan cheese
- 4 slices thinly-sliced provolone cheese, cut into quarters for a total of 16 cheese crisps
Instructions
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- Place 16 mounds of Parmesan cheese (about 1/2 a tablespoon per mound) onto the two baking sheets.
- Place the provolone slices on top of the Parmesan cheese mounds. Try to tuck all of the parmesan cheese under the slices of provolone so that when it melts, the two cheeses stick together.
- Finish by topping each crisp with diced jalapenos.
- Bake in the oven for 8 to 10 minutes, until the cheese has melted and has started to brown slightly.
- Remove from the oven and let cool for 5 minutes.
Isabel’s Tips:
Nutrition Information
So easy. My husband is a cheese lover and was pleasantly surprised when he got home from work.
How would you recommend storing them?
They’re best stored in an airtight container at room temperature, or in a cool dry place like a pantry!
Yummmmee! I also made some w/added pepperoni…OMG!!! & SUPER EASY!
Yum! That sounds delicious!