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January 25, 2019 by Dominic

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

Crispy Cheddar Crisps Stack

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.

Keto Cheese Chips Variations

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.

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Keto Crispy Cheddar Crisps Recipe

Crispy Cheddar Crisps

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

4.24 from 13 votes

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Course: Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 1 serving
Calories: 130kcal

Ingredients

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

While this recipe is specifically using the thin deli slices of cheddar, shredded cheese also works. They'll just have a different type of shape.

Nutrition

Nutrition Facts
Crispy Cheddar Crisps
Amount Per Serving (12 crisps)
Calories 130
Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 1g0%
Protein 8g16%
* 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 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!

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.

They’re the perfect snack! Here are some of my favorites:

Crispy Cheddar Crisps from NoBunPlease.com

I hope you enjoy my Keto cheese chips recipe! What is your favorite Keto recipe? Comment below!

Dominic Geracia is a passionate cat dad and Keto enthusiast from Pittsburgh. When he's not motivating the Keto community on Instagram, you can likely find him in the kitchen cooking up something delicious with his husband, Seth.

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28 Comments

  1. Avatar Mary on August 7, 2019 at 10:06 pm

    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. 😂 ♥

  2. Avatar Teresa Meyer on March 7, 2019 at 10:26 am

    4 stars
    They look amazing and easy. I’m going to try this for the weekend

    • Avatar Lynda on April 28, 2019 at 5:45 pm

      4 stars
      My oven has convection and regular baking. Does anyone know if convection is okay to use?

  3. Avatar Mike on February 25, 2019 at 10:30 am

    Adding an egg white in the mix makes (and bacon bits if desired) makes it a bit crunchier and more cracker like (HighKey facsimile)

    • Avatar Dominic on February 26, 2019 at 7:48 pm

      Cool idea!

    • Avatar Jacqui Wilkins on September 22, 2019 at 8:40 pm

      How to add egg white? Do you mean to just brush egg whites in the cheese slices before baking? Thanks.

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

    5 stars
    Easy peasy to make snack.
    Thanks

  5. Avatar 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!

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

      Haha, use a straw before baking! 😛

    • Avatar Lorna on March 17, 2019 at 8:55 pm

      4 stars
      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!

      • Avatar Dominic on March 18, 2019 at 9:42 am

        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

        • Avatar Lorna Newlin on March 20, 2019 at 4:52 pm

          5 stars
          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!

          • Avatar Dominic on March 21, 2019 at 7:59 am

            That’s awesome progress, Lorna! Keep up the great work.

            Also, I’m so glad that you enjoyed the cheddar crisps, too!

            Dominic



  6. Avatar 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.

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

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

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

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

    • Avatar 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.

  8. Avatar 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!

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

    Can I use foil?

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

      Unfortunately, no. It will stick!

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

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

    5 stars
    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. 🙂

    • Avatar 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!

      Dominic

  12. Avatar 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 🙁

    • Avatar 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.

      Dominic

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

    5 stars
    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.

  14. Avatar 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.

    • Avatar 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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