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Spicy Keto Cheese Crisps – vegetarian recipe
Stav Kogan

Spicy Keto Cheese Crisps

Discover how to make perfectly crisp, wildly flavorful, and ridiculously easy Spicy Keto Cheese Crisps. In just 15 minutes, this low-carb snack will crush any craving, serving as a perfect substitute for chips or a crunchy topping for salads.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 12 crisp
Calories: 63
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup (85g / 3 oz) sharp cheddar cheese, finely shredded
  • ¼ cup (25g / 0.88 oz) parmesan cheese, finely shredded
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • Pro-Tips for Perfect Cheese Crisps
  • Use freshly shredded cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting and crisping up properly.
  • For extra flavor variations, try adding a pinch of smoked paprika, garlic powder, or everything bagel seasoning to the cheese mixture.
  • Store cooled crisps in an airtight container at room temperature with a paper towel to absorb any moisture. They are best enjoyed within 2-3 days.

Method
 

  1. Directions1.
  2. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. 2.
  3. In a medium bowl, combine the shredded cheddar, parmesan, chili powder, and ground cumin.
  4. Toss well to ensure the spices are evenly distributed throughout the cheese. 3.
  5. Drop 12 heaping tablespoon-sized mounds of the cheese mixture onto the prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading. 4. Gently press down on each mound with your fingers or the back of a spoon to flatten it into a thin, even circle about 2-3 inches in diameter. 5.
  6. Bake for 5-7 minutes, or until the edges are golden brown and the center is bubbly.
  7. Keep a close eye on them as they can go from perfect to burnt very quickly! 6.
  8. Remove the sheet from the oven and let the crisps cool completely on the parchment paper. This is a crucial step, as they will firm up and become crispy as they cool. 7.
  9. Once completely cool and rigid, carefully peel the crisps from the parchment paper.
  10. Enjoy immediately or store in an airtight container.
  11. Don't overcrowd the pan. Leaving ample space between the cheese piles ensures they bake into distinct, crispy circles instead of melting into one another.

Nutrition

Calories: 63kcalCarbohydrates: 0.5gProtein: 4gFat: 5g

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