Are you running low on easy, low-carb snack ideas? You only need two ingredients to make these tasty keto cheese chips. They are an excellent source of calcium, rich in protein, and kids love them! Follow my recipe below, and you’ll be able to throw these together in under 10 minutes. Who doesn’t love cheese? (Seriously, if you live with others, they will eat them all on you!)
Last year I featured a low-carb herbed cheese cracker recipe to serve with swirled black bean and pumpkin soup. The cracker recipe was adapted from the Fat Head pizza dough recipe. It was basically a mix of shredded cheese, cream cheese, and almond flour.
As much as I enjoy the herbed cheese crackers, they are a bit of work and fairly high in calories. So when I heard you could make crisps with shredded cheese only, I knew I had to experiment.
Let me tell you upfront: you should think of these as a chip or a crisp rather than a cracker. They are very thin with crisp edges. Not that that is a bad thing.
These keto cheese chips are great on their own or enjoy them with some salsa or black bean dip. You might find you like them best without accompaniments, depending on your passion for cheese.
I’m using a combination of cheddar and Parmesan in this recipe. The Parmesan adds a bit of saltiness to your chips so no additional seasoning is needed. You are, of course, welcome to experiment and add herbs or whatever spices sound good to you.
If you aren’t a lover of cheddar, you could try the recipe with a different cheese. (I recommend doing an experimental batch with just 1-2 chips in case things don’t work out as planned.)
What you need to know to make the best keto cheese chips
No one wants to deal with extra dishes and wasted food. Luckily, there are a few simple things you can do to help you have success in making cheese crisps. Follow my advice so you don’t end up with a burnt-on mess on your pans!
First and most important, use parchment paper on your cookie sheet. I used an unbleached brown parchment paper, but using the white parchment paper available in most grocery stores is fine too. Unlike waxed paper, parchment paper is safe to go in your oven. Don’t skip it!
The parchment paper prevents the cheese from sticking or burning to your cookie sheet. The chips will peel easily off the sheet when they cool.
Second, use a low-fat cheddar cheese here, even if you usually buy full-fat cheese. Low-fat cheese results in a chip that is less greasy compared to using full-fat cheese. As much as I love full-fat dairy, it’s not the best choice for this one.
Third, space the cheese heaps evenly out on your cookie sheet. If you put them too closely together, they will melt into a big blob instead of neat chips. I was able to fit the entire batch on a 14” by 17” cookie sheet.
Finally, let them cool for 5-10 minutes before moving them from the baking sheet. When they come out of the oven, they are going to be bubbling and sizzling a bit. (Watch the video in the recipe below!)
Giving them a little time to cool will help prevent burnt fingers and allows the chips to firm up. After the cooling time though, you’d better make sure to grab a few. I think you’ll find that they disappear fast!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Keto Cheese Chips (Only 2 Ingredients!)
- 4 oz low-fat sharp cheddar, finely grated
- 4 t grated Parmesan cheese
- Preheat the oven to 400°F. Line a dark cookie sheet (14" x 17" will fit the entire recipe) with parchment paper.
- Divide the cheddar cheese into 16 small heaps on the cookie sheet. Make sure the heaps are evenly spaced on the sheet.
- Sprinkle each heap with ¼ teaspoon of the Parmesan.
- Put the cookie sheet in the oven and bake of 7-8 minutes. They will not turn brown, except a little on the edges.
- After baking, remove the cookie sheet from the oven and let the chips cool for 5-10 minutes. They should be firm and peel off the parchment paper easily once they have cooled. Bon appetit!
This is a level 1 recipe (may help support fat loss). The serving size here is only ¼ of the recipe (4 chips). However, I think you’ll find these protein-packed chips far more satisfying than your typical potato chip. Additionally, there won’t be leftovers hanging around if you have cheese-loving family members in your household. Over here at least, these chips disappeared shortly after cooling off. If you know you have a propensity to overeat cheese, this might not be the best snack option for you. One factor that can stall weight loss in those following ketogenic or low-carb diets is the overconsumption of cheese and nuts. These foods pack a lot of calories into a small volume. Even if you are not explicitly counting calories, you still need to maintain a calorie deficit to lose weight. It can be useful to be aware of which items are more energy-dense if you have a weight loss goal, regardless of your dietary approach.
Whether you are following a low-carb approach or just a cheese lover, I think you’ll love these keto cheese chips! Please leave a rating below if you try them. A five-star rating makes me so happy because it means you found them incredibly delicious!
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