These Three-Ingredient Cheese Crisps are quick, easy to make, and great for snacking. Eat them as is, dip them in guacamole, or use them as taco shells.
These three-ingredient cheese crips are one of those easy snacks that don’t require an actual recipe, but I’ve been making these a lot lately, so I had to share them. I enjoy them dipped in salsa and guacamole, but I absolutely love using them as taco shells. I’m planning to add a taco recipe soon 🙂
These cheese crisps are kid-friendly and can be customized with whatever kind of cheese you like. They can be enjoyed as a snack, appetizer, or full meal with a few added sides.
Cheese Crisp Recipe Ingredients
- Corn Tortillas – I’ve made these cheese crisps using regular-sized corn tortillas and smaller street tacos. I love the smaller ones for snacking, and regular-sized for tacos. You can use flour tortillas instead of corn, but they may not get as crispy.
- Shredded Cheese – Any kind of cheese works. I used a cheese I’d normally put on a taco. I haven’t tried these crisps using vegan cheese, so I can’t say for sure how well it works, but I’ll update the post as soon as I do.
- Taco Seasoning – The taco seasoning is optional but adds a nice flavor. You can use a little package of store-bought taco seasoning, a homemade recipe, or a mixture of paprika, cumin, and granulated garlic.
How To Make The Perfect Three-Ingredient Cheese Crisp
I’ve tried this recipe two different ways, and this is my favorite way to make these easy cheese crisps:
- Start by heating a large skillet over medium heat. You want to let it warm up for a minute or two so that the tortillas cook quickly. Spray your skillet with cooking spray and place your tortillas down. I used a large skillet and the mini street tacos, so I was able to make three at a time.
- Cook the tortilla until softened, but it doesn’t need to be super browned. Use a spatula to flip the tortillas over, and then sprinkle each with a pinch of taco seasoning and a small handful of shredded cheese. You can let this sit for about 30 seconds to 1 minute so the cheese starts to melt just a bit to make flipping easier.
- Carefully flip the tortillas over so that the cheese side is face down on the pan. Let cook until the cheese is as brown and crispy as you desire. I like to transfer mine directly to a wire rack so the bottom doesn’t get soggy, but they can also go right onto a plate.
- Enjoy these cheese crips dipped in guacamole or salsa, snack on them by themselves, or fill them with taco fillings!
Easy Cheese Crisp Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes, just make sure that your tortillas are gluten-free.
- Can these cheese crisps be made using vegan cheese? I haven’t tried it myself yet, but most vegan cheeses melt pretty similarly to regular cheese, so I think it would work great!
- What kind of cheese should be used? You can use whatever cheese you like; I picked a cheese that I would normally put on a taco.
- Can these be made ahead of time? They are best enjoyed warm, immediately after cooking, but you’re welcome to make them ahead of time and reheat them in the microwave or a skillet.
- How long do leftovers stay fresh in the refrigerator? Leftover cheese crisps will last 4-5 days if stored in an airtight container. The texture of corn tortillas doesn’t really keep up when refrigerated, but you might be able to get some of it back when reheating them.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
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3 Ingredient Cheese Crisps
- Total Time: 10 minutes
- Yield: 2-10
- Diet: Vegetarian
Description
These 3 Ingredient Cheese Crisps are easy to make and great for snacking! Dip into guacamole or use as a taco shell!
Ingredients
- Corn tortillas, regular sized or mini street tacos
- Shredded cheese, any kind you like
- Taco seasoning, store-bought or homemade
Instructions
- Start by heating a large skillet over medium heat. You want to let it warm up for a minute or two so that the tortillas cook pretty quickly. Spray your skillet with cooking spray and place your tortillas down. I used a large skillet and the mini street tacos so I was able to make three at a time.
- Cook tortilla until softened, but it doesn’t need to be super browned. Use a spatula to flip tortillas over and then sprinkle each tortilla with a pinch of taco seasoning and a small handful of the shredded cheese. You can let this sit for about 30 seconds – 1 minute so the cheese starts to melt just a little bit, to make flipping easier.
- Carefully flip the tortillas over so that the cheese side is now face down on the pan. Let cook until the cheese is as brown and crispy as you desire. I like to transfer mine directly to a wire rack so the bottom doesn’t get soggy, but they can also go right onto a plate.
- These cheese crips can be enjoyed by dipping them into guacamole or salsa, you can snack on them by themselves, or fill them with taco fillings!
Notes
You can make as few or as many of these as you like. I didn’t include specific ingredients because it’s very easy to eyeball and add as much taco seasoning or cheese as you like.
Using a regular sized corn tortilla, I used a small pinch of teaspoon taco seasoning and 2 tablespoons shredded cheese.
- Prep Time: 3 mins
- Cook Time: 7 mins
- Category: Snack, Vegetarian
- Method: Stovetop
- Cuisine: Mexican Inspired
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