These keto cheese chips are made with mozzarella and flavored with garlic and oregano. They are crispy and delicious on their own or dipped in sour cream or marinara sauce.
No more excuses! Instead of reaching out for something you shouldn't eat, let's devote 20 minutes to making these delicious chips. When you're on a low-carb diet and craving something crunchy, these oven-baked keto cheese chips are the perfect solution. This version is made with mozzarella and oregano. It reminds me of pizza!
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
Shredded mozzarella: I use part-skim shredded mozzarella. I don't recommend using low-fat cheese in this recipe (or in any recipe!). Another option is to use a bag of "Italian mix" shredded cheese.
Spices: Garlic powder, dried oregano, and red pepper flakes.
Variations
- You can use different cheeses like sharp cheddar or shredded (not grated) parmesan.
- Add more spices, including onion powder and smoked paprika. You can use ¼ teaspoon of each additional spice.
- If you don't enjoy spicy food, omit the red pepper flakes.
- Sprinkle bacon bits on top of the cheese mounds before baking them.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these chips:
Drop six mounds of shredded cheese onto a parchment-lined baking sheet. Sprinkle the mounds with garlic powder, dried oregano, and red pepper flakes.
Bake them until they're crisp and browned. This should take about 15 minutes in a 375°F oven.
Cool the chips briefly before enjoying them. They crisp up as they cool.
Featured Comment
These chips are my not-so-guilty pleasure! I make them almost every day. I LOVE dipping them in sour cream. Thank you for this recipe! - Cathy Read more comments
Recipe Tips
- I like to bake these chips until they are very crisp and their edges are deep brown. How dark you want them is up to you, so it's a good idea to start checking them after 10-12 minutes.
- What to do with the leftover shredded cheese? Freeze it! Shredded cheese freezes well, and you can use it in recipes straight from the freezer. Ever since I realized one can freeze bags of shredded cheese, I no longer have to worry about leftover shredded cheese becoming moldy in the refrigerator.
Recipe FAQs
Yes, absolutely. I typically use part-skim because it's widely available. But if you can find whole-milk cheese, that's even better.
Yes! You can use cheddar or parmesan. You can also use a shredded Italian cheese blend.
Yes. You'll need to make one or two at a time, though. Place the shredded cheese mounds on parchment paper, 2 inches apart, directly on the microwave plate. Microwave on high. Start with 30 seconds for one chip and add more time as needed.
I don't recommend storing the leftovers. Perhaps it's because they're made with part-skim mozzarella, but they lose their crispiness fast (more so than other homemade cheese crackers I make) and become rather chewy. So, I recommend you only make as many as you plan on eating right away. I usually make six of them at a time, and my husband and I split them.
Serving Suggestions
These chips are wonderful on their own, and that's how I usually enjoy them. They are also good dipped in sugar-free marinara sauce (Rao's is a good brand). Other tasty options for dips include sour cream dip, Greek yogurt dip, cream cheese dip, and guacamole.
Recipe Card
Crispy Keto Cheese Chips
Video
Ingredients
- ¾ cup shredded part-skim mozzarella - 3 ounces
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Pinch red pepper flakes
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Divide the shredded cheese into six fairly equal mounds on the prepared baking sheet, spacing them 2 inches apart. Gently flatten them with your hands.
- Evenly sprinkle the cheese mounds with garlic powder, oregano, and red pepper flakes.
- Bake until the edges are browned, about 15 minutes.
- Remove the pan from the oven. Let the chips cool and crisp up, still on the cookie sheet, for about 5 minutes before serving.
Notes
- I like to bake these chips until they are very crisp and their edges are deep brown. How dark you want them is up to you, so it's a good idea to start checking them after 10-12 minutes.
- It's best to make only as many chips as you can eat right away. They lose their crispiness fast, so I don't recommend keeping any leftovers.
- What to do with leftover bagged shredded cheese? Freeze it! Shredded cheese freezes well, and you can use it in recipes straight from the freezer.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Laurie Dial says
hi. i made these and they stuck to the wax paper. what am.i doing wrong please
Vered DeLeeuw says
Hi Laurie,
Thank you for this question. You should use parchment paper, not wax paper.
Alison says
Can I use a slice of mozzarella instead of shredded? I just recently bought sliced to do a chip
Vered DeLeeuw says
Hi Alison,
Yes. I assume you mean sliced mozzarella like this? If so, you can cut each slice to four squares and bake them. Keep an eye on them as they might need to spend less time in the oven.
anonymous says
These were so good!
Vered DeLeeuw says
Glad you liked them! Thanks for the comment.
Cathy says
These chips are my not so guilty pleasure! I make them almost every day. I LOVE dipping them in sour cream. Thank you for this recipe!
Vered DeLeeuw says
I'm so glad you like these cheese chips, Cathy! Thanks for taking the time to write a review.