Name: Keto Nacho Cheese Crisps
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 1 ¼ cup shredded jack or cheddar cheese (or a mix of both); 1 tbsp finely grated Parmesan cheese (the powdered kind); ½ tsp chili powder; ¼ tsp garlic powder; ½ tsp smoked paprika; ½ tsp fine ground sea salt; ½ tsp tomato powder * optional but adds a lot of flavor

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Keto Nacho Cheese Crisps-

Keto Nacho Cheese Crisps are low-carb, gluten-free, crunchy crisps with nacho cheese seasonings that are fast and easy to make.

These crisp, chip-like snacks are a yummy, keto-friendly chip alternative that only takes about 8 minutes to bake. They are also perfect for dipping in salsa or guacamole.

Keto Nacho Cheese Crisps- low carb chip alternative with nacho spices

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A much healthier nacho cheese snack than Doritos, made with simple real food ingredients.

Unlike Doritos, these crisps contain no corn, GMO, sugar, weird chemicals, preservatives, MSG, flavor enhancers, or mystery ingredients added.

Most commercial nacho cheese chips almost always contain sugar, MSG, and high-carb content, which makes them very addictive.

Keto Nacho Cheese Crisps are homemade with only cheeses and natural spices.

Low-carb and sugar-free, you can happily snack on these with no MSG headache afterward.

Using a silicone muffin pan for baking makes it super easy to remove the crisps from the pan.

Keto Meatball Cheese Crisps- low carb and gluten free appetizer.

Keto Nacho Cheese Crisps-

Ingredients:

Cheese Crisps Ingredients:

1 ¼ cup shredded jack or cheddar cheese (or a mix of both)

Nacho Spice Mix Ingredients:

1 tbsp finely grated Parmesan cheese (the powdered kind)
½ tsp chili powder
¼ tsp garlic powder
½ teaspoon smoked paprika
½ teaspoon fine ground sea salt
½ tsp tomato powder * optional but adds much flavor (how to make your own homemade tomato powder)

Directions:

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 tablespoon 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.

Nutritional Data: Yield: 12 crips, Serving size: 2 crisps, Amounts per serving (2 crisps)- Cal: 99, Carbs: 1.3g, Net Carbs: 1.3g, Fiber: 0g, Fat: 7g, Saturated Fat: 4g, Protein: 6g, Sugars: 0g, Sodium: 304mg,

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Keto Nacho Cheese Crisps

Stacey

Keto Nacho Cheese Crisps are a low carb, gluten free, crunchy crisp with nacho cheese seasonings that are fast and easy to make.

5 from 13 votes

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Prep Time 2

Cook Time 8

Total Time 10

Course Appetizer, chips, gluten free, ketogenic, low carb

Cuisine appetizer, cheese crisp, chips, chips and dip, snacks

Servings

Calories 99 kcal

Ingredients

Cheese Crisps:

1 ¼ cup shredded jack or cheddar cheese or a mix of both

Nacho Spice Mix Ingredients:

1 tablespoon finely grated Parmesan cheese the powdered kind
½ teaspoon chili powder
¼ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon fine ground sea salt
½ teaspoon tomato powder * optional but adds a lot of flavor

Instructions

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 tablespoon 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.