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One of the things I miss most is chips and dip. That salty crunch combined with smooth, creamy onion dip …. drool! After switching to a low carb lifestyle, chips and dip will be something I may have on a rare occasion when I go to an event that has it. Not like before when I would have it weekly, okay, I’ll admit sometimes several times a week and let me just say I didn’t share ….

Then I discovered keto cheese crisps! Oh my! These are actually so easy to make, I’m not sure we even need this recipe, but I’ll give you plenty of tips for flavor combos and for all those out there who can’t do much more than boil water without instructions. These are so easy, they are guy-approved Dan says. He makes these all the time by himself!

These are perfect for game day – you can make them the day before and just whip them out when it’s time. These will definitely cure your craving for crunch!

We like to use shredded cheese to give the chips the lacy appearance you see in my photo. Below the recipe, I will give you lots of suggestions for variations on the basic recipe.

Keto Cheese Crisps

Keto Cheese Crisps

Yield: 12-18 Crisps
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 cup cheddar cheese, shredded
  • Optional Ingredients: Jalapeno, fresh, sliced Bacon crumbles Taco seasoning Chives Garlic powder

Instructions

So you want to know how to make keto cheese crisps?

Place oven rack in the middle of the oven and preheat to 425F. Line a rimmed baking sheet (or two) with parchment paper. Using about 1 TBSP of shredded cheese, make small piles of cheese with plenty of space between each one as they will flatten and spread. You should get 12 – 16 cheese crisps. I use two sheets so we can make two varieties at once. Bake for approximately 8 minutes – you will want to watch them carefully as they go from golden brown to burnt quickly. When they are golden, remove from oven and let cool on the baking sheet for a minute and then transfer to a cooling rack with paper towel to absorb the excess fat from the cheese crisp. Once cool, you can stack in a container for a few days. They never last that long here!

Note: Different varieties of cheese, bake up in differently and each oven is different. Also note that most pre-shredded bagged cheese contains cellulose as an anti-caking agent, which will adversely affect the end results. When you print this recipe out, make notes on your favorite cheese varieties and your oven times.

VARIATIONS: Okay, now here is where you can get creative. There are so many varieties of cheese. We love Habanero cheddar, jalapeño, mozzarella, monterey jack, parmesan, gruyere and the list goes on. Try blending more than one variety. Make them smaller, make them bigger!

Sprinkle with spices or cooked bacon crumbles or even freshly sliced jalapeños prior to baking! There's so many variations you'll never get bored!

You can eat them just as they are or use them for dip – think creamy onion dip, spinach dip, ranch .... I'll just leave you lost in the possibilities! Enjoy!

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 96mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

This Nutrition Panel is provided as a courtesy and we try to be accurate, but feel free to make your own calculations. Research indicates that sugar alcohols do not affect blood glucose levels in many people, but does for some. As we are all bio-individual, the best way to know for certain is to test yourself