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.
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 version is made with mozzarella and oregano. It reminds me of pizza!
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Ingredients
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.
Variations
- 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. Use ¼ teaspoon of each spice.
- If you don't enjoy spicy food, you 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:
Your first step is to drop six mounds of shredded cheese onto a parchment-lined baking sheet. Sprinkle the cheese 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. 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.
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. Â
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! 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 freezing them. They're best when freshly baked. Freezing them will negatively affect their texture.
Serving Suggestions
These tasty chips are 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 dip, Greek yogurt dip, cream cheese dip, and guacamole.
Storing Leftovers
I 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.
More Keto Snacks
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Recipe Card
Crispy Keto Cheese Chips
Ingredients
- ¾ cup shredded part-skim mozzarella - 3 ounces
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Pinch red pepper flakes
Instructions
- Preheat your 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.Â
- 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.
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 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.Â
- 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. Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
anonymous
These were so good!
Vered DeLeeuw
Glad you liked them! Thanks for the review.
Cathy
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
I'm so glad you like these cheese chips, Cathy! Thanks for taking the time to write a review.