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!
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.
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.
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.
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.
Other tasty options for dips include sour cream dip, Greek yogurt dip, cream cheese dip, and guacamole.
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.
Recipe Card
