This post is sponsored by Rio Luna Organic Peppers, however all opinions listed here are my own.
But most importantly, for me, the Super Bowl will always be an event for delicious, innovative, and filling snacks. Don’t show up to a viewing party if you’re not, quite literally, bringing something to the table! In this case, these baked Keto Cheese Chips with Jalapeño are sure to be a head-turner!
For this recipe, I used a blend of cheddar cheeses, but you can pick your favorite flavor profile. I personally leaned on sharp cheddar a little bit more simply because it provides a richer taste and I felt this was important to balance out the imposing jalapeño taste.
As for the jalapeños, I used Rio Luna Organic Peppers’ Nacho Sliced Jalapeños, which come in the perfect size and shape to crown our cheese chips. I can’t say enough good things about these peppers, as I find myself adding them to just about every food as of late (pickled foods and anything spicy being among the TOP cravings of my pregnancy!). Rio Luna Organic Peppers are certified organic, kosher, and GMO-free.
Furthermore, they are produced by genuine pepper experts who ensure top-notch quality from the DNA in the seed to every step of the sustainable farming process. You’ll find Rio Luna Organic Peppers to be a versatile and delicious addition to your pantry!
I like to serve this cheesy treat with a basic guacamole dip: 2 avocados, one diced tomato, half an onion (diced too), one lemon’s juice, cilantro, and salt and pepper to taste. The creamy guacamole goes perfectly with the cheese chips and helps to alleviate the jalapeños’ heat.
There you have it! Two ingredients, one killer recipe for the Super Bowl. Now we’re ready for kickoff!!
Rio Luna Organic Peppers and Chiles are available for purchase at Whole Foods nationwide, and, if you live in California, you can also visit Ralphs or Safeway!
Make sure you visit RioLunaOrganic.com for even more recipe inspiration and product information or follow them on Facebook and Instagram.
Keto Cheese Chips with Jalapeño
Ingredients
- 1 jar of Rio Luna Organic Peppers Nacho Sliced Jalapeños
- 16 oz of cheddar cheese, preferably in one big piece, to grate later
- Your favorite salsa or guacamole to serve with!
Instructions
- Preheat oven to 375ºF and line baking tray with parchment paper.
- Grate cheddar to obtain medium-sized cheese strands. Add this in cookie-sized clumps to the baking tray. Keep in mind that as the cheese melts and flattens, it will spread out. For this reason, don't put the cheese clumps too close to one another, so as to prevent them from fusing together and making giant cheese chips!
- Add a couple of Rio Luna’s Nacho Sliced Jalapeños on top of the cheese (pat them dry a bit before adding) and bake each tray for 10-12 minutes, or until the cheese chips golden. Be careful not to underbake (or else our cheese won’t acquire a crispy consistency). Likewise, don’t overbake to the point where all the cheese’s moisture is lost and you burn the crisps! Just keep an eye on the process!
- Allow the cheese chips to cool for at least 10 minutes. This will solidify the crisps for good and give them that sturdy, crunchy texture we’re going for. You may or may not pat the extra oil on top if you'd like.
- Serve along with your favorite salsa or guacamole!
Notes
If you liked this Keto Cheese Chips recipe, you might like some of my other fast and easy recipes too. You can check them here.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: We originally published this blog post on January 28, 2020.
Leave a Reply