One snack that I loved before I embarked on my Keto diet was Cheez-Its. I adored the cheesy flavor, the crunchiness, and the delicious browned edges. It wasn’t uncommon for me to polish of an entire box of them in one sitting, either.

Now when I buck heads with my Cheez-It craving, I just whip up a batch of my Crispy Cheddar Crisps. This is just a fancier name for Keto cheese crisps, but I promise you won’t be disappointed. They are completely satisfying, simple to make, and very low carb. In fact, I may even like them better than the real thing!

How can I use the Crispy Cheddar Crisps?

This recipe is extremely versatile and can be used for many different purposes including:

  • a vehicle to scoop up your favorite Keto-friendly dips and salsas
  • as a mock “tortilla” shell for tacos
  • adding a wonderful crunch to your soup or salad
  • a garnish for your dishes

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Crispy Cheddar Crisps Stack


Cheese Chips Variations

Something unique about this recipe is that you can use different styles of cheese to create slight variations.

  • For a flat, square crisp, I highly recommend using slim slices of deli cheese. Regular slices will also work (and may take a little longer), but the crunch is out of this world. You can even poke a hole in the center using a straw to complete the Cheez-It fantasy.
  • For a round, lacy crisp, use shredded cheese and just place them into small piles.

Keto Cheese Chips Variations

5 from 3 votes
Keto Crispy Cheddar Crisps Recipe
Crispy Cheddar Crisps
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

My Crispy Cheddar Crisps are the perfect Keto-friendly alternative to chips or crackers!

Course: Snack
Cuisine: American
Servings: 1 serving
Calories: 120 kcal
  • 4 tablespoons Cheddar cheese
  • salt (to taste)
  1. Preheat oven to 250°F.

  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. Sprinkle with salt.

  4. Bake in oven for roughly 30-40 minutes. You want to to look for a golden brown color around the edges.

  5. Pull out of oven and let cool for 10-15 minutes.
  6. Enjoy!

Recipe Video

Recipe Notes

If you're lucky enough, you may find a cheddar cheese that is 0g carbs!

Nutrition Facts
Crispy Cheddar Crisps
Amount Per Serving (4 crisps)
Calories 120 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Total Carbohydrates 1g 0%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Tricks

Here are a few additional thoughts and ideas:

  • Try different cheeses — you don’t have to use just Cheddar cheese! Romano and Parmesan crisps are delicious, too.
  • Focus on the harder/firmer cheeses. Some will not work too well, such as Mozzarella.
  • DO NOT bake these on foil or wax paper. They will stick. Only use parchment paper or a silicone mat on a baking sheet.
  • Nutrition information may vary slightly. It shouldn’t be too difficult to find cheese with 0g carbs (it’s not too difficult for harder cheeses).
  • A favorite Keto snack of mine is a Crispy Cheddar Crisp + a smear of peanut butter. This combination tastes exactly like those processed cheddar and peanut butter crackers I used to devour as a kid!

Keto Snack: Crispy Cheddar Crisps with Peanut Butter

My Favorite Store-bought Cheese Crisps

Short on time but still want some Keto cheese chips? Fortunately, there are plenty of companies out there that make really good products. I like to keep these on hand for days when I don’t feel like cooking or I’m away from home.

Crispy Cheddar Crisps from NoBunPlease.com

Did you enjoy my recipe for Crispy Cheddar Crisps? Comment below!

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  1. Mary on February 19, 2019 at 12:14 pm

    Easy peasy to make snack.

  2. suzanne on February 17, 2019 at 1:14 pm

    At what point in the recipe do the crisps miraculously turn into squares with hole in the middle?

    Seriously, this recipe seems entirely too simple not to try. Thanks!

    • Dominic on February 17, 2019 at 4:24 pm

      Haha, use a straw before baking! 😛

  3. Melanie Roper on February 6, 2019 at 11:26 pm

    I did this except that i used a sandwich press instead of the oven. Do it in smaller batches. It is so quick and easy.

    • Dominic on February 7, 2019 at 7:25 am

      Such a great idea! I will have to give that a go!

  4. Ellen Meisenbach on February 4, 2019 at 7:04 pm

    How do you store the crackers so they will remain crispy?

    • Dominic on February 5, 2019 at 7:57 am

      I store them in a glass container with a lid and keep them on my counter top. They should keep a couple days, but I wouldn’t expect a week.

  5. Hayley on January 29, 2019 at 8:00 pm

    These are so good! I like to sandwich a jalapeno slice in the middle & dip them in ranch!

  6. Michelle shelton on January 23, 2019 at 4:59 pm

    Can I use foil?

    • Dominic on January 23, 2019 at 9:51 pm

      Unfortunately, no. It will stick!

  7. […] Crispy Cheddar Crisps from No Bun Please […]

  8. Dawn on November 27, 2018 at 12:07 pm

    Do you have any information on making many of these and keeping them for use over several days? Or making ahead of time and keeping them in the fridge/freezer for a family gathering? These look great. And I soooooooo appreciate everything you do and and all the nutrition information (especially carbs) you provide. 🙂

    • Dominic on January 27, 2019 at 11:44 am

      Hi there! Yep, what I do is blot any excess fat off of them and then just store in an air-tight glass container. I keep them on my counter top and they’re still delicious after a few days!


  9. Rose Thompson on September 18, 2018 at 11:41 pm

    I tried this recipe but it did turn out crispy I tried it twice once it stuck to the parchment paper and they were never crisp they looked like the photo but they were floppy they would never hold any type of dip I bought a block of cheddar to be sure I used the correct cheese 🙁

    • Dominic on January 27, 2019 at 11:45 am

      Hi Rose-

      Did you happen to use wax paper by mistake? I did this the first few times I made them and they stuck. Then I realized what I did and BAM — magic!

      Also, be sure to check your heating temperature. It should be 250 degrees, not 350!

      Hope this helps.


  10. Josh on September 9, 2018 at 4:42 pm

    Well, I found out my problem. (See other comment)
    I was using wax paper and not parchment. I knew there had to be something I was doing wrong! Anyway, yes these are really good and I prefer them over carb loaded crackers.

  11. Josh on September 9, 2018 at 4:15 pm

    I’ve had these before and they’re good, but not today in my kitchen. I followed direction precisely, but the cheese infused with the paper and refused to seperate. I even tried putting in the freezer until chilled. No luck. I had to have done something wrong.

    • Dominic on September 14, 2018 at 2:34 pm

      You’d be surprised as to how often this happens! I saw your other comment — was definitely the wax paper!

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