Keto cheese chips

Keto cheese chips

Looking for a crunchy keto cheese chip to snack on or to enjoy with guacamole or dip? This two-ingredient keto cheese snack is the perfect option. We'll show you how to make these foolproof cheese chips in minutes.

Keto cheese chips

Looking for a crunchy keto cheese chip to snack on or to enjoy with guacamole or dip? This two-ingredient keto cheese snack is the perfect option. We'll show you how to make these foolproof cheese chips in minutes.
4 servingservings


  • 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese or provolone cheese or edam cheese
  • ½ tsp ½ tsp paprika powder
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Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Add shredded cheese in small heaps on a baking sheet lined with parchment paper. Make sure to leave enough room in between them so they aren’t touching.
  3. Sprinkle paprika powder on top and bake in the oven for about 8–10 minutes, depending on how thick they are. Pay attention towards the end so that you don't burn the cheese, as burned cheese tends to have a bitter taste.
  4. Let cool on a cooling rack, and enjoy — great alone as a crunchy snack or perfect to serve with a dip.


These chips are best enjoyed straight away while they're fresh and crunchy. If you have some left and want to eat them later we recommend placing them in an air-tight container and storing them in the fridge.

Substituting ingredients

Feel free to use any cheese you like but preferably a kind that melts nicely and firms up when cooled. Mixing some parmesan in can be a good idea to achieve that.

For a dairy-free option try making chips from zucchinis, a bit more time consuming but a really nice treat. If you want to make cheese chips with a twist, add some salami like in this recipe.

Instead of paprika powder you can use onion, garlic, chili powder or taco seasoning.

Serving suggestions

Speaking of tacos... you can use this recipe to make your own keto taco shells.

We suggest serving these chips with a nice dip such as guacamole, salsa dip or a classic ranch dip.

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  1. Paula p
    Do you refrigerate the cheese chips if you made extra?
  2. Belinda
    1 minute in the microwave on baking paper also works if you just want 1 or 2 - great way to curb a craving for something crunchy
  3. Rene
    These are soooo good. I was desperate for something for lunch so I made these and had it with sour cream.
    Reply: #7
  4. Sarah
    Is it just me, or is anyone else having problems with them sticking to the parchment paper? Solutions?
    Replies: #21, #38, #40, #44, #53
  5. alice gill
    I was told that I need to go on a carb diet ti improve my health, mainly problems with my inside of the stomach, which include my intestines and need mainly meats, vegtables, no fruit, no breads, no rice, in other words, only meat and veggie. This inclludes no soda,no sweets and I presume anything sweet, therefore I need recipes for meals, including snacks. Don't want or shall I say don't need to lose any weight, but need to gain weight it, but having a tough time just trying to come up with differen ideas, therefore need help.
  6. Carole
    These were pretty interesting! I didn't have sliced cheese, only grated, but I tried putting little piles of grated cheese on the parchment paper and it worked fairly well as a thin crispy little blob. I suspect sliced cheese (sliced fairly thin) would do better and look more like a chip of some sort. It did not stick to the paper.....I let them cool just a bit, and then a spatula easily lifts them off. I'm thinking next time I play around with this recipe I'll put some cayenne pepper on top of the cheese, or perhaps some ranch dressing powder (such as the one made to shake onto popcorn). I'll edit comments when I have tried more things. Overall, even the plain cheddar ones I made were oddly interesting crunch as a snack, but not delicious enough to go crazy with them. A few is enough! Quick little snack to have something a bit different.
  7. Casey
    I have tried the chips several times... They never turn out crispy. I have tried slicing very thin, baking longer... Always have fat on the parchment paper they end up being chewy... Any ideas?!
    Replies: #9, #22
  8. Mary
    I would definitely let these burn a little bit in order to get them crunchy. I also used hot Hungarian paprkia. Blot with paper towels.
  9. Karen
    I immediately transfer them to paper towels to absorb the extra fat, and gently pat the top of them with another paper towel. Worked great for me!
  10. Wendy
    I've just tried this, one minute in the microwave, absolutely delicious
  11. Suzy
    Whole Foods aka Whole Paycheck, sells these except they're made with parmesan cheese and they're sooo tasty, but they can be a little pricey. Will try to make my own with parm and with the different cheeses. THey definitely satisfy the crunch & chip cravings.
  12. Rosie
    Anyone have any ideas on what to put on them to make them taste like Cool Ranch Doritos?
    Replies: #36, #51
  13. Alicia
    i ruined a pack of sliced cheddar because these stuck/melted into parchment paper and cheese grease spilled all over the over. Not like the pic at all! bummer
    Replies: #27, #41, #46, #47
  14. Jane Hough
    2 days ago

    Thanks for letting me know about this weekend but I will be there

  15. Kathy
    Just made these. So delicious!!
  16. Karen C
    I just made my own version of these tonight fried a little bit of butter in the frying pan. Probably could have done without the butter, but they came out quite crispy! I didn't think they were going to be crispy, but they absolutely were.
  17. Mary
    Did some experimentation: Shredded cheese works better, the hard cheeses create a crisper end product (Parmesan, Romano). Softer cheese will create a more flexible chewy end product. I did a mix of Parm and Cheddar which was crispy yet chewy, but these worked out great a mini taco shells. I had left over taco meat, guacamole, salsa. Made a layered dip. Worked out wonderfully
  18. Alton K
    Alicia, I use non-stick aluminum foil with great results,; he foil can be used numerous times.
  19. Maddie
    I use shredded cheese preferably Colby Jack and I do a handful of cheese per pile to make 6 . Kind of flattten the pile but make sure there's at least an inch between or they'll join.
  20. OgreZed
    These are so easy to make in the microwave:

    Using a silicon mold, I can turn a 12-slice package of cheese into crisps within 10 minutes, and they are all consistent in size and texture. I do 3 slices of cheese per batch, at 2 minutes per batch. I have three different size molds, resulting in either 12 small crisps, 6 medium crisps, or 3 large crisps in a batch.

  21. OgreZed
    Sarah, use a silicon mold instead of parchment paper. Also, much quicker in the microwave.
  22. OgreZed
    Casey, if they're chewy, you haven't cooked them long enough. I do mine in the microwave in silicon molds. When they come out, the cheese is molten, but firms up within seconds and then crisps up after 20 to 30 seconds. I've done it with cheese slices, shredded cheese, even thicker chunks sliced off a block of cheese. When they come out chewy, it means they need to be microwaved a bit longer. It's usually pretty obvious because they aren't completely molten. I usually do about 2 minutes in the microwave for 3 packaged slices of cheese (i.e. about 60 grams when I do shredded or slice my own).
  23. Cheryle
    I used both cheddar and provolone cheese. Turned out great but how do you store them? In the icebox?
  24. 1 comment removed
  25. Tina
    To crisp take off the hot pan... Allow to cool more quickly.... I make these with all kinds of cheese. love them!!
  26. Kathleen
    Mine are yummy and crispy but once stored in container they get soft. Is there any way to keep them crispy??
  27. Sally
    Alicia, sounds like you may have used wax paper instead of parchment paper.
  28. PC
    they are very crispy but so salty I cant even eat them... :(
  29. caz
    just made some with onion powder on them yummy cheese and onion crisps!
  30. nancy spinney
    i make mine right on the cookie sheet they slide right off, because of the grease, made them tons of times with no problem
  31. HARVEY
    Looks good I will have to try it. You could have it for lunch and maybe a add on with dinner.
  32. Marisa
    Take off pan right away and dab off any excess fat on top then refrigerate always crispy. Cook on 420 in oven till they start getting brown about 6 to 10minutes.
  33. Sam
    Be careful not to use wax paper! The cheese sticks and it's not edible (or really really hard to remove the wax paper!)
  34. Pat
    Would these work in the small aluminum foil muffin pans in the oven?
  35. Heather
    I was wondering if anyone had tried adding flax seeds or anything like that to switch up the texture? If you did, how much and which seeds did you use?
  36. Pam
    HI There, Go on "Delish" and type in cool ranch cheese crisps. They have a video and recipe for this. It uses ranch powder ( like hidden valley dry mix packets), garlic powder, onion powder, paprika. I also do the "two ingredient" cheese crisps using egg whites and cheese. Made in a muffin tin and baked in the oven. I use spices in the mixture. Just type it in your search engine and it will pop up. These are yummy.
  37. Donna
    Looking at the nutrition info, it doesn't appear that the fat grams are reduced, even though a lot of fat melts out during the crisping process. Will that mess up our macros ?????
  38. Susie
    I don’t use parchment and I don’t use silicone. I use a chinaware saucer. Works fine. Never sticks. Just peel off as soon as it comes out of the microwave. I use 1 tablespoon of grated cheese per crisp and about 45 seconds in the microwave. Delicious.
  39. Cookie
    These are great for those who love Cheez-Its! It reminds me of them. Oh and I use Colby Shredded Cheese for mine.
  40. Frances
    Put them on aluminium foil that you have in the cupboard, it works a treat!
  41. Deborah Norris
    You still need to put the parchment paper on a cookie sheet.

    i ruined a pack of sliced cheddar because these stuck/melted into parchment paper and cheese grease spilled all over the over. Not like the pic at all! bummer

  42. Nicolette
    I 've made 2 slices Edam cheese with paprika sprinkled over, placed it on baking paper and baked 200degrees untill puff and crispy. Was absolutely good!
  43. Vickie Smyth
    Made mine first time tonight - oh my oh my so amazing with three types of cheese mixed in - yummy
  44. Lucy
    I am too. I've tried cooking for less time, but still end up eating paper. Did you come to any solutions?
  45. Donna
    I saw someone else post this...put a little coconut flour under the does help with the grease.
  46. Carol
    The recipe says to use shredded cheese
  47. Angela
    Throw a handful of shredded cheese in a pan (no butter needed). Cook for a couple minutes per side, Making sure both sides are dark in color. It will secrete fat like a burger, so it won't stick. I used a blended cheese but you can also shred block cheese.
  48. Eve
    (1) Be careful not to oven it with WAX paper because it will stick right down and become impossible to take out!
    (2) Then I tried putting cheese directly on china plate and in the microwave for 2 minutes -> sticked right on the plate too.
    (3) Finally, I ended up using actual non-bleached parchment paper, topped with cheese and spices, put it in microwave for 1:00 min -> came out nice and crispy (and very little dishes to do after)!
    *Wonderful recipe for studying snacks for stressful exams periods! What a great idea!
    *Ingredient used: Costco cheddar cheese shredded at home
  49. 1 comment removed
  50. jack.mangano
    I tried it sucked dont ever go over 3 or 5 min they will burn.
  51. Judi
    Why not the ranch seasoning recipe on DD? I have a "doritos" seasoning recipe that I use ;)

    Anyone have any ideas on what to put on them to make them taste like Cool Ranch Doritos?

    Reply: #52
  52. Kristin Parker Team Diet Doctor

    Why not the ranch seasoning recipe on DD? I have a "doritos" seasoning recipe that I use ;)

    Anyone have any ideas on what to put on them to make them taste like Cool Ranch Doritos?

    Great suggestion! Here's the direct link.

  53. Camille
    Mines were not coming of the parchment paper so i used a none-stick pan and they came out perfect.
  54. Karen
    I've made these primarily with Parmesan finely grated and mixed with some crushed chillis and a pinch of either basil or oregano. I also found that if you use slices of pepperoni and pile the cheese on top of those, you get a more robust crisp like this DD recipe!

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