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. These keto cheese chips 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!
These crispy keto cheese chips will quench your desire for a chip worthy 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 comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.
Dippable Crispy Cheddar Cheese Chips
Servings: 4
Prep Time: 5 minutes| Cooking Time: 10 minutes | Total Time: 15 minutes
Nutritional Facts: 1g Net Carbs| 403 Calories | 32g Fat | 1g Carbs | 28g Protein | 0g Fiber
Ingredients:
- 4 cups cheddar cheese, or Mexican blend (depends on 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
Steps:
- Preheat an oven to 400F
- 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.
- In a bowl, combine cheese and spices.
- Spread out over the baking sheet and form into a rectangle with as straight edges as you can.
- Bake in the oven for about 20 minutes, or until visibly crispy.
- Remove from oven.
- 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.)
- After about 1 minute of cooling, you should be able to use a pizza cutter and cut your rectangle of cheese into triangles.
Dippable Crispy Cheddar Keto Cheese Chips {Low Carb}

These crispy keto cheese chips will quench your desire for a chip worthy of dipping in salsa, guacamole, and other types of dips. Instead of cheddar, you can use Mexican cheese for a little extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 Servings 1x
- Category: Snacks
Ingredients
- 4 cups cheddar cheese, or Mexican blend (depends on 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
Instructions
- Preheat an oven to 400F
- 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.
- In a bowl, combine cheese and spices.
- Spread out over the baking sheet and form into a rectangle with as straight edges as you can.
- Bake in the oven for about 20 minutes, or until visibly crispy.
- Remove from oven.
- 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.)
- After about 1 minute of cooling, you should be able to use a pizza cutter and cut your rectangle of cheese into triangles.
Nutrition
- Serving Size: 4
- Calories: 403
- Fat: 32g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
Keywords: Keto Cheese Chips
These keto cheese chips make a perfect chip for my Cheesy Keto Spinach Dip w/Roasted Red Peppers.
54 comments
Amanda – You have a great site and valuable service. Thanks.
Looks good! How long do they stay fresh for? Do you eat them all at once or store them?
They’re best within the first few days, but I ate the last of them after a week. The thinner they are, the longer they will last.
I legit JUST finished making these, and sad to say.., they were a disaster! I’m not sure where I went wrong but they were too salty and too thick. Perhaps I used too much cheese, or my baking pan wasn’t good enough
Oh no! As long as you use the parchment paper, they should work, I’ve made them thick and also thin but keeping an eye on them is key because ovens are all so different.
Can I use foil? I do not have parchment paper. Can’t do to the store today.. and want to make them for later on today
Sorry, the cheese will stick, you really do need the parchment paper for this one!
Have you tried non-stick foil? I use that when I’m out of parchment paper.
I’ve never tried, I always have parchment on hand! Would it work for a recipe like this? I’d be afraid you’d end up with a mouth of tiny pieces tinfoil, LOL!
I use the non-stick foil. I personally think it’s better than the parchment.
I just made some & used foil because I didn’t have what I needed & it didn’t stick.
i make mine in my rock frying pan . they dont stick and turn out awsome.
Where to store them? Counter or fridge?
I stored mine in the cupboard 🙂
Thank you! These came out perfect!
Do you place in a baggie or how do you store? Mine was crisp at first and put in a baggie with a paper towel and they were chewy the next day.
I do put them in a baggie with a paper towel in the cupboard. The thicker they are, the more likely they will be chewy sooner. I try to consume them in the same day, but I find they do keep for a couple days that way.
I made them and they stuck to the paper, the whole batch was ruined, should I have greased the wax paper first
Hi Dan,
You want to use parchment paper, I haven’t tried with wax paper. Also, wait until they cool before you try and remove them. They shouldn’t stick at all. Hopefully they helps!
You cannot use wax paper to bake. It’s wax, it’ll melt. Use only parchment for baking in the oven.
These were so. Unbelievably. Good. Like Cheez-Its but richer so you don’t want to eat as many of them. Thank you!!
Glad you liked them! It’s true, they’re rich so you can have just a couple and feel satisfied. I love mine with guac!
I tried these and they tasted amazing but are always really crumbly and have holes in them. Am I cooking them too long or something? Any tips? I made a batch of big shreds and a batch of smaller shreds and both had holes/crumbly issue.
If there are holes, you might need a thicker layer of cheese. I’ve made it with both thin and thick shredded cheddar. Next time try making the layer thicker and see how it goes!
Just tried these last night for my husband and he was a huge fan! Wants them mass produced now! He enjoyed them to dip in his keto sloppy joe. Glad I was able to find an alternative so I could still have my pregnancy craving and make us both the “same” dinner.
I made these with mozzarella as that’s what I had and they came out great! Thanks for the recipe! Love your site
I don’t believe you said what size the baking pan is supposed to be. There are so many different sizes of pans, and I’m sure that makes a difference.
Think I have to cook mine for less time and/or lower heat. Came out over cooked. I tried a less burnt piece though and it did taste good, albeit burnt, lol. Will try it again and keep a closer eye on it as it bakes. 🙂
Oh my! So easy and good! Whipped up quick, resh guac….yum! Thanks So much!
Oh. My. Gosh. These turned out fantastic! I used half sharp cheddar and half pepper jack (shredded my own) and added a little cayenne. So good with Guacamole! Next time I will cut them sooner as mine were fairly thin and did crumble a little, but those just made delish salad “croutons”! And so far, still crispy on Day 2. Your “stage” directions were spot-on!
Mine turned out horrible and I followed the directions exactly. Mine completely stuck to the parchment paper and we could not eat them. It’s not your fault, but totally disappointed.
I cut recipe in half and used my pampered chef non stick square brownie pan…they popped right out!
Just pulled out a batch and got them cut. They are fabulous! I used half cheddar and half mozzarella. I’m making another batch right now–half swiss and half mozzarella. Thanks for a great recipe!
How do you keep these from sticking to the parchment paper? Ive failed at 2 batches due to the sticking?
What is the serving size exactly?
Great receipe, thank you. Why did I never think of baked cheeses? Mine turned out perfect and we were satisfied after just a “few” chips. And imo parchment paper makes life easier.
Thank you! I had bariatric surgery just nearly 3 months ago and these are a life-saver with a spoon of sour cream and some low carb salsa!
Just made these and they were perfect!! Thanks for the recipe!!
Hello,
Thanks for the great recipe! Just one question? What rack in the oven does this go on?
Love! Thank you.
★★★★★
I followed your recipe exactly except for the time in the oven. I felt 400° for 20 minutes might be a bit too long so I set my timer for15 minutes. Luckily I checked on them at 8 minutes so I only lost half of them. The other half was too burned to feed to anything except the trashcan.
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Thank you for the recipe. I was looking for something like theses.
I used extra sharp cheddar and shredded my own. Baked for 13 minutes and it was very crispy around the edges not burnt yet close. They have tiny holes in them and very salty. I think it has to do with the cheese. I will try they again maybe lower temp? Different cheese? Any ideas?
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Bake time 10 minutes
Me:’reads directions’ bake 20 minutes….. what?
Before keto, I was a chip-o-holic, particularly tortilla chips. These hit the spot, next time I will be making a huge batch!!!
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OMG, I am so excited to make these. I was really looking around for a chips recipe and I am so happy that you made one! I will make a batch for my friends and we are going to enjoy and much on this together.
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These keto cheddar cheese chips looked kinda Doritos but these were 1000% better. Great recipe! I want to try to make a white cheddar version of these next time.
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Chips and salsa used to be a staple in our home, now we are just making these chips and enjoying some salsa a few times a week, it’s very satisfying.
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SO much better than cheezits!
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Very good! Can you crisp them up again the next day? If so, how do you do it? Microwave?
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Thank You so much for this recipe! I did want to mention that cheese is pretty salty on it’s own so we omitted it. I love adding the recommended spices and have also experimented with substituting oregano and basil for the cumin etc….always a hit! Thanks for sharing!
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Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo!
I used wax paper too and ruined two batches I guess we have to clarify for us that made it to too many years old to know the difference 🙁
Oh no, sorry that happened. Wax paper should not be used in the oven. Parchment (or even a really good/ new non-stick baking sheet) will do the trick. Since ovens are all different the key is to keep an eye on them at all times. If you look at the comments I’ve seen any variation from 8 minutes (maybe a smaller convection oven) to 20 minutes. But definitely don’t use wax paper 🙂
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These came out pretty darn good! I might speed the cheese a little thinner next time
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