We’ve all been there—craving that satisfying crunch of a tortilla chip but trying to keep things low-carb. Well, I have the perfect solution that doesn’t sacrifice flavor! My Cheese Chips and Guacamole recipe is a total game-changer. It comes together in just about 20 minutes and delivers that salty, cheesy crispiness paired perfectly with creamy, fresh guac. It has quickly become my go-to snack for movie nights or just a quick afternoon pick-me-up when I need something savory and filling.
Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 2
Ingredients:
For the Cheese Chips:
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1 cup (4 oz / 113g) shredded cheddar or parmesan cheese
For the Guacamole:
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1 medium avocado (approx. 5.3 oz / 150g), mashed
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0.5 lime, juiced (approx. 1 tbsp)
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1 tsp diced jalapeño pepper
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2 tbsp fresh cilantro leaves, chopped
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0.25 tsp pink Himalayan salt (to taste)
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0.25 tsp freshly ground black pepper (to taste)
Directions:
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Arrange the cheese on the baking sheet in 4 equal mounds (approx. 0.25 cup or 1 oz / 28g per mound), ensuring there is at least 2 inches (5 cm) of space between each one to allow for spreading.
- Bake for approximately 7 minutes, or until the edges are golden brown and the centers have fully melted and look lacy.
- Remove the baking sheet from the oven and set it on a cooling rack; let the chips cool undisturbed for 5 minutes (they will be soft initially but will crisp up significantly as they cool).
- While the chips are cooling, combine the mashed avocado, fresh lime juice, diced jalapeño, and chopped cilantro in a medium mixing bowl.
- Season the guacamole mixture with the pink Himalayan salt and black pepper, stirring until well combined.
- Once the cheese chips are crisp and cool, top each chip with a generous dollop of the guacamole and serve immediately.
Nutritional Information (Per Serving):
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Calories: 323 kcal
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Total Carbohydrates: 8g
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Dietary Fiber: 5g
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Net Carbohydrates: 3g
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Protein: 15g
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Total Fat: 27g
Pro Tips for Success
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Shred Your Own Cheese: For the crispest chips, buy a block of cheese and shred it yourself. Pre-shredded cheese usually contains anti-caking agents (like potato starch) which can prevent the cheese from melting into a cohesive, lacy crisp and may add unnecessary carbs.
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Watch the Oven Closely: Cheese can go from “perfectly golden” to “burnt and bitter” in a matter of seconds. Start checking your chips at the 5-minute mark. You want the edges browned and the center bubbling but not dark.
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Patience is Key: When you first pull the baking sheet out, the chips will be soft and oily. Do not try to move them immediately. They require the full 5 minutes on the cooling rack to firm up and achieve that cracker-like texture.
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Customizing the Flavor: Feel free to season the cheese mounds before baking! A sprinkle of garlic powder, paprika, or even cumin adds a great depth of flavor that pairs beautifully with the spicy guacamole.
Frequently Asked Questions (FAQ)
Can I make the cheese chips ahead of time? Yes, you can make the cheese chips in advance. Store them in an airtight container at room temperature for up to 3 days. However, do not top them with the guacamole until you are ready to serve, or they will become soggy.
Why aren’t my cheese chips getting crispy? If your chips are chewy instead of crispy, they likely didn’t bake long enough or haven’t cooled completely. If they are cool and still soft, you can pop them back in the oven for another 1-2 minutes, watching carefully to ensure they don’t burn.
What is the best cheese to use for keto chips? Harder cheeses with higher fat content work best. Cheddar, Parmesan, and Provolone are excellent choices because they melt well and firm up nicely as they cool. Avoid soft cheeses like mozzarella alone, as they tend to stay chewy rather than crisping up.
How do I keep my guacamole from turning brown? The lime juice in this recipe helps prevent oxidation, but if you need to store leftover guacamole, press plastic wrap directly against the surface of the dip to eliminate air contact before placing the lid on your container.
I really hope you give this Cheese Chips and Guacamole recipe a try the next time you need a crunchy, savory fix. It is amazing how something so simple can feel so indulgent while keeping you on track with your low-carb or keto goals. Whether you are serving this as a party appetizer or just enjoying a quiet snack at home, it hits all the right notes. If you make it, please leave a comment below and let me know how it turned out—I would love to hear what type of cheese you decided to use!
