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
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons ground flaxseed meal
- Seasonings of Your Choice
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 a appetizer or snack.
Per chip, they come out to be: 65.83 Calories, 5.27g Fats, 0.56g Net Carbs, and 3.61g Protein.
|Flavored Keto Cheese Chips||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 ½ cups shredded cheddar cheese||685||56.46||5.24||0||5.24||38.76|
|3 tablespoons ground flaxseed meal||105||6.75||6||4.5||1.5||4.5|