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 particular version is made with mozzarella and oregano. It reminds me of pizza! 🍕
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.
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.
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
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.
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.
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.
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.
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Crispy Keto Cheese Chips
- ¾ cup shredded part-skim mozzarella (3 oz)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Pinch red pepper flakes
- 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.
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