If you’re craving something crunchy to go with your favorite Keto-friendly dips, you will love these baked cheese crisps! They're quick, easy to make and require only one ingredient…CHEESE!
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Who doesn’t love the idea of low carb crackers or Keto chips? These cheese crisps are a perfect combination of both for a crunchy Keto snack.
You can get creative and sprinkle them with this Everything But the Bagel Seasoning orCajun Seasoning Mix to add extra flavor. If you want an extra spicy kick, top each piece of cheese with a slice of jalapeno.
What's in Keto Cheese Crackers
- Cheese slices
*Exact measurements are listed in the recipe card below.
How to Make Keto Baked Cheese Crisps
Select thick cheese slices of your choice and cut into squares or you can buy precut cheese squares.
Preheat oven to 400F
Place the cheese slices on a sheet pan lined with parchment paper.
Bake for 10 minutes, or until the cheese begins to slightly brown and firms up.
Carefully transfer to paper towels to absorb any excess oil. Allow to cool on the paper towels. The cheese will crisp up as it cools.
They are delicious by themselves or you can serve with Guacamole, Ranch Dip, this Buffalo Chicken Dip or Jalapeño Popper Chicken Dip!
Tips for Making Low Carb Crackers
- Store cheese crisps in airtight container or zip lock bag for several days and you will be able to keep your low carb crackers fresh and crispy.
- After cooling for a few minutes, drape them over the bottom of a glass or bottom of a muffin tin to make perfect little cheese cups.
- Crumble the cheese crisps, after completely cooled, and toss into your favorite salad.
- When using different types of cheese, watch your baking times as different cheese cooks faster.
Easy Substitutions for Keto Cheese Chips
You can use most any cheese of your choice to change up the flavor of these baked cheese crisps, including:
- Mozzerella
- Grated Parmesan
- Cheddar
- Pepper Jack
- Aziago
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Keto Baked Cheese Crisp Crackers
INGREDIENTS
- Thick cheese slices, cut into small squares
INSTRUCTIONS
- Preheat oven to 400F
- Place the cheese slices on a sheet pan lined with parchment paper. Bake for 10 minutes, or until the cheese firms up. Transfer to paper towels to absorb any excess oil. Allow to cool on the paper towels and the cheese will crisp up as it cools.
- Store in airtight container or ziplock bag for several days and crackers will remain crispy! Serve with guacamole, your favorite creamy dip or with my Buffalo Chicken Dip!
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
kathy bartz
wow! very informative information. thank you so much for sharing! I got some ideas from you. ❤️
Kathy
Keto Cooking Christian
Thanks so much! I hope you enjoy them.
Dori
Mine were not crispy at all! They just got all chewy like left over pizza cheese. Disappointing as I was looking forward to having these with tomato soup
Keto Cooking Christian
Some ovens cooked at different temps. To get the crackers crispy, they have to cook long enough. Maybe leave them in the oven a little longer next time. That should remedy the issue.
Lisa
Sounds like they should have cooked a little longer and/or the cheese slices were too think
I've had this happen to me. Give it a second try
Tom Henderson
I had better results at 375 for 7 minutes
Keto Cooking Christian
Some ovens run hotter than others, glad you made it work.
Kathy
Mine got chewy after storing. What did I do wrong?
Keto Cooking Christian
Not sure, but you can try heating them back up quickly next time.
Kimberly
I did 8 min and they were perfect! Thank you
Keto Cooking Christian
Awesome!
Lisa
My cheese all melted together. Any thoughts on how to prevent that?
Keto Cooking Christian
My guess is they were either too close together or the cheese was a very soft cheese that melts/spreads easily, like fontina for example. The cheese that works the best for me, is the Old Croc Australian cheese slices. They are delicious and come already seasoned in different flavors. I just made some last week and they were fantastic! Here is a link to their site, but you can also purchase at Walmart. Because these are more firm and don't spread, I bake them for 30 minutes @ 325F. http://oldcroccheese.com/product/flavored-cheddar-variety-pack/