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Keto Cheese Chips and Guacamole – vegetarian recipe
Stav Kogan

Keto Cheese Chips and Guacamole

A game-changing low-carb snack featuring crispy, savory cheese chips paired with a vibrant, creamy guacamole. Perfect for movie nights or party appetizers, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 20 minutes
Servings: 1 serving
Calories: 323
Ingredients Method Nutrition

Ingredients
  

  • For the Cheese Chips
  • 1 cup (113 g / 4 oz) shredded cheddar or parmesan cheese
  • For the Guacamole
  • 1 medium avocado, mashed (approx. 5.3 oz / 150g)
  • 0.5 lime, juiced (approx. 1 tbsp / 15 ml)
  • 1 tsp (5 ml) diced jalapeño pepper
  • 2 tbsp (30 ml) fresh cilantro leaves, chopped
  • 0.25 tsp (1.3 ml) pink Himalayan salt, to taste
  • 0.25 tsp (1.3 ml) freshly ground black pepper, to taste
  • for Success
  • Watch the Oven Closely: Cheese can go from perfectly golden to burnt in seconds. Start checking your chips at the 5-minute mark. You want the edges browned and the center bubbling but not dark.
  • Customize the Flavor: Feel free to season the cheese mounds before baking! A sprinkle of garlic powder, paprika, or cumin adds a great depth of flavor that pairs beautifully with the guacamole.

Method
 

  1. Directions
  2. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper or a silicone baking mat.
  3. Arrange the cheese on the baking sheet in 4 equal mounds (approx. 0. 25 cup or 28g / 0.99 oz per mound), ensuring there is at least 2 inches of space between each one to allow for spreading.
  4. Bake for approximately 7 minutes, or until the edges are golden brown and the centers have fully melted and look lacy.
  5. Remove the baking sheet from the oven and set it on a cooling rack.
  6. Let the chips cool undisturbed for 5 minutes—they will be soft initially but will crisp up significantly as they cool.
  7. While the chips are cooling, combine the mashed avocado, fresh lime juice, diced jalapeño, and chopped cilantro in a medium mixing bowl.
  8. Season the guacamole mixture with the pink Himalayan salt and black pepper, stirring until well combined.
  9. Once the cheese chips are crisp and cool, top each chip with a generous dollop of the guacamole and serve immediately.
  10. Shred Your Own Cheese: For the crispest chips, buy a block of cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents which can prevent the cheese from melting into a cohesive, lacy crisp.
  11. Patience is Key: When you first pull them out, the chips will be soft. They require the full 5 minutes on the cooling rack to firm up and achieve that perfect cracker-like texture.

Nutrition

Calories: 323kcalCarbohydrates: 8gProtein: 15gFat: 27g

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