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Delicious Pioneer Woman Jalapeño Cheese Crisps Recipe finished recipe

Delicious Pioneer Woman Jalapeño Cheese Crisps Recipe

This Delicious Pioneer Woman Jalapeño Cheese Crisps Recipe turns shredded cheddar, Parmesan, and fresh jalapeño into thin, savory rounds with deeply golden edges and a crisp, lacy texture. The sharp cheese brings plenty of flavor, while jalapeño adds a fresh pepper bite that can be adjusted by remov
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 16 cheese crisps
Ingredients Method Notes

Ingredients
  

  • Jalapeño Cheese Crisps
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/2 cup Parmesan cheese finely grated
  • 1 medium jalapeño about 1 ounce (28 g), sliced into 16 very thin rounds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon freshly ground black pepper

Method
 

Method
  1. Heat the oven: Preheat the oven to 400°F (205°C). Line a large 13 x 18-inch (33 x 46 cm) rimmed baking sheet with parchment paper.
  2. Prepare the jalapeño: Cut the jalapeño crosswise into 16 very thin rounds. For less heat, remove the seeds and pale membrane before slicing. Blot particularly moist slices with a paper towel so excess moisture does not interfere with crisping.
  3. Season the cheese: Combine the 1 cup (113 g) shredded cheddar, ½ cup (45 g) grated Parmesan, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, and ⅛ teaspoon black pepper. Toss until the seasonings are evenly distributed through the cheese.
  4. Shape the crisps: Divide the cheese mixture into 16 small mounds on the prepared baking sheet, using about 1½ tablespoons per mound. Leave about 2 inches between them because the cheese will spread. Gently flatten each mound into a roughly 2-inch round.
  5. Add the jalapeño: Place one jalapeño round in the center of each cheese mound. Press it very lightly into the cheese so it stays in position as the cheese melts.
  6. Bake until deeply golden: Bake for 8 to 10 minutes, watching closely near the end. The cheese should be completely melted and bubbling, with visibly golden to deep-golden edges. If the centers still look pale and very soft, give them another minute while watching carefully to prevent burning.
  7. Let the crisps set: Remove the baking sheet from the oven and leave the crisps undisturbed for about 5 minutes. They will still be somewhat flexible immediately after baking but should firm noticeably as they cool.
  8. Finish cooling: Carefully loosen the crisps with a thin spatula and let them cool for another 5 minutes, or until crisp and firm enough to pick up cleanly. Serve at room temperature or slightly warm.

Notes

Jalapeño cheese crisps have their best texture after they have cooled completely. If making them ahead, let them cool before transferring them to an airtight container. Refrigerate for up to 3 days, placing parchment paper between layers to prevent sticking. Because refrigeration can soften baked cheese crisps, restore some crunch by arranging them on a parchment-lined baking sheet and warming them at 350°F (175°C) for about 3 to 5 minutes. Cool briefly before serving so they can firm again.

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