Low Carb Jalapeno Cheese Crisps
This could be the easist and tastiest low carb and keto snack that you could make. This is the recipe for Low Carb Jalapeno Cheese Crisps.
Preheat your oven to 375 and prep one or two baking sheets for nonstick. Parchment paper works best.
Place your jalapeno slices on a baking sheet and bake for eight minutes, flipping them over midway (about four minutes into baking).
Remove the baked jalapenos from the oven and place them on a paper towel. Then, place 'clumps' (or mounds) of cheese onto the prepped baking sheets about 1 1/2 inch apart. Then, pat each of these clumps down so that the cheese in each clump is slightly overlapping one another. Place one of the baked jalapeno slices in the center of each of the clumps. Sprinkle any desired seasonings on top of each clump.
Bake the jalapeno cheese clumps until browned and crisp- about 12 minutes. Be sure to allow these to cool before serving.
Tip: Use a tablespoon to to make your 'clumps' of cheese for baking. The tablespoon will give your crisps more of a uniform size from doing this.
Calories: 22kcal | Protein: 2g | Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 7mg | Vitamin A: 55IU | Vitamin C: 1.2mg | Calcium: 68mg | Iron: 0.1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!