Crispy Keto Cheese Chips Recipes

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

CRISPY KETO CHEESE CHIPS

Steps:

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
• Divide the shredded cheese into six fairly equal mounds on the prepared baking sheet, spacing them 2 inches apart. Gently flatten them with your hands.
• Evenly sprinkle the cheese mounds with garlic powder, oregano, and red pepper flakes.
• Bake until the edges are browned, around 15 minutes.
• Remove the pan from the oven. Let the chips cool and crisp up, still on the cookie sheet, for about 5 minutes before serving.

KETO CHEDDAR TACO CRISPS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl.
• Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it's ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
• Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.)
• Store at room temperature in an airtight container for up to 2 days.