Crispy Cheese Keto Dippers
When you're on a low carb or keto diet there aren't a lot of options when it comes to chips or crackers. Especially if you need something for dipping. One hack that's useful is to just back cheddar cheese until bubble and then remove it from the oven just when it starts to brown (before it burns). I usually let it cool for a few minutes and tranfer the parchment paper to the freezer for 2-3 minutes. When you remove it, you have crispy cheese dippers!
I want to add that your mileage may vary with the type of cheese that you use. I find cheddar works best, and other types like colby jack and monterey jack are harder to use (they stay softer). One lesson we learned as well is unless you're in a time crunch don't try to cheat with pre-shredded cheese. It has fillers in it to keep it from clumping (which actually usually adds carbs) and usually won't crisp up the same way.
Ingredients
- 2 cups shredded cheddar cheese (from block)
Instructions
- set oven to 425
- prepare a cookie sheet by adding a layer of parchment paper
- create 8 piles of cheese (1/4 cup each) set apart from one another on the parchment paper
- back for ~12 minutes - your time will vary depending on your pan and oven. You want the cheese to be bubbly and verging on burnt (but not burnt) to once they cool they are crispy and not chewy
Notes
Total Net Carbs per (chip) serving: 1
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 114Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 184mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 0gProtein 6g
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