If you love snacks that are crispy, cheesy, and a little spicy, these Pioneer Woman–style Jalapeño Cheese Crisps are going to become one of your favorites. They’re made with just a few simple ingredients, take only minutes to prep, and bake into golden, crunchy rounds that feel “fancy appetizer” but are actually effortless.
Ingredients (Makes about 12–18 crisps)
- 1 ½ to 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor)
- 1–2 fresh jalapeños, thinly sliced into rounds
- Optional: pinch of garlic powder or smoked paprika (for extra flavor)
- Optional: 2–4 tablespoons grated Parmesan (for extra crispiness)
Tip: If you want milder crisps, remove the jalapeño seeds and white membranes before slicing.
Step-by-Step Instructions
1) Preheat the oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper (important—this prevents sticking and helps the crisps lift easily).
2) Slice the jalapeños
Wash and dry the jalapeños, then slice them into thin, even rounds.
- For mild heat: remove seeds before slicing
- For more heat: keep the seeds
3) Make cheese “piles”
Scoop about 1 to 1½ tablespoons of shredded cheese per crisp and place it on the parchment-lined baking sheet.
Leave space between piles (at least 2 inches / 5 cm) because the cheese spreads while baking.
4) Add jalapeño slices
Place one jalapeño round on top of each cheese pile (or 2 small slices if you want more heat).
Gently press the jalapeño into the cheese so it sticks as it melts.
5) Bake until golden
Bake for 5 to 8 minutes, or until:
- the cheese melts completely
- the edges turn deep golden brown
- the center looks set (not wet)
Ovens vary—start checking at minute 5.
6) Cool to crisp
Remove the tray from the oven and let the crisps cool on the baking sheet for 5–10 minutes.
They will firm up and become crisp as they cool.
7) Serve and enjoy
Use a thin spatula to lift them off the parchment paper and serve immediately—or store for later.
Tips for the Best Cheese Crisps
- Use freshly shredded cheese if possible. Pre-shredded cheese has anti-caking agents that can affect melting.
- Don’t overcrowd the pan—they spread more than you expect.
- If your crisps look oily, blot gently with paper towels after baking.
- Want extra crunch? Mix cheddar with a little Parmesan.
Serving Ideas
- Serve with ranch, sour cream, guacamole, or salsa
- Add to a charcuterie board for a spicy crunchy bite
- Crumble over salads or creamy soups like tomato soup
Storage
Let them cool completely, then store in an airtight container at room temperature for 1–2 days.
If they soften, re-crisp them in the oven for 2–3 minutes at 350°F (175°C).