Easy keto cheese crisps are exactly that–take a pile of shredded cheese (the sharper the better), add some seasonings, and melt it. They’re a perfect accompaniment to a charcuterie board, dips, or a big bowl of soup.
Even though Southern food is most often equated with comfort food and soul food, we know that all regional cuisines have their forms of comfort food and that we all share the same feelings of comfort that come from making and sharing meals. The love and care that we put into cooking for our families and the time spent sharing meals together. This recipe makes that possible while also feeling good about making healthy choices.–Natasha Newton
HOW LONG WILL KETO CHEESE CRISPS LAST?
Some of our testers found that these keto cheese crisps could be stored in a Ziploc bag and were still good the next day (the ones that lasted that long). Natasha Newton, the author of the recipe, does say that they’re best the day they’re made but we think a second day is viable. However, because they’re so ingeniously easy to make, there’s no reason why you can’t just make them as you need them.
Easy Keto Cheese Crisps
Easy keto cheese crisps make a great substitute for carb-heavy crackers. Perfect for charcuterie boards or dipping into a low-carb dip, they’re always a favorite snack. And they’re so simple to make!
Drop tablespoons of cheese onto the lined baking sheet, spacing them at least 2 inches (5 cm) apart. Sprinkle with the seasoning of your choice, if using.
Bake until the crisps are golden brown and to your desired crispness, 9 to 14 minutes. Watch closely at the end of the baking time to avoid burning them.
Cool for 5 minutes on the baking sheet then transfer to a paper towel-lined plate. They’ll get crispier as they cool. Crisps are best eaten the day they’re made.
Serving: 1servingCalories: 241kcal (12%)Carbohydrates: 4g (1%)Protein: 15g (30%)Fat: 19g (29%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 59mg (20%)Sodium: 352mg (15%)Potassium: 117mg (3%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 650IU (13%)Vitamin C: 1mg (1%)Calcium: 486mg (49%)Iron: 2mg (11%)
Originally published August 14, 2021
Recipe Testers’ Reviews