Low carb garlic cheddar cheese crisps are keto-friendly and are super easy to make & will satisfy your cravings for chips and salty snacks. Eat alone or with a low carb dip! So good!
Instructions and photos are below, as well as a printable version of the recipe and a pinnable image too! Estimated nutrition information is at the very bottom as well.
MY LATEST VIDEOS Low carb garlic cheddar cheese crisps look delicious, right? They are!
One of the biggest challenges that I face following a low carb or ketogenic diet is satisfying those cravings for some of my favorite snacks, especially those salty, savory snacks with a crunch. Pretzels, chips and crackers are pretty difficult to fit into a low carb lifestyle but they are so delicious!
That salty crunch is so satisfying. My low carb garlic cheddar cheese crisps recipe may be just the snack you need to satisfy your cravings.
Low Carb Garlic Cheddar Cheese Crisps
(scroll down for printable recipe)
- 1 cup shredded cheddar cheese
- 2 teaspoons garlic powder
Kitchen & Beyond Natural Parchment Paper Pan Liner, 12-inch By 16-inch, Unbleached, 50-pack
Instructions:
- Preheat oven to 350 degrees
- Line a baking sheet (or two) with parchment paper sheets.
- Using a measuring spoon, drop 1 tbsp piles of cheddar cheese about 2 inches apart (the cheese will spread so don’t put them too close) on the baking sheet.
- Sprinkle garlic powder on each, just a pinch.
- Bake for 5-8 minutes (may vary, keep a close eye on them).
- Remove from oven and lift parchment paper and place on cooling racks.
- Dab tops of crisps with a paper towel to remove some of the excess grease (this is optional but if you don’t do it, your crisps may be soggy – still yummy, but soggy – if you didn’t cook them long enough).
- Store in an air-tight container in the refrigerator.
The more grease you can get off the crisps, the crispier they will be when they cool.
I enjoy the low carb garlic cheddar cheese crisps both way, crispier or chewier. You could do a few of each and see which you prefer.
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Don’t forget to Pin this on Pinterest for later. Scroll down for printable recipe and carb counts.
Although if you use Peapod, you don’t ever have to leave your house because they deliver your groceries right to your door. Even frozen foods!
Check out more delicious low carb cheese crisp recipes:
Nutrition info is provided for reference and information only and may not be accurate. Please do your own calculations to ensure accuracy, especially when using packaged ingredients as the nutrition information may vary from brand to brand.
Low Carb Garlic Cheddar Cheese Crisps
Ingredients
- 1 cup shredded cheddar cheese
- 2 teaspoons garlic powder
Instructions
- Preheat oven to 350 degrees
- Line a baking sheet (or two) with parchment paper sheets.
- Using a measuring spoon, drop 1 tbsp piles of cheddar cheese about 2 inches apart (the cheese will spread so don't put them too close) on the baking sheet.
- Sprinkle garlic powder on each, just a pinch.
- Bake for 5-8 minutes (may vary, keep a close eye on them).
- Remove from oven and lift parchment paper and place on cooling racks.
- Dab tops of crisps with a paper towel to remove some of the excess grease (this is optional but if you don't do it, your crisps may be soggy - still yummy, but soggy - if you didn't cook them long enough).
- Store in an air-tight container in the refrigerator.
7 comments
I been looking for some good keto snack recipes! I can’t wait to try this one! It looks easy to make and I bet it tastes delicious!
I place 6 on parchment paper in the microwave for 90 seconds. Perfect every time!!
Mine keep sticking to the parchment paper. I’ve tried twice and each time they just rip the parchment. I’ve even tried putting a light layer of olive oil before putting them on the sheet and it still didn’t work. Need help!
That is so weird. You are sure you used parchment and not wax paper? You could try a silicone sheet if you have one.
Could you use a silicone mat to put the cheese on and bake them that way, instead of having to use parchment paper? At least with the mat it is reusable. I really to try this recipe. I’m assuming that you would have to put this in the refrigerator and how long would they last?
Probably will work just fine.
My husband and I have been making variations of this for a few years now. Love the Cheddar and garlic. Try freshly grated parmesan with black pepper, Cheddar with a pinch of cayenne pepper, just about any combo goes.