Cheese Crisps (Two Cheeses)

ketocheesechips These keto cheese chips are a delicious low carb savoury snack that needs just 2 ingredients. Crispy and crunchy, they take less than 10 minutes to make.

1 cup cheddar cheese, shredded
1 Tbsp. Parmesan cheese, shredded

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a large baking sheet with parchment paper and grease generously. Set aside.

Scoop out heaping Tbsp. of shredded cheese and place them on the greased baking sheet. Sprinkle the tops with Parmesan cheese.

Bake for 7-10 minutes, or until a deep golden brown. Remove from the oven and let cool on the sheet for 10 minutes, before transferring to a wire rack to cool completely.

Makes 4 servings.

Cook's Notes:

Tips to make the best keto cheese crisps.
Feel free to use other kinds of cheese. Mozzarella, pepper jack and Colby cheese are all fantastic options.
You may need to cook your crisps a little longer if it hasn’t reached the golden brown stage after 10 minutes.
Grease your lined pan or baking sheet very generously. Even though cheese has natural oils in them, once baked, they are prone to sticking on surfaces.
Serve cheese chips on their own, or with some keto ketchup or BBQ sauce.

Variations:

While these cheese crisps taste delicious on their own, here are some fun flavour alternatives to also try out.
Jalapeño: Fold through ¼ cup finely diced jalapeño peppers to the shredded cheese.
Ranch: Sprinkle ranch seasoning over the chips once removed from the oven.
Garlic: Whisk together the cheddar cheese with 1 Tbsp. minced garlic.
Spicy: Add 1 tsp. each of cayenne pepper, black pepper and red pepper flakes.
Nachos cheese: Sprinkle with garlic powder, smoked ground paprika and sea salt.

Storage:

To Store: Cheese crisps can be stored at room temperature, in a completely sealed container, for up to 1 week. Any longer than that and it will begin to lose its crispiness.
To Freeze: Place leftovers in a vacuum sealed or firm ziplock bag and store them in the freezer for up to 6 months.