If you are on keto but miss the crunch of chips, this recipe is about to be your best friend. This spicy after -cheese chips are crispy, kitschy and full of kick. They taste like these famous Nacho chips, but without the carbohydrates they throw out of ketosis.
Made with Real cheese and brave spicesIt only takes a few minutes to prepare. No complicated ingredients, no unusual techniques only a simple, low-carbohydrate snack that meets the desire.
Regardless of whether you watch a film, need a quick snack or wish something crispy with your guacamole, these chips are the answer.
Why these keto-after-cheese chips are a game changer
- Carbohydrates low – no flour, no fillers, only cheese and spice.
- Super crispy – until perfectly baked, they have the crispy bite that they miss.
- Spicy and aromatic – A mixture of chilli, peppers and Cayenne brings the heat.
- Easy to make – only a few ingredients and they are finished in less than 20 minutes.
- Great to dive – Perfect with salsa, sour cream or guacamole.
If you have ever tried to make keto chips and end up with damp, flopped cheese chips, don’t worry. This method ensures that you are getting crispy every time.
Ingredients will need
Most of them are pantry booklets when you follow a keto lifestyle:
Main ingredients:
- 1 ½ cups shredded cheddar cheese (or any hard cheese)
- ½ cup of grated parmesan (helps with crispness)
- ½ teaspoon of smoked peppers (Add a deep, smoky taste)
- ½ teaspoon of chili powder (For this classic Nacho spice)
- ¼ teaspoon of cayenne pepper (optional, but brings warmth)
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- A pinch of salt
Optional add-on:
- 1 teaspoon of nutrition yeast (For extra cheese, dorito -like taste)
- ½ teaspoon of bubble bubble (for more depth)
- Crushed red pepper flakes (for additional heat)
How to make keto spicy nacho cheese chips
Step 1: Prepare your baking sheet
Heat your oven before 550 ° f (175 ° C). Line a baking sheet with Parchment paper Or a silicone baking mat. This prevents cleaning up cleaning up.
Step 2: Mix cheese and spices
In a bowl Cheddar, Parmesan and all spices crushed. Throw everything together until the cheese is evenly covered with the spice.
This step is the key. If the spices are not mixed well, some chips taste too strong while others are boring.
Step 3: Form the chips
Take Small stack the cheese mixture (approximately 1 tablespoon each) and put them on the baking sheet. Leave 1 inch room Between everyone because they spread when baking.
If you want it Perfect round chipsPress them lightly with your fingers or back of a spoon.
Step 4: Bake up to crispy
Place the baking sheet in the oven and bake for 7-10 minutes.
- You will see how the cheese melts and blown around Minute 5.
- From Minute 7The edges are golden brown.
- Around Minute 9-10They should be crispy, but not burned.
Tip: Stoves vary so Pay attention to the 7-minute brand. Too little time and they will be soft. Too much time and they will taste bitter.
Step 5: Cool & Crisp Up Up
If they look golden and crispy, Remove them from the oven And Let them cool at least 5 minutes.
You will make even more crispy when you sit. If you try to move you too early, you could bend.
Use ideas and dips
This keto -Nacho -cheese chips are great in itself, but immersing them brings them to another level. Here are some keto -friendly pairings:
- Guacamole – creamy and cooling against the spice.
- sour cream – A classic with spicy chips.
- Salsa -Go for a chunky, sugar -free salsa.
- Dive in the cheese – Because more cheese is never a bad idea.
- Keto Ranch Dressing – The Herby aromas form the heat.
How to store keto cheese chips
Short-term storage (1-2 days)
Keep them in one Airtight container at room temperature. If you leave you out, you can absorb moisture and lose your crispness.
Long -term storage (up to 1 week)
If you want you to take longer, store them in the Refrigerator. If you are ready to eat, heat up in the oven 300 ° f for a few minutes to make them crispy again.
Can you freeze her?
Not really. Cheese chips do not freeze well because they become soft when thawing.
Tips for the best keto -Nacho chips
- Use hard cheese – Soft cheese don’t get really crispy.
- Race your own cheese -Preliminary cheese has added starch that can influence the texture.
- Do not overload the baking sheet – If they are too close together, they melt together.
- Watch the oven – one minute too long and they go from crispy to burned.
- Let them cool completely – They argue as they cool down.
Diploma
This Keto spicy after -cheese chips Are a must if you love crispy snacks, but want to remain low in carbohydrates. It takes minutes to create just a few ingredients and are perfect for immersing immersion.
As soon as you have made a batch, you will ask yourself why you have ever missed normal chips. They are Crispy, cheesy and full of taste– without the carbohydrates.
So continue, whip a batch and enjoy a guilty, crispy snack.
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Keto Würzig Nacho -Cheese Chips recipe
This Keto spicy after -cheese chips Are crispy, kitschy and full of brave flavors! They are made of real cheese and simple spices, they are low -carbohydrates, gluten -free and perfect for snacking. A big one Keto diet The recipe that takes minutes and is perfect for diving into guacamole, salsa or sour cream.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- Yield: Around 20 Chips 1X
- Category: Snack, starter
- Procedure: Bake
- Kitchen: Americans, keto, carbohydrate
- Diet: Gluten -free
- 1 ½ cups Shredded Cheddar cheese
- ½ cup grated parmesan cheese
- ½ teaspoon Smoker paprika
- ½ teaspoon Chilli powder
- ¼ teaspoon Cayenne pepper (optional, for heat)
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- A pinch of salt
Optional add-on:
- 1 teaspoon Nutrition yeast (For additional kitschy taste)
- ½ teaspoon ground cumin
- Crushed red pepper flakes (for more spice)
- Preheat the stove To 550 ° f (175 ° C). Lines A Baking sheet with parchment paper Or a silicone mat.
- Mix Cheddar, Parmesan and all spices in a bowl until they are evenly coated.
- scoop Small piles (approx. 1 tablespoon each) on the baking sheet, go 1 inch between them. Press slightly down for chips.
- Bake for 7-10 minutes until the edges become golden brown and crispy. Watch carefully afterwards Minute 7 To prevent burning.
- Cool for at least 5 minutes before removing. Chips become more crispy when they cool down.
- Enjoy as a snack or immersion in guacamole, salsa or sour cream.
Notes
- Use hard cheese Like Cheddar or Gouda for the best crunch.
- Cheese crushed yourself Instead of using pre-shedded to avoid additional strength.
- The baking time varies Depending on the oven. Keep an eye after 7 minutes.
- Let them sit for 10 minutes for additional crunch before they are kept.
Please note: The recipe displayed in the video or the ingredients can differ slightly from what is listed here. Use the video as an illustration, but for the best results you may want to adhere to the recipe provided in this article.
Nutrition
- Serving size: 5 chips
- Calories: 110 sugar: 0 g sodium: 180 mg fat: 9 g saturated fat: 5 gunsaturated
Frequently asked questions (FAQs)
Can I use another cheese?
Yes, but stick to hard cheese like Gouda, Colby Jack or Monterey Jack. Soft cheese does not become crispy.
Are these chips spicy?
You have a kick, but it’s not overwhelming. If you love warmth, increase the Cayenne pepper or add crushed red pepper flakes.
Can I make them in an air roast?
Yes! Set your air fryer to 350 ° F and cook for about 5-7 minutes. Keep an eye on them so that they don’t burn.
Can I do it without Parmesan?
Yes, but Parmesan adds crispiness. If you skip, bake a little longer to make sure you get crispy.
Can I keep them for meals?
Yes! You last well in an airtight container for a few days. Only warm up again when they become softer.