What could be better than a snack made with only two ingredients, almost no hands-on time, and a flavour far superior to anything store-bought? Nothing — and that’s exactly why these 2 Ingredient Jalapeño Popper Crisps are a winner.
How do they taste? My kids called them “like the best, cheesiest Cheez-Its ever, on steroids.” That’s a fair description: they’re intensely cheesy, incredibly crisp, and crunchy without falling apart when you dip them. These jalapeño cheese crisps are delightfully bold in flavour — simple, addictive, and perfect for snacking or serving with soups and salads.
They require just two ingredients and minimal effort, but deliver big on taste. These homemade crackers are ideal alongside chili, stew, soup, or salad, and they make a great low-carb, high-protein snack topped with deli ham or turkey.
Cook’s Notes
- Choose extra-sharp cheddar for maximum cheese flavour; a milder cheddar will still work if you prefer a gentler taste.
- Grate the cheese yourself. Pre-shredded cheese contains anti-caking agents that can prevent the crisps from melting and binding properly.
- Cracker size is flexible. Use about 1 tablespoon of grated cheese for small crisps, 2 tablespoons for medium, and 3 tablespoons for large. Adjust baking time and watch for a uniform deep golden brown to know when they’re done.
- Jalapeño coverage depends on size: one thin slice per small crisp, one to two slices for medium or large. Don’t overload the crisps — peppers release moisture as they bake.
Look how easy these 2 Ingredient Jalapeño Popper Crisps are to make!
2 Ingredient Jalapeño Popper Crisps
Rebecca Lindamood
Ingredients
- 8 Ounces Cheddar cheese Grated
- 1 Jalapeño pepper Thinly sliced
Instructions
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Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper or a silicone mat.
For small crisps, place the grated cheese into 1 tablespoon mounds, leaving about 3 inches between mounds; top each mound with one thin slice of jalapeño.
For medium crisps, make 2 tablespoon mounds and top with one to two thin jalapeño slices. For large crisps, use 3 tablespoon mounds and top with one to two slices.
Bake 8 to 15 minutes, until the cheese melts, bubbles, and turns a deep golden brown. You’ll see bubbling oil around the edges and the crisp will be set but slightly pliable. Remove from the oven and rest 3 minutes, then transfer to a paper towel–lined plate to cool and crisp fully.
Store leftovers in an airtight container at room temperature; re-crisp in a 375°F oven for a few minutes if they soften.
Video
Nutrition
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use if precise values are needed.
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Do you love these Jalapeno Cheese Crackers? Try these Jalapeño-cheddar ideas!
- Jalapeño Cheddar Bread
- Cheesy Jalapeño Potato Poppers
- Jalapeño Cheddar Turkey Burgers
- Quick Jalapeño Cheddar Rolls
- Jalapeño Cheddar Mashed Potatoes
- Jalapeño Cheddar Bagels
- Cheddar Jalapeño Skillet Cornbread
