I usually make six of them at a time and my husband and I split them between us.Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out. So I recommend that you only make as many as you plan on eating right away. 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. I actually don't recommend storing leftovers of these chips. Other tasty options for dips include sour cream, Greek yogurt dip, and guacamole. They are also very good dipped in sugar-free marinara sauce (Rao's is a good brand). These tasty chips are absolutely wonderful on their own, and that's how I usually enjoy them. Try sprinkling some bacon bits on top of the cheese mounds before baking them.If you don't enjoy spicy food, you should definitely omit the red pepper flakes.You can use different spices, including onion powder and smoked paprika.Try sharp cheddar or shredded (not grated) parmesan. You can use different cheeses to make these chips.But in case you'd like to vary the basic recipe, here are a few ideas for you: I love this recipe as is and almost always make it as written.
Freezing them will negatively affect their texture. 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.Įver 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. So it's a good idea to start checking after about 12 minutes.Ĭool the chips briefly before enjoying them. This should take about 15 minutes in a 375☏ oven. Now bake them until they're crisp and browned. The next step is to sprinkle the cheese piles with garlic powder, dried oregano, and red pepper flakes. You want to keep them spaced away from each other, about 2 inches apart. Gently flatten the mounds with your fingers. Your first step is to drop six mounds of shredded cheese onto a parchment-lined baking sheet. Making these keto cheese chips is so easy! Scroll down to the recipe card for detailed instructions. Do make sure the spices you use are fresh! A stale spice can easily ruin a dish, and I'm speaking from experience. Spices: I like to use garlic powder, dried oregano, and red pepper flakes. Another option is to use one of those bags of "Italian mix" shredded cheese. I don't recommend using low-fat cheese in this recipe (or in any recipe!).
Shredded mozzarella: I use part-skim shredded mozzarella. The exact measurements are included in the recipe card below. You'll only need a few simple ingredients to make this tasty keto snack. This particular version is made with mozzarella and oregano. When you're craving something tasty and crunchy, these oven-baked keto cheese chips are the perfect solution. So instead of reaching out for something that you really shouldn't eat, let's devote 20 minutes to making these delicious chips. No more excuses! You CAN enjoy delicious crunchy snacks on the keto diet. They are crispy and so delicious, on their own or dipped in sour cream or sugar-free marinara sauce. These keto cheese chips are made with mozzarella and flavored with garlic and oregano.
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