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.
Author:Amanda C. Hughes
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:4 Servings 1x
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
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.