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    Home » Snack Recipes » Keto Cheese Chips

    Keto Cheese Chips

    Last updated: Sep 19, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These keto cheese chips are made with mozzarella and flavored with garlic and oregano.

    They are crispy and so delicious, on their own or dipped in sour cream or sugar-free marinara sauce.

    Keto cheese chips served on a white plate with a red napkin.

    No more excuses! You CAN enjoy delicious crunchy snacks on the keto diet. So instead of reaching out for something that you really shouldn't eat, let's devote 20 minutes to making these delicious chips.

    When you're craving something tasty and crunchy, these oven-baked keto cheese chips are the perfect solution. This particular version is made with mozzarella and oregano. It reminds me of pizza! 🍕

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    The ingredients needed to make keto cheese chips.

    You'll only need a few simple ingredients to make this tasty keto snack. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    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 one of those bags of "Italian mix" shredded cheese.

    Spices: I like to use garlic powder, dried oregano, and red pepper flakes. Do make sure the spices you use are fresh! A stale spice can easily ruin a dish, and I'm speaking from experience.

    Instructions

    Making these keto cheese chips is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to drop six mounds of shredded cheese onto a parchment-lined baking sheet. Gently flatten the mounds with your fingers. You want to keep them spaced away from each other, about 2 inches apart.

    The next step is to sprinkle the cheese piles with garlic powder, dried oregano, and red pepper flakes.

    Now bake them until they're crisp and browned. This should take about 15 minutes in a 375°F oven. But as you know, ovens vary. So it's a good idea to start checking after about 12 minutes.

    Cool the chips briefly before enjoying them. They crisp up as they cool.

    A photo collage showing the steps for making keto cheese chips.

    Expert tip

    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 that one can freeze bags of shredded cheese, I no longer have to worry about leftover shredded cheese becoming moldy in the refrigerator.

    Frequently asked questions

    Can I use a cheese other than mozzarella?

    Yes! You can use cheddar or parmesan. You can also use a shredded Italian cheese blend.

    Can I make these chips in the microwave?

    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.

    Can I freeze keto cheese chips?

    I don't recommend freezing them. They're best when freshly baked. Freezing them will negatively affect their texture.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use different cheeses to make these chips. Try sharp cheddar or shredded (not grated) parmesan. Both are excellent.
    • You can use different spices, including onion powder and smoked paprika.
    • If you don't enjoy spicy food, you should definitely omit the red pepper flakes.
    • Try sprinkling some bacon bits on top of the cheese mounds before baking them.
    A keto cheese chip held up in the air to show its lacey texture.

    Serving suggestions

    These tasty chips are absolutely wonderful on their own, and that's how I usually enjoy them. They are also very good dipped in sugar-free marinara sauce (Rao's is a good brand).

    Other tasty options for dips include sour cream, Greek yogurt dip, and guacamole.

    Storing leftovers

    I actually don't recommend storing leftovers of these chips. 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 that 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 between us.

    Keto cheese chips served on a white plate.

    Related recipes

    • Keto Crackers
      Keto Almond Flour Crackers
    • Parmesan Crisps.
      Parmesan Crisps
    • Keto Beef Jerky
      Keto Beef Jerky
    • Salami chips.
      Salami Chips

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Cheese Chips
    4.97 from 129 votes
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    Crispy Keto Cheese Chips

    These cheese chips are made with mozzarella and flavored with garlic and oregano. They are crispy and so delicious, on their own or dipped in marinara sauce.
    Prep Time5 mins
    Cook Time15 mins
    Rest time5 mins
    Total Time25 mins
    Course: Snack
    Cuisine: American
    Servings: 2 servings
    Calories: 129kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • ¾ cup shredded part-skim mozzarella (3 oz)
    • ¼ teaspoon garlic powder
    • ¼ teaspoon dried oregano
    • Pinch red pepper flakes

    INSTRUCTIONS

    • Preheat your oven to 375 degrees 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, around 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.

    WATCH THE VIDEO:

    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 after 10 minutes.
    It's best to make only as many chops as you can eat right away. They lose their crispiness fast. 
    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.  

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 3crisps | Calories: 129kcal | Carbohydrates: 2g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Sodium: 277mg | Fiber: 1g | Sugar: 1g
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    More Low Carb Snack Recipes

    • Honey-roasted nuts.
      Honey-Roasted Nuts
    • Prosciutto wrapped mozzarella.
      Prosciutto-Wrapped Mozzarella
    • Fried boiled eggs.
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      Cheese Crackers

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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