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Basic Keto Cheese Crisps

Rated as 4.65 out of 5 Stars
1

"Delicious ketogenic snack."
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Ingredients

17 m servings 139
Original recipe yields 4 servings (24 crisps)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  2. Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
  3. Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Footnotes

  • Cook's Note:
  • You can substitute Cheddar cheese with mozzarella, Asiago, or Parmesan cheese.

Nutrition Facts


Per Serving: 139 calories; 11.4 0.4 8.6 36 214 Full nutrition

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Reviews

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I have been looking for a snack that fits with my Keto Diet... Found It! Cheese Snacks of just a few Oz. are expensive! Sure they are made with "Just Cheese" and "Artisan" Cheeses to boot, but t...

Perfect little snack. This recipe is more technique than recipe, but it works very well. Some tips: -Use a 24 cup muffin tin to make perfect little chips. No need to use paper if it's nonstic...

Yum! I used this recipe as a basic method for making cheese crisps but, I varied the ingredient and experimented with a few different combinations. My favorites were cheddar and thin jalapeño ...

These came out great. Let them get brown over most of the cheese before you pull them like it says or the cheese won’t be crispy. I added salt right after I pulled them out to give them just a b...

Been using Asiago Cheese. I cut it in thin slices and watch it closely. 7 to 10 mins at 400 f. Make sure it's not too thick or pieces get too chewy. I usually make a larger batch and keep it i...

These are super easy and super tasty. I make these to go with burgers instead of fries now, they work perfect! I like adding a little seasoning to them just as they come out of the oven.. ranch ...

Basic instructions for making cheese crisps and can be used with any cheese. Mine were parmesan. DO make small cheese piles and DO wait until almost all cheese is lightly browned. I made mine la...

YUM!

I make this with Cabot Vermont Sharp Cheddar. The flavor is most excellent. If you cook them till just the edges are brown. If you overcook, they are not dippable- they break.