1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Slice one large fresh jalapeño into thin circular slices. Remove the seeds if you prefer less heat. Use gloves for handling to avoid skin irritation.
3. Create mounds of shredded sharp cheddar cheese on the prepared baking sheet, about 2 tablespoons per mound, spaced at least 1 inch apart to allow for spreading. Press each mound gently to ensure even thickness.
4. Place a slice of jalapeño in the center of each cheese mound, positioning it properly to avoid burning and ensuring balanced flavor.
5. Transfer the baking sheet to the preheated oven and bake for 10 to 12 minutes until the cheese melts and turns golden-brown. Watch closely for the edges to crisp perfectly.
6. Remove the cheese crisps from the oven and let them cool on the baking sheet for 1 to 2 minutes. This allows them to firm up, making them easier to handle.
7. Serve the cooled cheese crisps immediately, or pair them with dips like guacamole or sour cream for an extra delicious snack.
8. For storage, place cooled crisps in an airtight container. They can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
9. Reheat in a preheated oven at 350°F for 3–5 minutes or in the microwave for 30 seconds to 1 minute, maintaining their crisp texture.
10. Customize as desired by experimenting with different cheeses, spicing with red pepper flakes, or adding toppings like bacon bits, herbs, or sun-dried tomatoes.