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Table of Contents
Watch Me Make It
If you’re anything like me, you’re always hunting for that perfect crispy bite—something packed with flavor, low on carbs doesn’t hurt, and big on taste. These jalapeno parmesan cheese crisps hit all the right notes. They’re crunchy, spicy, and ridiculously easy to make.
You only need a handful of ingredients to make these parmesan cheese crisps, and you’re minutes away from one of my favorite snacks. These parmesan cheese crisps are everything I want in a keto snack: savory, bold, and with a spicy kick from the jalapeno slice right on top. Whether you’re following a keto diet or just craving some crispy cheese crackers, you’ll love this recipe.
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Why You’ll Love This Recipe
You only need a few ingredients—literally only ingredients you probably already have. They’re naturally low carb and perfect for a keto snack or appetizer. And best of all? They pack a crispy, spicy punch that’ll keep you coming back for more. You can user pre-grated parmesan also to make these parmesan cheese crisps nice and easy
Ingredients / Tools You’ll Need
For this parmesan cheese crisps recipe, you’ll need one jalapeno sliced into thin slices or discs, two tablespoons of shredded Parmesan cheese, two tablespoons of shredded cheddar cheese, and one tablespoon of cooked bacon that’s been chopped up nice and crispy.
You’ll also want a flat-top griddle, frying pan, or bake these in an oven on a baking sheet; even a silicone mat will be perfect—any will work fine depending on your setup. If you’re going the oven route, grab some parchment paper, and make sure you’ve got an airtight container ready for storing the finished product.
Instructions
Start by slicing your jalapeno into thin slices—you want each jalapeno slice to sit nicely on top of your cheese crisps. Once everything’s prepped and ready, fire up your griddle or frying pan to medium heat. Place the jalapeno slices directly on the hot surface and let them soften for about 3 minutes per side. This gives them a nice mellow heat and makes them easier to bite through later.
Once the jalapenos are softened, it’s time to build the base. Sprinkle a small mound of Parmesan cheese directly onto the hot surface and let it melt for about 30 seconds. Then pile on the shredded cheddar, the chopped crispy bacon, and finish with one slice of jalapeno right on top. Let everything cook for another 1–2 minutes until the cheese chips start to form golden, crispy edges.
Pull them off the heat and let them rest for about 5 minutes. This is the secret sauce—those few minutes of cooling time make a huge difference in helping the Parmesan cheese crisps set up and get that irresistible crunch.
Serving Suggestions
I love serving these jalapeno cheese crisps as a snack or part of a bigger platter for game day or backyard hangs. They’re awesome on their own, but if you’re into dipping like I am, try ranch, sour cream, or a chipotle mayo for a little extra heat and creaminess.
These are amazing as an accompaniment to caesar salads or use them as crispy cheese crackers to add some texture to soups or even chili. Try it with tomato soup! You’ll thank me for sure.
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Recipe Notes & Pro Tips
The secret to getting the best flavor and crunch? Start with good quality cheese—especially the Parmesan cheese. Pre-shredded cheese can work in a pinch, but I highly recommend shredding it yourself for that melty texture and better crisp. Another big tip: don’t crowd the pan. Give each mound of cheese room to spread and crisp up without running into the others.
Let them cool fully before moving or stacking them. Trust me—this is the key to a perfect batch of parmesan crisps. Once they’re cool, store them in an airtight container, and they’ll stay crunchy for days—though I bet they won’t last that long. They’re that good.
Variations
If you’re a fan of spicy food, you can crank up the heat of these parmesan cheese crisps with a pinch of crushed red pepper flakes, or cayenne pepper added to the cheese mixture before cooking. You could also swap the cheddar for pepper jack if you want a little extra heat and flavor. Garlic powder or smoked paprika also adds a nice depth if you want to mix things up a bit. These are also delicious with a small spoon of of everything bagel seasoning on them.
Another great variation is using these keto chips as a base for mini appetizers. Stack them with a cherry tomato slice, a little fresh basil, or even prosciutto for a fun twist. Whether you eat them solo or dress them up, they make one heck of a low carb snack. Sprinkle on some romano cheese also for a flavorful low-carb snack.
These jalapeno parmesan cheese crisps are seriously addictive. They’re everything I love about snack time—quick, easy, full of flavor, and totally guilt-free. If you’re living the keto lifestyle or just want a crunchy treat without the carbs, you need these in your life.
I make these all the time now—they’re my go-to when I want something salty and satisfying. These parmesan cheese crisps become my favorite low carb snack, and I know they’ll be yours too. Make a batch today and see why I can’t stop munching on them.
Store leftovers in the fridge in an air tight container.
Other Recipes You’ll Love
- Spicy Candied Bacon Crackers with Jalapeños
- Chocolate Bacon Crack – Candy Covered Crackers Recipe
- Smoked Bacon Wrapped Crackers with Pickles (Viral Recipe!)
- Coca-Cola Candied Bacon – The Best Pork Candy Ever
- Bacon Jam Smoked Cream Cheese Super Easy Appetizer
Ingredients
- 1 Jalapeno Sliced into discs
- 2 TBSP Parmesan Cheese shredded
- 2 TBSP Cheddar Cheese shredded
- 1 TBSP Bacon cooked crispy and chopped
Instructions
- Preheat your griddle or frying pan to medium heat
- Place the jalapeños on the hot cooking surface to soften for about 3 minutes per side to soften
- Once done, parmesan on cooking surface for about 30 seconds to melt, followed by shredded cheddar, bacon, then jalapeno slice on top
- Leave until everything is melted and parmesan begins to crisp, about 1-2 minutes
- Remove from heat, and let sit 5 minutes to crisp. Serve by itself, or with a dipping sauce.
