I’ve seen a trend lately where people are continuing to try to find the greatest chips to make. I know that celery root makes some of the best keto chips around, but why go through all the hassle of deep frying them? You can easily make chips in under 15 minutes with the help of our best friend – cheese. These make for a great party snack or work as an appetizer – make different flavored chips and different flavored sauces.
In this recipe I made 3 different flavors of chips. The first was a bacon, garlic, and onion chip using Mrs. Dash Table Blend, which was absolutely delicious.
The second was a Chipotle Spiced chip using Tone’s Southwestern Chipotle Seasoning. This is one of my all time favorite spice blends. The third was a cumin and smoked paprika. It didn’t turn out so well because I was too heavy handed with seasonings.
The third chip was a bit overpowering on the cumin notes because I poured them from my large spice containers directly. When you’re adding your seasonings because sure you put it in your hands first and sprinkle them on!
Sometimes the easiest and simplest recipes turn out to be the best. Just make sure you keep an eye on these at around the 9 minute mark. There’s a fine line between them getting too burnt and being perfectly crisp with a slightly chewy center. If you want them to be very crisp, cook them in the oven for 11-12 minutes.
There’s 0.5g carbs in the cheddar cheese because it’s pre-shredded. Normally with pre-shredded cheese they’ll add a light coating of corn starch so that the pieces don’t get stuck together. To reduce the carb count (almost completely), just shred or grate your own cheese from a block.
Yields 12 Large and Hearty Cheese Chips
The Preparation
- 1 1/2 cups cheddar cheese, shredded
- 3 tablespoons flaxseed meal
The Execution
1. Preheat your oven to 425°F.
2. Start by forming 2 Tbsp. Cheddar Cheese into small mounds on your non-stick silpat. You want to spread them out a little bit as they will melt and expand as they’re cooking. I like to do them in rounds because it makes the center of the chip more hearty and chewy rather than super crisp like the edges.
3. In a small ramekin, measure out 3 Tbsp. Flaxseed Meal. Use this to distribute the flax evenly among all the chips you’re making.
4. Add the seasonings of your choice to the chips! In this batch we’re making 3 different flavors.
5. The first flavor is paprika and cumin. I have large spice containers for these 2, as I use them a lot. I poured them straight onto the chip and probably used more than I should have. Lesson learned: sprinkle the spices on with your fingers.
6. The second flavor is southwest chipotle and cheddar. I am using Tone’s Southwest Chipotle Seasoning, one that I think is a must-have in every pantry.
7. The third, and last, flavor is a blend of onion powder, garlic powder, chili, celery seed and a few others. Okay, I didn’t put this together myself. I’m using Mrs. Dash Table Blend. I also added some sliced bacon that I had cooked up earlier.
8. Once all the chips are seasoned to your liking, put them in the oven for 10 minutes. They shouldn’t look crisp when you take them out, but you will see little holes forming in the chips where the oil is pooling on the top.
9. Remove the chips from the oven and let them cool for 1-2 minutes. They’ll start to get hard and form into the crispy chips we want. If you want to form them into different shapes, you can do that here – but be quick!
10. Transfer the chips to a paper towel to quickly get rid of excess grease.
11. Once finished, transfer them to a platter plate.
12. You can put salsa in the middle and serve as an appetizer or snack.
This makes a total of 12 servings of Flavored Keto Cheese Chips. Each serving comes out to be 71 calories, 5.8g fats, 0.5g net carbs, and 3.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup cheddar cheese | 742 | 61.2 | 5.7 | 0 | 5.7 | 42 |
| 3 tablespoon flaxseed meal | 104 | 8.2 | 5.7 | 5.3 | 0.4 | 3.5 |
| Totals | 846 | 69.4 | 11.3 | 5.3 | 6.1 | 45.5 |
| Per Serving (/12) | 71 | 5.8 | 0.9 | 0.4 | 0.5 | 3.8 |
Flavored Keto Cheese Chips
Ingredients
- 1 ½ cup cheddar cheese shredded
- 3 tablespoon flaxseed meal
Instructions
- Preheat oven to 425F. Start by forming the cheddar cheese into small mounds on a non-stick Silpat. Space them out a little bit, as they will melt and expand as they're cooking.
- Measure the flaxseed meal out into a small ramekin. Evenly distribute the flaxseed over the chips. Sprinkle your seasonings of choice on top of that.
- Once the chips are seasoned, place them in the oven for 10 minutes. They won't look quite crisp yet when first taken out, but there will be small holes forming in the chips where the oil is pooling on top.
- Remove the chips from the oven and let cool for 1–2 minutes. They'll start to get hard and form into the crispy chips we want. Form the chips into shapes if desired.
- Transfer the chips to a paper towel to drain off any excess grease. Once finished, transfer to a platter. Serve as an appetizer or snack. Enjoy!
I have been looking for a keto chip. Thanks!
No problem Kieonii! Let me know how you like it 🙂
Since you said you used too much, would you mind giving an estimate of how much seasoning to use for that amt. of cheese? T
Teri,
I didn’t measure too much with these. What I would suggest is taking the spices in the palm of one of your hands, and then sprinkling it onto the chip. Making sure it’s covered but not having too thick of a later. Hope that helps!
Craig, can I use almond flour to substitute the flaxseed meal? We don’t have it here. Thanks.
Addy,
Just omit the flax completely and cook the cheese for a minute or two longer. The flax adds some crunchiness, but if you cook it a tad longer, it becomes quite crunchy itself.
I found that there is no need to grate the cheese. I just used a wire cheese slicer and broke off little squares of cheese to place on the parchment paper. Sprinkled on each piece a little ground flax seed and smoked paprika. Yum!
Awesome Teri! You made it even easier than it already is, thanks for the tip 🙂
How do you recommend storing these? And how long could they last?
Miranda, I recommend storing these in an airtight tuppaware in the fridge. Not sure on how long they last – about 3 days in my house until they’re all gone 😛 I’m imaging they would store a long time as it’s just cheese for the most part.
Delicious! I made these for some friends that came over at the spur of the moment. We tried a lot of different spices, but our favorite was with a garlic & pepper blend. Everyone loved them. Thank you!
Glad to hear Lynda! I need to try these again with some fresh herbs inside, I think they’d be great.
What can be used instead of the silicone liners?
You could use parchment paper instead, but I do suggest getting some silpats at some point. They’re really pretty awesome.
You could use parchment paper instead, but I do suggest getting some silpats at some point. They’re really pretty awesome.
I like to put my cheese and flax in a ziplock container or baggie and toss it with all of the seasoning to distribute evenly. I get a lot of compliments on them and ask what I do differently when people try them. I also love to use specialty popcorn seasonings as well, that I purchase at my local spice shop.
Popcorn seasoning sounds like it’d do awesome too. That’s a good idea about tossing it all together in a bag. Thanks for the idea!
I like to put my cheese and flax in a ziplock container or baggie and toss it with all of the seasoning to distribute evenly. I get a lot of compliments on them and ask what I do differently when people try them. I also love to use specialty popcorn seasonings as well, that I purchase at my local spice shop.
Popcorn seasoning sounds like it’d do awesome too. That’s a good idea about tossing it all together in a bag. Thanks for the idea!
Can you use other cheeses for these chips? @ruledme:disqus
I don’t see why not 🙂
Cool! And it would be 1 Tbsp per chip still?
Yes, that should work!
I dont have flaxseed meal. Could I substitute something else?
You could leave the flaxseed out in this recipe – they just add a little bit extra crunch.
I have the cheese sliced at the deli and just cut off squares, put seasoning on top (usually just smoked paprika), and bake on parchment paper. Much faster, neater, and very good.
Thanks for the tips, Teri!