Easy Classic Cheese Crisp

READY IN: 29mins
Recipe by Lynn in MA

Super crispy and cheesy, these are easy to make as a snack or as a light lunch with a green salad.

Top Review by rosie316

Well, I must say, this was a nice change for me. I made 3 for lunch today for hubby & I. I've been making Cheese Crisps for 30 years and never once thought about "baking" them. I've always made them in a skillet on the stove-top. I've always used the same ingredients that Lynn does (I put the jalepeno's "under" the cheese) and always serve them with Pace Picante Sauce drizzled over the top. YUMMY! I used my own Recipe #513631 to make these. I liked this "baked" method because I can make more than one at a time (as I do with the skillet method). If only making one for myself, I will probably still use the skillet rather than heating up the oven, but this is a great way to make 3 at a time. Thanks for posting. (Made for PAC 2014)

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Line a large baking sheet with foil or parchment. Top with a large wire rack.
  2. Brush each side of each tortilla with a little of the melted butter. Place them on the rack and bake for 20 minutes, flipping halfway through.
  3. Top with the shredded cheese and chopped jalapenos.
  4. Return to oven and turn up to 500 degrees. Continue to bake for 3-4 minutes, until cheese is melted and bubbling (watch so as not to burn).
  5. Cut into wedges and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a