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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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.
My Crispy Cheddar Crisps are the perfect Keto-friendly alternative to chips or crackers!
- 4 tablespoons Cheddar cheese
- salt (to taste)
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Preheat oven to 250°F.
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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.
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Sprinkle with salt.
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Bake in oven for roughly 30-40 minutes. You want to to look for a golden brown color around the edges.
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Pull out of oven and let cool for 10-15 minutes.
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Enjoy!
Recipe Video
If you're lucky enough, you may find a cheddar cheese that is 0g carbs!
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!
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.
- Cheese Bites from Trader Joe’s
- Moon Cheese (it’s salty, but I love that!)
- Cello Whisps
- Parm Crisps
Easy peasy to make snack.
Thanks
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!
Haha, use a straw before baking! 😛
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.
Such a great idea! I will have to give that a go!
How do you store the crackers so they will remain crispy?
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.
These are so good! I like to sandwich a jalapeno slice in the middle & dip them in ranch!
Can I use foil?
Unfortunately, no. It will stick!
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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. 🙂
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
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 🙁
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
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.
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.
You’d be surprised as to how often this happens! I saw your other comment — was definitely the wax paper!