Prep Time: 5 minutes
Cooking Time: 15 minutes
Yield: 18-20 crisps
Preheat oven to 400° F. Line 2 large baking sheet trays with parchment paper and lightly spray with cooking oil.
Spoon one tablespoon of Frigo® Shredded Parmesan Cheese into a small mound on the parchment lined baking sheet tray, then top with one tablespoon of Frigo® Shaved Parmesan Cheese. Place 2-3 pickled jalapeño slices on cheese mounds. Finish with a sprinkle of bacon crumbles (if desired), a pinch of taco seasoning, and a generous amount of fresh ground black pepper. Gently pat down each mound so it is flattened slightly.
Bake until crispy and golden brown, about 5-6 minutes.
Remove from oven, let cool and serve with your favorite dip or try my Frigo® Ricotta Cheese Ranch Sauce.
Rad Tip: Once cooled, store them in an airtight container lined with paper towels for days of cheesy enjoyment.