Keto Cheese Chips Food

FETA CHEESE CRISPS

Steps:

• Cut feta into 5g squares or rectangles. Does not have to be perfect
• Place feta into silicon muffin liners (you can just a plate too, if needed. The end result will be different).
• Sprinkle dried basil on top of feta.
• Place into microwave and cook for about 3 minutes or until crisp. Time may vary as each microwave is different. You may also like them not as crispy.

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

CRISPY KETO CHEESE CHIPS

Steps:

• 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.

KETO CHEESE CRISPS IN 5 MINUTES

Steps:

• Preheat 400 degrees - I am the queen at forgetting to preheat and then throwing my food in the oven. Don't do that. These cheese crisps need very little time and it should have an even temperature.
• Shredded Cheese Preparation- If you are using shredded cheese, you can measure cheese to 1 tablespoon in heaps that don't touch each other. They do not spread too much so just leave a little spacing, 3 across and 4 down, so 12 crisps.
• Sliced Cheese Alternative - If you are using sliced cheese, cut cheese half and then cut in half again, so you have 4ths. Place on baking sheet, 4 pieces across and 4 down for 16 crisps
• Bake - Shredded cheese is approximately 7 minutes and sliced cheese around the 5 and a half minute mark
• Enjoy - I am telling you- these cheese crisps addicting AND guilt free!!

2-INGREDIENT KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees and grease a mini muffin pan very well with olive oil.
• Add egg whites to a bowl and add 1/4 tsp of salt and a pinch of pepper. You can also add optional herbs and seasoning if you like. Whisk well until combined.
• Spoon about 1/2 tablespoon of egg white mixture into each muffin compartment. The thinner you cover the bottom, the crispier the chips will be.
• Top each one with little piles of cheese. The cheese may stick to the edges a bit after baking, so make sure it is not touching the sides of the pan.
• Bake for 10-20 minutes or until the edges have turned golden brown. Use paper towels if needed to remove any excess grease. Remove chips from the tin with a small spatula and enjoy immediately or let cool and store in an airtight container.

PARMESAN CRISPS - KETO CHEESE CHIPS

Steps:

• NOTE: Pre-grated Parmesan cheese includes anti-caking agents which slightly increase carbs. I used the good-stuff; Parmigiano Reggiano from Costo, which I cubed and finely crumbled with a serrated metal blade, in my food processor. Yield may vary depending on whether you use store bought grated Parmesan cheese or process the cheese yourself.

KETO CHIPS RECIPE - TORTILLA STYLE, 2 INGREDIENTS

Steps:

• Preheat the oven to 350F.
• Mix together the almond flour and spices in a large bowl.
• In another bowl melt the cheese until it is soft, but not bubbling and burnt. Add it to the flour and mix/ knead the dough well.
• Now thinly roll out the kneaded dough on a clean surface. Cut into the shape of tortilla chips and set aside on another baking sheet lined with parchment paper.
• Bake for 12-15 minutes flipping halfway through. The chips should be crispy and golden.
• Allow to cool a few minutes for the full crisp to form. Enjoy with your favorite dips.

KETO NACHO CHEESE CRISPS

Steps:

• Preheat Oven 400 F (204 C).
• In a small combine: parmesan cheese, chili powder, garlic powder, smoked paprika, sea salt, and tomato powder. Mix together to combine and set aside.
• Place about 2 tbsp of the shredded cheese into the bottom of each cup of the silicon muffin pan (can also use a lightly greased muffin tin).
• Bake for 8 to 10 minutes or until cheese is melted, bubbling and just starting to brown on the very edges.
• Remove pan from oven and while the crisps are cooling, sprinkle each with the spice mixture but don't remove crisps from muffin pan. Let cool until cheese crisps are solid and hardened (about 10 to 12 minutes).
• Remove crisps from silicon pan by pushing underneath the bottom of each cup up to release the crisp. If using a regular muffin tin use a butter knife to gently loosen and lift each crisp out of the cup. Serve.