JALAPEÑO CHEESE CRISPS
- 2 cups shredded sharp Cheddar cheese
- ½ cup shredded Parmesan cheese
- 2 – 3 Jalapeños, thinly sliced into rounds
- ¼ teaspoon garlic powder, optional
- freshly cracked black pepper, to taste
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine the cheddar cheese, Parmesan cheese, garlic powder (if using), and black pepper. Mix well.
Drop spoonsful of the cheese mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten slightly to form small circles.
Place 1 – 2 slices of jalapeño on top of each cheese mound, pressing gently so they adhere.
Bake for 8 – 10 minutes, or until the cheese is bubbly and the edges turn golden brown. Keep an eye on them to avoid overbaking.
Remove the baking sheet from the oven and allow the crisps to cool on the pan for 5 minutes. They will harden as they cool.
Carefully transfer them to a wire rack or plate to cool completely.
Tips for Success:
For a milder heat, remove the seeds from the jalapeños.
Use pre-shredded cheese for convenience, but freshly grated cheese melts better and creates a crispier texture.
Note:
Jan Salti Viljoen – Additionally, I served it with Rauchfleisch, delicious.
Recipe tested and photo: Jan Salti Viljoen
