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Round, crispy cheese crackers, fricos, 2-ingredient jalapeno popper crisps in paper bag, blue white and green tea towel
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5 from 1 vote

2 Ingredient Jalapeño Popper Crisps

2 Ingredient Jalapeño Popper Crisps are deliciously cheesy, dead crunchy, slightly spicy, ridiculously simple to make, high-protein, low-carb crackers for snacking, soups, salads, stews, and much more!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 153kcal
Author Rebecca Lindamood

Ingredients

  • 8 Ounces Cheddar cheese Grated
  • 1 Jalapeño pepper Thinly sliced

Instructions

  • Preheat oven to 375F. Line a rimmed half sheet pan with a silpat or parchment paper.
    For small crackers, divide the cheese into 1 tablespoon mounds of cheese, leaving at least 3 inches between the mounds, adding 1 slice of jalapeño on top of each one. 
    For medium crackers, divide the cheese into 2 tablespoon mounds of cheese, leaving at least 3 inches between the mounds, adding 1 to 2 slices of jalapeño on top of each one.
    For large crackers, divide the cheese into 3 tablespoon mounds of cheese, leaving at least 3 inches between the mounds, adding 1 to 2 slices of jalapeño on top of each one.
    Bake for 8 to 15 minutes, or until the cheese has melted, bubbled, and turned a uniform deep golden brown. The oil will be bubbling around the cheese and the cracker will be set, but pliable. Remove the pan from the oven and let rest for 3 minutes before transferring the crisps to a paper towel lined plate to finish cooling and crisping up. 
    Store leftovers in an airtight container at room temperature. If they become stale, you can re-crisp them in a 375F oven for 3 minutes. 

Nutrition

Calories: 153kcal | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 234mg | Potassium: 37mg | Vitamin A: 405IU | Vitamin C: 2.8mg | Calcium: 273mg | Iron: 0.3mg