So one day I just chose I needed some darn chips for instances like this, and this is what I came up with. It’s best for Super Bowl parties and other types of parties, too. These keto cheese chips hold up great for dipping, and you can keep them in a plastic bag for up to a week with a paper towel inside to take in any extra grease.
The secret to this recipe is to cook till the chips are clearly crispy. It’s not a thinking game, you’ll know by looking at them when they’re ready. 20 minutes at 400 degrees worked for me, however you may need longer or much shorter.
I don’t have a carbohydrate count here since it depends on the shredded cheddar cheese you purchase. If you can discover 0-carb natural shredded cheddar cheese, that’s best!
These crispy keto cheese chips will quench your desire for a chip deserving of dipping in salsa, guacamole, and other types of dips. Instead of cheddar, you can use Mexican cheese for a little extra flavor.
This recipe originates from my cookbook,. The Wicked Excellent Ketogenic Diet Plan Cookbook. .
Dippable Crispy Cheddar Cheese Chips.
Servings 4.
Preparation Time 5 minutes | Cooking Time 10 minutes | Overall Time15 minutes
403 Calories
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Active ingredients
- 4 cups cheddar cheese, or Mexican mix (depends upon your size baking sheet, should form a single layer.).
- 1/2 tsp sea salt.
- 1/2 tsp onion powder.
- 1/2 tsp garlic powder.
- 1/4 tsp cumin.
- 1/4 tsp paprika.
- 1/4 tsp chili powder.
Actions
- Pre-heat an oven to 400F.
- Line a big baking sheet with parchment paper, leaving a little extra on the side to make it simple to pull up and out of the pan when you’re done.
- In a bowl, integrate cheese and spices.
- Expand over the baking sheet and type into a rectangular shape with as straight edges as you can
- Bake in the oven for about 20 minutes, or till noticeably crispy.
- Remove from oven.
- Lift the cheese out of the pan with the sides of the parchment paper and put on a cool counter top. (If your cheese is additional droopy, it requires to be prepared longer.).
- After about 1 minute of cooling, you must be able to utilize a pizza cutter and cut your rectangle of cheese into triangles
These crispy keto cheese chips will quench your desire for a chip worthy of dipping in salsa, guacamole, and other types of dips. Rather of cheddar, you can utilize Mexican cheese for a little extra taste.
Ingredients
- 4 cups. cheddar cheese, or Mexican mix (depends on your size baking sheet, must form a single layer.).
- 1/2 tsp. sea salt.
- 1/2 tsp. onion powder.
- 1/2 tsp. garlic powder.
- 1/4 tsp. cumin.
- 1/4 tsp. paprika.
- 1/4 tsp. chili powder.
Directions
- Pre-heat an oven to 400F.
- Line a big baking sheet with parchment paper, leaving a little extra on the side to make it easy to pull up and out of the pan when you’re done.
- In a bowl, combine cheese and spices.
- Expand over the baking sheet and type into a rectangular shape with as straight edges as you can.
- Bake in the oven for about 20 minutes, or till noticeably crispy.
- Eliminate from oven.
- Raise the cheese out of the pan with the sides of the parchment paper and place on a cool counter top. (If your cheese is additional droopy, it requires to be prepared longer.).
- After about 1 minute of cooling, you ought to be able to use a pizza cutter and cut your rectangular shape of cheese into triangles.
