Dippable Crispy Cheddar Cheese Chips {Keto & Low Carb}

keto cheddar cheese chips

I’m the type of person who doesn’t care if you look at me sideways when I break out my low-carb condiments at a restaurant. I try to be sly about it, sure, but sometimes you just gotta 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 decided I needed some darn chips for instances like this, and this is what I came up with. It’s perfect for Super Bowl parties and other types of parties, too. They hold up nice for dipping, and you can store them in a plastic bag for up to a week with a paper towel inside to absorb any extra grease.

The key to this recipe is to cook until the chips are clearly crispy. It’s not a guessing game, you’ll know by looking at them when they’re ready. 20 minutes at 400 degrees worked for me, but you may need longer or shorter. 



I don’t have a carb count here because it depends on the shredded cheddar cheese you buy. If you can find 0-carb organic shredded cheddar cheese, that’s best! If you find one that’s 1g per 1/4 cup, that’s 16 for the whole batch. Trust me, it’s 100% cheese, you won’t be able to eat the whole batch, I get full after three!

Dippable Crispy Cheddar Cheese Chips {Keto & Low-Carb}
Serves 4
These keto-friendly crispy cheddar cheese chips will quench your desire for a chip worthy of dipping in salsa, guacamole, and other types of dips.
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Ingredients
  1. 4 cups cheddar cheese, or mexican blend (depends on your size baking sheet, should form a single layer.)
  2. 1/2 tsp sea salt
  3. 1/2 tsp onion powder
  4. 1/4 tsp garlic powder
  5. 1/4 tsp cumin
  6. 1/4 tsp paprika
  7. 1/4 tsp chili powder
Instructions
  1. Preheat an oven to 400F
  2. Line a large 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. Spread out over the baking sheet and form into a rectangle with as straight edges as you can.
  5. Bake in the oven for about 20 minutes, or until visibly crispy.
  6. Remove from oven.
  7. Lift the cheese out of the pan with the sides of the parchment paper and place on a cool countertop. (If your cheese is extra droopy, it needs to be cooked longer.)
  8. After about 1 minute of cooling, you should be able to use a pizza cutter and cut your rectangle of cheese into triangles.
Notes
  1. The cheese will go through a few phases when cooking. At first it will be melty, then it will be bubbly, then a bunch of the moisture will cook off and it will begin to get crispy, which is what you want. Once the whole thing looks crispy, you're in good hands. If they end up being flabby and not stiff, just cook them longer next time. All ovens are different!
http://www.wickedstuffed.com/

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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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