Ultra Low-Point Version
These little cheese crackers are dangerously easy to snack on! 😍 They’re crispy, salty, cheesy, and have just enough jalapeño heat to make you reach for another one. They look and crunch like homemade Cheese-Its, but this lighter version keeps the portion much more WW-friendly.
Prep Time: 5 minutes
Bake Time: 25–30 minutes
Total Time: 35 minutes
Servings: 4
Serving Size: 12 squares
WW Points: 2 Points per 12 Squares
Ingredients
- 4 slices reduced-fat Pepper Jack cheese
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of smoked paprika
- Optional: finely minced jalapeño
Instructions
- Preheat the oven to 250°F (120°C).
- Line a baking sheet with parchment paper.
- Cut each cheese slice into 12 small squares.
- Arrange the squares on the baking sheet, leaving a little space between each one.
- Sprinkle lightly with red pepper flakes, garlic powder, onion powder, and smoked paprika.
- Bake for 25–30 minutes, until the cheese is bubbling, lightly golden, and beginning to crisp.
- Remove from the oven and let them cool completely. This is important—they become much crispier as they cool.
- Store in an airtight container once completely cooled.
For Extra-Crispy Cheese-Its
After 25 minutes, turn off the oven and leave the crackers inside for another 5–10 minutes with the door slightly cracked. They’ll dry out and develop an even better cracker-like crunch.
Nutrition — Per 12 Squares
- Calories: ~65
- Protein: ~6g
- Carbohydrates: ~1g
- Fat: ~4g
- Fiber: 0g
- Sugar: 0g
WW Points: ~2 per 12 squares
Exact Points and nutrition will depend heavily on the brand of reduced-fat Pepper Jack cheese.