These delicious cheese chips are made with mozzarella and flavored with garlic and oregano. They are crispy and delicious on their own or with various dips.
No more excuses! Instead of reaching 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 cheese chips are the perfect solution. This version is made with mozzarella and oregano. It reminds me of pizza!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
Shredded mozzarella: I typically use part-skim mozzarella because it's widely available, but if you can find whole-milk cheese, that's even better. You can use other cheeses, like sharp cheddar or shredded (not grated) parmesan.
Spices: Garlic powder, dried oregano, and red pepper flakes. If you don't enjoy spicy food, omit the red pepper flakes.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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
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! 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. But remember that the darker they are, the crisper they will be.
- 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
You can make these chips in the microwave, but you'll need to make one or two at a time. 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.
You should be able to fit up to eight of them in a standard sheet pan, as shown in the image below. If you'd like to make more, use two pans and rotate them in the oven midway. 
I don't recommend using low-fat cheese in this recipe (or in any recipe!). Low-fat cheese is made by removing much of the milk fat, which also removes flavor and richness. Fat carries flavor and helps cheeses melt, so low-fat cheese can be dry and rubbery and taste flat.
The leftovers are tricky. 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 try to only make as many as I plan on eating right away. I usually make six of them at a time, and my husband and I split them.
When I do have leftovers, I prefer to freeze them. I then reheat them in a 350°F oven on a parchment-lined baking sheet for about 5 minutes, directly from the freezer, to crisp them up. Be careful when reheating them - the chips shown in the image below spent about ten minutes in the oven and became slightly over-baked (but crispy and delicious nonetheless!)
Serving Suggestions
These chips are wonderful on their own, and that's how I usually enjoy them. They are also good dipped into sugar-free marinara sauce (Rao's is a good brand), sour cream dip, cream cheese dip, and guacamole.
The image below shows the chips served with three different dips - Greek yogurt dip, pimento cheese, and smoked salmon mousse. Also on the plate: Almond flour crackers and cucumber slices.
Recipe Card
Crispy Oven-Baked 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 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.
- When I do have leftovers, I prefer to freeze them. I then reheat them in a 350°F oven on a parchment-lined baking sheet for about 5 minutes, directly from the freezer, to crisp them up.
- 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.
Aaron says
Thank you for this easy and delicious recipe!
Vered DeLeeuw says
You're very welcome, Aaron! Glad you liked these chips.
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.