These 3 Ingredient Cheese Crisps are quick and easy to make and are great for snacking! Eat them by themselves, dip them in guacamole or use them as a taco shell.
These 3 ingredient cheese crips are one of those easy snacks that doesn’t really require an actual recipe, but I’ve been making these a lot lately so I had to share! I enjoy them dipped in salsa and guacamole, but my favorite way is to use them as taco shells. I’m planning to add a taco recipe soon 🙂
These cheese crisps are kid friendly and can be customized to 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 have made these cheese crisps using regular sized corn tortillas and the smaller, street tacos. I love the smaller ones for snacking and the regular sized tortillas are great for tacos. You can use flour tortillas instead of corn, but they may not get as crispy.
- Shredded Cheese – Any kind of cheese will work. I just used a cheese that I would normally put on a taco. I have not tried these crisps using vegan cheese so I can’t say for sure how that would work, but will update the post as soon as I do.
- Taco Seasoning – The taco seasoning is optional, but adds a really nice flavor. You can use a little package of store-bought taco seasoning or a homemade recipe. You could even just use a mixture of paprika, cumin and granulated garlic.
How To Make The Perfect 3 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 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!
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 really best when enjoyed warm, immediately after cooking, but you are more than welcome to make them ahead of time and re-heat in the microwave or a skillet.
- How long will leftovers keep in the refrigerator? If stored in an airtight container, leftover cheese crisps will last 4-5 days. The texture of corn tortillas doesn’t really keep up when refrigerated but you might be able to get some of it back when re-heating them.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you 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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