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Nacho Jalapeño Cheese Crisps
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 12 chips
Author: Rachel Katzman
Ingredients
  • 1 cup Cheddar Cheese, shredded
  • 1 Jalapeno pepper, thinly sliced (or any type of pepper to the heat level of your liking) You can use pickled jalapenos, but it'll make the "chips" a bit soggy, so you may have to bake them for a bit longer to crisp up
  • 1 Green Onion, sliced thin
  • 1/4 tsp Garlic powder
  • 1/4 tsp Cumin
  • 1/4 tsp Trader Joe's onion salt Optional, but I like the extra onion flavor!
  • 1 bunch Cilantro, chopped
Instructions
  1. Pre-heat oven to 375F.

  2. Spray a non-stick muffin tin with cooking spray (I like to use avocado oil spray for a mild flavor)

  3. Mix the cheese, green onion, garlic powder, cumin, and onion salt (if using) in a large bowl.

  4. Measure about 1-2 tbsp. of the cheese mixture and place in each muffin cavity. You don't want to overflow it, just really cover the bottom. The trick to making thin, crispy chips is to just cover the bottom of each muffin tin with a thin layer of cheese, otherwise it won't crisp up, it'll just be a blob.  You can, however, use the cheese to place up the sides of the muffin pan to create a "nacho chip cup" that you can fill with toppings, so feel free to experiment with that. 

  5. Take a thinly sliced piece of jalapeno (or whatever pepper you want to use, Serrano would be good too, and remove the seeds and ribs for less heat), and place on the top of the cheese.  Depending on the size of your muffin tin, you may have to make this in double batches.  My toaster is my dairy "oven" so I can only make 6 at a time.

  6. Bake for 10-12 minutes or until bubbling and crispy golden brown, but not burnt.

  7. Let the chips cool for about 10-15 minutes until you can easily "pop" them out of the muffin tin and they're nice and crispy!

  8. Serve on a platter sprinkled with chopped cilantro and enjoy with salsa, sour cream, guacamole, OR make a big pile of nachos using these as the chips!!