Crispy Cheddar Crisps

Low Carb / Keto / Gluten Free

My favorite snack before completely getting rid of wheat (gluten) was Cheez-Its. I could literally eat a box of them in one sitting. I loved the cheesy flavor, the crunchiness, and even the way they built up in your teeth (ok, that was gross).

Now, when I buck heads with my Cheez-It craving, I almost always make these Crispy Cheddar Crisps. They are completely satisfying and don't do a thing to wreck my diet! In fact, I may even like them better because just a few will fill me up!

These chips are EXTREMELY versatile! They could be used to scoop up your favorite dips and salsas, mock "tortilla" shells for tacos, croutons for salad and even make a great garnish for dishes.

I hope you guys enjoy these as much as I do! Remember to experiment with my recipes and maybe try different cheeses. You don't have to use just Cheddar! Romano and Parmesan make really tasty chips as well. Some cheesed won't work too well, such as Mozzarella. You want to definitely use a firmer cheese!

Macro/Nutrition: For 4 crisps, these come out to roughly 110 calories, 0 net carbs, 9 grams of fat, 0 grams of fiber and 7 grams of protein per serving!

Crispy Cheddar Crisps

Crispy Cheddar Crisps


  • 4 tablespoons Cheddar cheese, shredded


  1. Preheat oven to 375
  2. On a cookie sheet lined with parchment paper, drop a tablespoon of shredded cheddar cheese into four separate piles. Make sure they have at least 2 inches space between them.
  3. Bake in oven for roughly 10-15 minutes. You want to to look for a golden brown color around the edges.
  4. Pull out of oven and let cool for 10-15 minutes.
  5. Loosen from cookie sheet with a knife (if they’re sticking) and ENJOY!

What's your favorite type of cheese? Comment below!

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  1. Jen on February 24, 2018 at 11:54 pm

    In what world can you bake these for 10 minutes? I did them for 10 minutes and they’re totally burnt and inedible. Is it the difference between tin foil and parchment paper? Set off my smoke detectors and everything. 😱

    • Dominic on March 3, 2018 at 2:07 pm

      Yes, foil will not work. Also make sure you’re using parchment paper and not wax paper.

  2. Avery on November 18, 2017 at 2:31 am

    Line the sheet with parchment to remove the need for a butter knife. It’s an old trick I used for cookies before the keto life. Works like a charm for this as well.

    • Avery on November 18, 2017 at 2:38 am

      Apparently I read poorly. I reiterated an already stated thing 😧

  3. Loyce on October 24, 2017 at 3:48 pm

    How do you keep them crisp? My got softened by the next day…..

    • Dominic on November 3, 2017 at 2:20 pm

      I would advise using an even harder cheese like Parmesan. That should help with keeping them more solid in storage.

  4. Sandra White on July 10, 2017 at 7:06 pm

    I put a few real bacon bits on the cheddar cheese before baking. Very good!!

  5. Landi on June 30, 2017 at 6:35 pm

    Im going to try this…I just stayed 4 days ago and didn’t realize ask my fav things in life are packed in carbs!! This might just save my life lol

  6. Jaime on June 15, 2016 at 4:49 pm

    I don’t have any bar cheese at the moment, only pre-shredded in the bag. Has anyone made these with pre-shredded cheese? I’m curious if they turn out the same since pre-shredded cheese has other ingredients besides just cheese.

  7. elizabeth on May 25, 2016 at 3:01 am

    I want to make these! Maybe for our next family dinner or party, instead of my dad buying “veggie chips” for me, I can get him to make these with me

    • Dominic on June 2, 2016 at 9:47 pm

      You totally should! They’re so simple.

  8. yvonne on March 27, 2015 at 10:46 pm

    I add a few handfuls of extra mature grated cheddar to a dry frying pan, just leave it there until its crisp flip over until the other side is crispy then break it up and put it in the bowl, I would have swore I was eating crisps (potato chips) put n a pan that bacons been cooked in for an extra flavour kick.

    • Maggie on February 18, 2016 at 5:21 pm

      what temperature?

  9. Drea on February 4, 2015 at 2:44 am

    These were great!! Thanks

  10. Tara on January 8, 2015 at 10:23 pm

    Omg! Making these tonight!! I think I may add a little cayenne!!!

  11. Anita on November 13, 2014 at 1:28 pm

    Are they just as good if you use preshredded cheese or is it better to shred it yourself?

  12. Ruthie on October 26, 2014 at 12:23 am

    Anything that ends is cheese is my favorite cheese

  13. Sara P on October 21, 2014 at 5:43 pm

    These are so easy and delicious! Thanks for sharing. (And I think you meant “butt heads” not “buck heads”.) 🙂

  14. Kia on September 28, 2014 at 10:04 pm

    Tried these for the first time last night and they are FANTASTIC! I absolutely love cheez its…normally polish off a family size box within a weekend but these little goodies are a fantastic substitution. Maybe better? I made 2 batches, one with Sharp Cheddar and the other with Colby. Both were great! I can’t wait to experiment with some of the suggestions that you all made.

    • BERNICE on October 11, 2014 at 5:14 am

      OMG I bought some parm chips at the store for 4.99 and got about 15!!! I cannot wait to try these YUMMIES

      • Dominic on October 11, 2014 at 8:45 pm

        You’ll save so much money by making your own!


    • Lori Newton on January 22, 2015 at 8:03 pm

      tried to do this with Provolone. I think it’s too soft a cheese. They just wouldn’t quite crisp up and in the micro they were tough/chewy. So now we know ! 🙂

  15. Lois Carl on August 24, 2014 at 11:06 pm

    They really sound yummy. Can they be made with 2% cheese?

    • Dominic on August 25, 2014 at 4:53 pm


      They can be, but full-fat hard cheese work best!


  16. Annette on August 24, 2014 at 2:37 pm

    I use my muffin top pan! 12 perfectly round chips at a time. 10 mins in the oven.
    Love them!

  17. Lorna Doone on August 24, 2014 at 1:00 pm

    I line a cookie sheet with parchment paper and put a layer of cheese over the entire thing. Bake at 350 degrees for 8 minutes, then remove from the oven. Let cool completely and cut to your desired size and shape using a pizza cutter. Then when I’m ready to eat, I just pop a couple in the microwave (on parchment paper again) for 30 seconds. They come out so airy and crispy, they are PERFECT! Great for dipping, or just for crunching like chips or popcorn. Try it!

  18. Denise on August 24, 2014 at 11:45 am

    Can you use foil instead of parchment?

  19. Patti Owens on August 21, 2014 at 2:49 pm

    It’s true that the harder the cheese, the better these will turn out. I finely grate asiago and parmesan together, throw in either rosemary or cayenne and put teaspoon’s worth into my mini silicone muffin “tin.” The result is a uniform crisp the perfect size for snacking, throwing on top of a salad or floating in a bowl of yummy tomato or butternut squash soup. I can’t wait to try cheddar! Thank you for posting!

  20. White Chicken Chili Night | A Plate of Kate on August 20, 2014 at 10:01 pm

    […] cheese I made cheddar cheese crackers! I also found these in pinterest and the recipe can be found here. The recipe is from! They are super easy to make and so […]

  21. Debi on August 12, 2014 at 1:56 am

    Wow…these decadent little bites are soooo good! I tried the oven method for the first batch and then the microwave for the second (which turned out much better IMO, not to mention faster). Yum! Way better than any cheese crackers I’ve ever purchased in a box. They should come with a warning though…highly addictive! o_0

  22. Peggy on August 9, 2014 at 2:45 am

    These little things were delicious. I could have eaten them all! My daughter made them for the first time tonight and there were none left!

  23. Lori on July 10, 2014 at 12:33 am

    Can you freeze them ? How long can they hang out the kitchen ?

    • Dominic on July 10, 2014 at 2:32 am


      Not sure, they never last long enough to try and they’re so simple to make.


  24. Ann on May 4, 2014 at 4:40 pm

    Stacey yes there is not even supposed to be sugar in authentic salsa. Everything conventionally made gets sweetened up probably because they are using less than good quality tomatoes. But most of these conventional salsas are very ketchup-ey rather than salsa-ey lol!

  25. Ann on May 4, 2014 at 4:37 pm

    I found these in the supermarket but they were very expensive for less than 10 of them. However they are so easy to make. I like the picture of yours because they are thinner than the supermarket one I bought. But you really do get filled up on just a couple compared to regular crackers!

  26. Stacey on April 2, 2014 at 2:55 am

    I like to use cheese strings. I cut them into 4 pieces and bake. So good with Salsa (I found a great one that actually refrains from adding sugar 🙂

  27. susan on March 29, 2014 at 1:13 pm

    I love these prepared in the oven by using sliced cheese they always come out uniform and you can make several at a time.

    For taco shells I just fold them over something while they are fresh out of the oven and still somewhat soft and let them harden up.

    • Dominic on March 29, 2014 at 3:32 pm

      Great idea! That would definitely replace the taco shells!


  28. Lin on January 28, 2014 at 2:22 am

    I am in the process of making these as we speak. I had the Mexican blend cheese and I added 1/2 tsp parmesan cheese to them. They are ready to go into the oven. Can’t wait! I’m ready to eat something I shouldn’t, so this will get rid of my munchies. 😀

  29. Mindy on December 30, 2013 at 12:08 pm

    I do the same thing but use Monteray Jack cheese cut 1/4″ thin and sprinkled with garlic powder and cayenne pepper. I found the recipe here Thanks for sharing!

  30. Amber on November 28, 2013 at 8:38 pm

    How would you shape these into taco tortilla shape to hold taco fixings?

  31. Jen on November 25, 2013 at 3:07 pm

    I make these on the stove top in a cast iron pan. Same idea, but a little faster than the oven and you can make more than one at a time.

  32. Jesse on October 1, 2013 at 6:31 pm

    I make these in the microwave and they’re super fast! Same idea, but use parchment paper and nuke them for 30-60 seconds, depending on your microwave. I usually make one at a time. Just thought I’d let you know so that you don’t have to wait for the oven.

    • Dominic Geracia on October 1, 2013 at 6:36 pm


      Thanks for the tip! I’ll have to try them out in the microwave too.


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