I’ve always been a savory carb kind of girl – bread, potatoes, and pasta – so some days when eating low carb I just miss the crunch of a potato chip. I’ve seen the parmesan cheese chip recipes floating around Pinterest for some time without ever trying them, but they inspired me to create a similar recipe using havarti cheese and jalapeños. Fair warning: these are definitely spicy, so feel free to omit the jalapeño slices or use only half of a slice per chip. I am thrilled that there are so many creative ways to eat low carb without forfeiting certain textures or foods you already love, and so I hope you enjoy these crisps as much as I do!
I started by gathering my ingredients and pre-heating the oven to 400°F. This recipe calls for 5 peppers, but I used 6 or 7 because the ends tend to yield smaller slices, and I wanted them to be pretty uniform.
Next I sliced the jalapeños into relatively thin, even slices. You don’t want these to be too thick or they won’t roast properly. Too thin and they’ll burn. I left some seeds in the rounds but removed the majority. I recommend removing all of them if you do not want the crisps to be too spicy.
I spread the slices out evenly on a foil-lined baking sheet and roasted them for 13 minutes. I did check them after 10 minutes and, depending on how thick you slice them, they may need 15 minutes total. If you are a real glutton for punishment, these slices come out super crispy and would make a great snack on their own!
While the jalapeños were roasting, I sliced the havarti cheese. Ideally these should be pretty thin slices, but mine came out a little thick. I should have looked in the deli section for sliced havarti as I think it would have been easier than using a brick of cheese – you could also use provolone in place of this.
I lined another baking sheet with parchment paper – do NOT use foil or the cheese will stick. When the jalapeños were done, I placed one ring on a piece of cheese. The cheese should only be slightly larger than the rings as it will spread when baking, so don’t over-crowd your pan. I put them back in the oven for 5 minutes, then an additional 2 minutes. I took them out, blotted the excess grease with a paper towel and put them back in the oven for 1 more minute. These are easy to burn so be sure to check them after 5 minutes – you want them golden brown and crispy. I let them cool for about 5 minutes before gently prying them away from the parchment paper with a knife. When cooled, they are light and crispy and perfect for dipping! I think it would be great with sour cream, salsa or ranch dressing. If you like making bbq chicken salads, this would be an awesome crouton or tortilla strips replacement, too!