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Dippable Crispy Cheddar Keto Cheese Chips

When I break out my low-carb condiments at a restaurant, I’m the type of person who doesn’t care if you look at me sideways. I try to be sly about it, sure, however often you just got ta break out your low carb cheddar cheese nacho chips at a Mexican joint when they plop a complimentary bowl of salsa and guac in the middle of the table. DON’T YOU?

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.

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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

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403 Calories

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

  1. Pre-heat an oven to 400F.
  2. 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.
  3. In a bowl, integrate cheese and spices.
  4. Expand over the baking sheet and type into a rectangular shape with as straight edges as you can
    keto cheddar chips
  5. Bake in the oven for about 20 minutes, or till noticeably crispy.
  6. Remove from oven.
  7. 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.).
  8. After about 1 minute of cooling, you must be able to utilize a pizza cutter and cut your rectangle of cheese into triangles
    keto cheese chips

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

  1. Pre-heat an oven to 400F.
  2. 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.
  3. In a bowl, combine cheese and spices.
  4. Expand over the baking sheet and type into a rectangular shape with as straight edges as you can.
  5. Bake in the oven for about 20 minutes, or till noticeably crispy.
  6. Eliminate from oven.
  7. 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.).
  8. 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.
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