Prep Oven & Pan: Preheat your oven to 425°F / 220°C.
Line a large baking sheet with parchment paper or a silicone mat.
Make Cheese Mounds: Portion 1. 5 tbsp (75 ml) mounds of shredded cheddar onto the sheet, leaving at least 2 inches of space between each. You should have about 15 mounds.
Add Flaxseed: Lightly sprinkle a pinch of ground flaxseed meal over every cheese mound for added texture and durability.
Season Generously: Season the first 5 chips with the paprika and cumin blend, the next 5 with southwest chipotle, and the final 5 with the savory spice blend.
Bake Until Golden: Bake for 10 minutes. The chips are ready when the edges are golden brown and the surface has small oily bubbles. The centers will still appear soft.
Rest & Crisp: Remove from the oven and let the chips rest on the hot pan for 2-3 minutes. This is the crucial step where they harden and become perfectly crispy.
Drain & Serve: Carefully transfer the chips to a paper towel-lined plate to absorb excess grease, then serve immediately with your favorite keto-friendly dip.
Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that add carbs and prevent the cheese from getting that perfect, lacy crisp. Always grate from a block for the best results.
Season from Above: For an even coating of flavor, sprinkle your seasonings from a slight height with your fingers. This prevents clumps and ensures every bite is delicious.
