Keto Cheese Crisps can be made in 5 minutes for a perfect chips substitution, to layer with delicious dips or to simply eat on their own. Slightly (ok, more than slightly ) addicting, you cannot go wrong taking the little time to make some homemade cheese crisps.
Keto Cheese Crisps
Yep, all you need is this one ingredient to make the most perfect crisps! Read through my article to understand the timing difference in the cheese you use so you do not accidentally get a plate full of burned cheese. There is a printable recipe card at the end that breaks down all the instructions.
- Cheese
- Parchment Paper
Parchment paper is the key here to melting cheese that doesn’t stick! Its a baking wonder so I always keep it in my pantry. Make sure you line your baking cheese with Parchment prior to prepping these keto cheese snacks!
They will stick to regular baking pans without proper preparation but with parchment, they slide right off!
Keto Baked Cheese Crisps
What kind of cheese can you use for Keto Crisps?
You can use any cheese you want that comes in shredded or slices. Mix it up with Gouda, Havarti, Monterrey Jack and delicious traditional Cheddar (my favorite).
Shredded Cheese or Cheese Slices?
You can use shredded cheese OR sliced cheese. There is a difference in time in oven, however. Heaps of shredded cheese take about 1-2 minutes longer in the oven to crisp up and slices melt quicker and are done in a shorter amount of time. If you leave in the full time on a sliced piece, its gets crispy (see below) but its still good.
Cheese Slice Preparation
Shredded Cheese Preparation
What can you use Keto Cheese Crisp Snacks for?
To be honest, I eat them straight up as a substitute for chips! Cheese crisps are 100% addicting and you can clear a plate in an instant. That being said, they also make for a fantastic low carb substitution for bread crumbs. Use them for
- Tops of salads
- Topping crunch on Soup
- Eating in place of chips
- Anywhere you need a crunch without the carb!
How to make Cheese Crisps (Keto Friendly)
See full instructions in the recipe card, pay special attention to timing. Even 30 extra seconds can be burned cheese. You will want to bake approx to the 5 minute mark and then check by the minute and pull when the edges are bubbly.
Storage – I do not recommend storing your cheese crisps. Since they only take 5 minutes to make, you can whip up fresh in any cheese flavor at any time.
Keto Friendly Side Dishes
Need a few more keto friendly side dish options?
- Keto Cheesy Asparagus (baked)
- Loaded Cauliflower Casserole
- Bacon Wrapped Stuffed Jalapenos
- Stuffed Mushrooms with Cream Cheese (SO GOOD)
Keto Cheese Crisps in 5 Minutes
Ingredients
- Cheese – 3/4 cup of shredded cheese divided into 1 tablespoon a heap OR 4 slices of cheese cut down to 16 squares
- Parchment Paper
Instructions
- Preheat 400 degrees – I am the queen at forgetting to preheat and then throwing my food in the oven. Don’t do that. These cheese crisps need very little time and it should have an even temperature.
- Shredded Cheese Preparation- If you are using shredded cheese, you can measure cheese to 1 tablespoon in heaps that don’t touch each other. They do not spread too much so just leave a little spacing, 3 across and 4 down, so 12 crisps.
- Sliced Cheese Alternative – If you are using sliced cheese, cut cheese half and then cut in half again, so you have 4ths. Place on baking sheet, 4 pieces across and 4 down for 16 crisps
- Bake – Shredded cheese is approximately 7 minutes and sliced cheese around the 5 and a half minute mark
- Enjoy – I am telling you- these cheese crisps addicting AND guilt free!!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Comments & Reviews
Lesa Watts says
Correct math. 3 across , 4 down is 12 not 16!
Trisha says
You are correct, I combined my shredded cheese and my square cheese results together. The shredded cheese, I was able to make 12 crisps but with square cheese, because I cut into 4ths, I made 16. I have clarified that in the post.
Bray Ellie says
I love this recipe, thank you! The only thing that confuses me is the nutrition info provided with it. Seems to me 3/4 cup shredded cheese divided into tablespoon sized heaps to make 12 (or sliced to make 16), would nearly triple the quantities of macronutrients. Am I into something or completely missing something haha, thanks! 🙂
Trisha says
Hi Bray, the nutrients are calculated automatically from the recipe system and its based on the serving size. In this case, I only added 1 serving size, as in you would eat all 12 or 16 yourself. Its not based on 1 tablespoon but the whole 3/4 cup cheese. Unfortunately (as listed under the recipe) I cannot guarantee the calculations are correct because its part of a larger recipe system and it does its best based on what they load the formula with. But its super easy to figure this one out as you can simply look at the bag of your cheese and find out what they are for 3/4th cup. Another thing I use if I am really trying to get down to specific nutrients is CarbManager.
Charlie says
Hello!
How and for how long can I store these?
Trisha Haas says
You can store in a ziplock bag but I wouldn’t recommend over a day or so. Cheese gets a little chewy versus crunchy (in my experience).
Carole says
Have been trying to figure the fat content as I use a shredded Parmigiano Regiano. It releases sooo much fat, which I blot off with paper towels. I am almost thinking I could halve the amount of fat listed for the unbaked cheese. I also spread my mounds and put a slice of pepperoni on some of them. Yummy!