Air Fryer Jalapeño Popper Crisps
Description
Crunchy, cheesy, low-carb crisps made with parmesan, cheddar, fresh jalapeño, and crispy bacon — cooked in the air fryer in minutes.
Ingredients
- 4 slices bacon, cooked, cooled, and diced
- 1 cup parmesan cheese, shredded
- ½ cup cheddar cheese, shredded
- 1 jalapeño, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Line your air fryer basket with parchment paper.
- For each crisp, sprinkle about 1 tablespoon of parmesan onto the parchment, then top with about ½ tablespoon of cheddar.
- Add diced jalapeño and bacon, then season with salt and pepper. Leave space between each crisp.
- Air fry at 350°F (175°C) for 5 to 8 minutes, until golden and bubbly.
- Cool for a minute before removing from the parchment.
Equipment
- Cooking Spray
- Parchment Paper
Notes
- Parchment is a must. Line the basket or tray — melted cheese sticks to bare metal and tears when you lift it.
- Shred your own cheese. Pre-shredded cheese has anti-caking starch that keeps it from crisping cleanly.
- Give them space. Leave room between each crisp so the edges go lacy instead of fusing together.
- Cool before lifting. They're floppy hot and crisp up as they cool — wait about a minute.
- Control the heat. Remove the jalapeño seeds and membranes for a milder crisp.
- Air fryers vary. Start checking at 5 minutes and pull them the moment they're golden; the cheese over-browns fast.
- Storage: Refrigerate in an airtight container with parchment for up to 3 days, or freeze flat for up to 1 month. Re-crisp 1 minute in the air fryer.
Nutrition
Serving: 1ServingCalories: 62kcalCarbohydrates: 0.4gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 11mgSodium: 232mgPotassium: 22mgFiber: 0.03gSugar: 0.1gVitamin A: 96IUVitamin C: 1mgCalcium: 100mgIron: 0.1mg