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, super easy 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
Cheese Chips Variations
Something unique about this low carb recipe is that you can use different styles of cheese to create slight variations.
- For a flat, square crisp, I highly recommend using ultra thin slices of deli cheese. Regular slices will also work (and may take a little longer), but the crunch on the thinner slices is fantastic. 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.
How to store Crispy Cheddar Crisps
The best way that I've found to store these is in an air-tight container on the counter top. If you try storing these in the refrigerator, they'll become soft.
To further avoid softening, you can add a paper towel to the bottom of the container to absorb any excess moisture.
You can't go wrong making this low carb snack.
Crispy Cheddar Crisps
Ingredients
- 3 cheddar cheese slices, ultra thin
- salt (to taste)
Instructions
- Preheat oven to 250°F.
- Cut cheddar cheese into quarters and spread out on a parchment-lined baking sheet (about an inch apart). To resemble Cheez-its, you can add a hole to the center of each using a straw (optional).
- Sprinkle with salt.
- Put into oven and bake for roughly 30-40 minutes. You want to to look for a golden brown color.
- Remove from oven and let cool for 10-15 minutes.
- Enjoy!
Video
Notes
Nutrition
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 low carb cheese chip + a smear of peanut butter. This combination tastes exactly like those processed cheddar and peanut butter crackers I used to devour as a kid!
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.
They're the perfect snack! Here are some of my favorites:
- Cheese Bites from Trader Joe's
- Moon Cheese (it's salty, but I love that!)
- Cello Whisps
- Parm Crisps
yvonne richards
hi!
I love these "crackers' All the pictures I see of these, they seem to look
more like the extra toasty crax. I'm wondering how I can achieve this
thanks
Yvonne
Annastasia
Hi! I've been making cheese chips for a few years now. My latest favorite flavor is Cheddar cheese that has hot pepper spice in it. I cut them into thin slices, place them on parchment paper on a cookie sheet, then put them under the broiler for about 15 minutes, until they are nice and brown, very crispy, and I lay a paper towel on them to be sure all of the grease is out of them. Have been snacking on these every night while reading or watching tv. Have to admit I am addicted to them now, can't be without them!
Cindy
I tried these yesterday cause they looked so good and I love Cheezits. Unfortunately, trying to keep the carbs low. Followed recipe, but they were not crunchy. They were kind of rubbery. I put them in a tupperware container instead of glass. I did, however, not use the thin and used Sargento regular sliced sharp cheese. Should I have cooked them longer being they weren't thin? They did have a good flavor to them and I intend to make more once I figure out what I did wrong.
Dom Geracia
Hi Cindy-
Yes, you will want to cook them longer for the regular slices. They should get crispy eventually, just keep an eye on them!
Cindy
Awesome. Thanks for the quick response. I will try cooking them longer and next time I buy cheese, I'll look for the thin sliced cheese.
Molly
Ridiculous tasty and simple to make. Thank you!
Renee
Made these for the first time and used Sargento Ultra Thin Swiss cheese as this was the only kind I had on hand....They were soooooo good. They had more of the crispness of a cracker but somehow the sharpness of the swiss was missing (which is fine).....Going to try making them with cheddar and adding a sprinkle of salt....Thank you for this....
Diane
Crackers turned out yummy. Thank you for the recipe.
How do I store these? Do they need to be refrigerated after baking? Can I just cover them tightly and leave them on the counter?
Susan B.
I just found your recipe for Crispy Cheddar Chips and can’t wait to try them. I also saw where you mentioned using powdered chicken bone broth by @ketologie. I was wondering what the process was for using this. Do you just dredge the crisps in the powdered bone broth when still warm and a little moist and shake off the excess? Any clarification on this “discovery” of yours would be appreciated! Thank you!
Dom Geracia
That is exactly what I did! They soaked up the excess oil nicely.
Lou
Perfect keto snack! They were so easy to make, Your instructions were perfect! They are so good to nibble on along with a salad. I really miss having crackers, and these are the perfect solution. Thank you!
Bekah
What went wrong?
I found this recipe and was so very excited to try it. I’m a cheez-it lover and am missing my cheez-its on the keto diet.
I attempted to make these the same day I found the recipe. I followed the instructions to the letter. But they stuck to the paper and will not separate. The parchment paper tore as I was trying to pry the cheesy goodness off of it. I got enough of a taste of it to make me mad that I couldn’t get any more. What went wrong??? I need help. I’m a week into this diet and I feel like I am starving and I need something reminiscent of my previous life.
Dom Geracia
Are you sure that you used parchment instead of wax paper? You can't use wax paper in the oven and things will stick to it.
Lou
wrong paper or temp too high?
Dara
Mine did the exact same thing. I used parchment paper AND temp at 250. I'll use the silicone mat next time. They are delish! I did the sharp cheddar (which resembles cheese its the most to me) and swiss topped with oregano, garlic powder and salt.
Mary
Making these again for the 100000th time. ? Low and slow is the key here. That's why this recipe beats all the rest! The 250 temp and 30-40 min is key to crispness. I think it gets more moisture out of the cheese than higher temp and less time. Now, if you'll excuse me, I have some crunching to do. ? ♥
Teresa Meyer
They look amazing and easy. I’m going to try this for the weekend
Lynda
My oven has convection and regular baking. Does anyone know if convection is okay to use?
Suzanne
Can you microwave the cheese crisps? Cheezits are an all time fab of mine and I miss them on keto
Dom Geracia
You can! I just don't believe they hold their exact shape unless they're made in a microwave safe pan.
J.c. Westenhofer
Hello Lynda, I'm sure by now that you have tried using the convection method of baking the cheese crisps. Generally with cheese crisps, the method is low and slow. remember these little morsels are thin and light. The amount of air the is circulated in the oven may cause the crisps to bow off, especially if you are making the shredded version.
Mike
Adding an egg white in the mix makes (and bacon bits if desired) makes it a bit crunchier and more cracker like (HighKey facsimile)
Dom Geracia
Cool idea!
Jacqui Wilkins
How to add egg white? Do you mean to just brush egg whites in the cheese slices before baking? Thanks.
Mary
Easy peasy to make snack.
Thanks
suzanne
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!
Dom Geracia
Haha, use a straw before baking! 😛
Lorna
Susanne, if you look at the video, he does some with sliced cheese. Cut the thin slices into squares, then use the straw for the hole. The shredded cheese will make round crackers. I've made a lot of parmesan crips with shredded cheese, and will try some of these cheddar squares!
Dominic, you might want to update the printable recipe. I wondered the same thing until I watched the video, (usually don't take the time to watch). Thanks for your site!
Dom Geracia
That's a good point, Lorna! I went ahead and updated the verbiage of the recipe so that it reflects the video/rest of the post. More cohesive anyways!
Dominic
Lorna Newlin
Wow, that was quick. The revised recipe looks great. I'm new to looking at blogs. 9 weeks on Keto, and looking for recipes. -15lbs so far. I made 20 of these today, but used Trader Joes cheese, not thin sliced, and should have left more space between. They spread and holes disappeared. But easy to break apart. Still yummy and pretty. Taking to a cocktail party tonight along with deviled eggs, so there are Keto friendly options. Thanks!
Dom Geracia
That's awesome progress, Lorna! Keep up the great work.
Also, I'm so glad that you enjoyed the cheddar crisps, too!
Dominic
Melanie Roper
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.
Dom Geracia
Such a great idea! I will have to give that a go!
Ellen Meisenbach
How do you store the crackers so they will remain crispy?
Dom Geracia
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.
SR Gibbs
Mine would never last for 1 week. I'm lucky 8f they last a few days! Love these for snacking, dipping and spreading with natural nut butters.
Dom Geracia
Haha, I can so relate to that! Fortunately they're so easy to make, you can whip them whenever you need them.
Hayley
These are so good! I like to sandwich a jalapeno slice in the middle & dip them in ranch!
Michelle shelton
Can I use foil?
Dom Geracia
Unfortunately, no. It will stick!
Dawn
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. 🙂
Dom Geracia
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!
Dominic
Rose Thompson
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 🙁
Dom Geracia
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.
Dominic
Josh
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.
Josh
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.
Dom Geracia
You'd be surprised as to how often this happens! I saw your other comment -- was definitely the wax paper!