Jalapeño Crisps

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!

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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.

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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.

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I added the slices to a large Ziploc along with the garlic powder, onion powder, salt, and olive oil.  I tossed them in the bag until all the pieces were coated evenly.

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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!

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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.

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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!

Jalapeño Crisps

Prep Time: 15 minutes

Cook Time: 21 minutes

Total Time: 36 minutes

Yield: 20-25 crisps

Serving Size: 5-6 crisps

Jalapeño Crisps

Ingredients

  • 5-7 medium jalapeños
  • 2tblsp olive oil
  • 1tsp garlic powder
  • 1tsp onion powder
  • Salt
  • 6oz havarti cheese

Instructions

  1. Pre-heat the oven to 400°F.
  2. Slice the jalapeños into thin, even rings and remove the seeds if you do not want them to be too spicy.
  3. Add the slices to a large Ziploc and add the salt, garlic powder, onion powder, and olive oil; toss until all pieces are evenly coated.
  4. Place them on a foil-lined baking sheet in a single layer and roast for 13-15 minutes, checking after 10 minutes that they don't burn.
  5. Slice the havarti into thin, even pieces.
  6. On a parchment-lined baking sheet, spread pieces of cheese out that are slightly larger than each jalapeño ring.
  7. Add one ring to each piece of cheese.
  8. Return to the oven for 5 minutes, check that they are not burned, and then an additional 2 minutes.
  9. Remove from the oven, blot excess grease with a paper towel.
  10. Bake 1 additional minute until golden brown and crispy.
  11. Let cool 5 minutes before removing from the parchment paper.

Nutrtional Information

Per serving: 247 calories, 2g total carbs, 1g net carbs, 22g fat, 8g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/jalapeno-crisps/

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