These vegan baked Jalapeño Poppers use a dairy-free cream cheese filling with garlic, nutritional yeast, spices, and potato chips for an easy appetizer. Make in just 30 minutes. Gluten-free!
½cuppotato chips, crushedcheck label to ensure vegan/gluten-free
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Wearing gloves to protect your hands, slice jalapeños lengthwise. Scoop the seeds and membranes out. Place jalapeño halves in even rows on baking sheet skin side down.
In a medium bowl, combine vegan cream cheese, lemon juice, garlic, nutritional yeast, cayenne pepper, and salt and pepper. Stir until all ingredients are incorporated.
Fill jalapeños with cream cheese mixture and sprinkle crushed potato chips on top. Bake for 10-13 minutes, careful not to burn chips on top. Serve immediately.
Notes
Wear gloves while you slice and scoop out the seeds and membranes. This will help avoid getting any heat from the jalapeño in your eyes and keep your fingers clean.
Crushed potato chips are a great alternative to breadcrumbs for various dishes. Use jalapeño or spicy chips to top your peppers for an even better kick! Just be sure to check labels to ensure chips are gluten-free and/or vegan-safe.