Wonderfully crispy and flavorful bacon chips work well for scooping up guacamole, salsa, or sour cream.
They're perfect on game day, or anytime you crave something crunchy on the keto diet.
Many people complain that they miss crunchy snacks on the keto diet. I was one of them until I discovered that there are actually MANY options when it comes to crispy and crunchy keto snacks.
These amazing chips are one of those snacks that help you stop feeling as though you're missing out on something by being on a low-carb diet. They are incredibly tasty, and they are also VERY easy to make.
You'll only need ONE ingredient to make these tasty chips - a package of bacon! 🥓 It's best to choose medium-thickness strips, not very thin and not very thick. But if you do end up using those, simply adjust the baking time.
How to make bacon chips? It's so easy! Scroll down to the recipe card for the full instructions. Here are the basic steps:
You start by cutting each slice of bacon into three or four pieces, depending on the slice's length. So basically what you're doing here is cutting them into bite-size pieces.
Next, you arrange the pieces on a rimmed parchment-lined baking sheet.
The last step is to bake them until crispy. This should take 15-20 minutes in a 400-degree F oven. That's it! I told you this was easy!
The chips will be too soft when they emerge from the oven. Make sure to let them rest and firm up for 5-10 minutes before using them.
The best way to vary the basic recipe is to sprinkle the bacon with spices before you bake it. Good options include smoked paprika and cumin.
Another option is to brush the bacon pieces with a thin layer of maple syrup (real or sugar-free) before you bake them. Add a bit of cayenne for an interesting sweet-smoky-spicy flavor combination.
Serve these chips as you would serve any other chips, alone (they are delicious all on their own) or with your choice of a tasty dip. Guacamole is an excellent choice. Other options include salsa, ranch dip, cheese fondue, and Greek yogurt dip.
On game day, I like to make us a snack platter with these chips, with parmesan crisps or keto cheese chips, some fresh-cut vegetables, and a dip or two. No one complains, not even my kids who typically eat a higher-carb fare than we do.
After they're completely cool, I store these chips in a Ziploc bag in the fridge. They should last for about five days, but they never last that long in my house!
You don't even need to reheat them, by the way. Cold bacon is surprisingly delicious.
But if you'd like to reheat them, place them on a plate lined with a paper towel, cover with another paper towel, and microwave in 30-second increments. You can also reheat them in a 300F oven, and this should help crisp them back up.
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Oven-Baked Bacon Chips
- 1 (8 oz) package bacon
- A sprinkle of spices (optional; you can use freshly ground black pepper, smoked paprika, and/or garlic powder)
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- With a sharp knife, cut each bacon strip into three or four pieces (you want them bite-size). Arrange the pieces in a single layer on the prepared baking sheet.
- You can lightly season the bacon pieces if you wish, but this is optinal.
- Bake the chips until very crispy, 15-20 minutes.
- Place them on paper towels and allow them to cool and firm up, 5-10 minutes.
- Serve with a dip such as guacamole, salsa or sour cream dip.
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NUTRITION PER SERVING
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