Okay, let’s be real for a second.

Keto snacking can sometimes feel a bit boring, right? Eggs … nuts … maybe a little bacon if you feel wild. But what if you just sit on the couch, see a show and want to make a little crispy? Something salty. Something creamy by the way. Something that doesn’t taste like nutritional food.

Here these cheese chips and guacamole come into play.

They are crispy. They are cheesy. The GUAC is fresh, creamy and loaded with taste. Oh, and the best thing about it? You are crazy to make easy. No unusual stuff. No strange keto ingredients. Only real food that you probably already have in your kitchen.

What are cheese chips?

Think of them like Keto’s answer to Doritos … but better (and actually fill). It is literally just cheese that are baked in a chipboard. Sounds like magic. Also tastes of magic.

Cheese chips or cheese chips have been one thing in the Keto world for some time, because frankly cheese is so good in the oven. It carves like a dream if you do it right.

Why do you combine with guacamole?

Simple: crispy needs creamy.

Guacamole is one of these burglaries that just do justice Work With salty, crispy things. And happiness for us, avocados are basically the king of Keto. Healthy fats, super filling and taste fantastic.

Guacamole also takes about 5 minutes. Maybe less if you are quickly with a fork.

What you need

For the cheese chips:

• Snoted cheese (Cheddar, Mozzarella, Parmesan – whatever you like)
• Baking paper or silicone baking mat
• Baking sheet
• Oven

For the guacamole:

• 2 ripe avocado
• 1 small tomato (very small chopped)
• 1-2 tablespoons of chopped onion
• Juice of 1 lime or lemon
• Salt to taste
• Optional: chopped coriander, garlic powder, chopped green chilli

That’s it. No protein powder, no almond flour, no keto science experiment. Only normal stuff.

Let us do the cheese chips first

Step 1: Heat this oven

200 ° C (or 400 ° F if they are in the USA). You want it hot.

Step 2: Prepare the cheese

Take a baking bowl. Lay down your baking paper or silicone mat (this is super important, or the cheese holds out like crazy).

Grab your crushed cheese and make small stacks on the tray. Place them out because they will spread.

Think: small biscuit size.

Step 3: baking time

Place them in the oven for about 5-7 minutes. Keep an eye on them. The edges should look golden and bubble.

Step 4: cool

Take them out and let them cool down for at least 5 minutes. They will be crispy so crispy when they cool off.

Congratulations. You just made keto chips.

Now the guacamole

To be honest, this part does not even need steps, but let us break it up.

Step 1: Scoop & Mash

Cut your avocados in half. Shovel the green quality in a bowl. Bush with a fork. Leave it chunky if you like it.

Step 2: Add the rest

Throw your tomato, onion, lime juice, salt and all extras you like (coriander, garlic powder, chilli).

Step 3: Mix it together

Taste good. If necessary, insert salt or lime juice.

Completed.

The real secret: freshness

Look, there are a million versions of guacamole online. Some have garlic, others don’t. Some add cumin, others say that this is illegal. But here is the thing – none of this is important if your avocado is not ripe.

Soft but not mushy is perfect. If it feels like a stone, it’s not finished. If it feels like a water balloon, it’s too far away.

Professional tip: If you cut an avocado and stir in, just let it sit on the counter for a few hours. Sometimes it helps a bit.

Cheese tips (yes, that’s one thing)

• Harder cheese = crispy chips
• Softer cheese = tougher and stretchy

My personal favorite mix? Half Cheddar, half Parmesan. The Cheddar melts beautifully and the Parmesan crawls it like crazy.

If you want them Extra Fancy sprinkling some peppers or chili powder before baking.

What serve with these chips (next to Guac)

→ acid cream
→ Salsa
→ keto-friendly ranch
→ cream cheese with herbs
→ cut pepperoni or salami
→ olives

Basically make a small keto snack board and feel like a genius.

Memory tips

Okay, so technically you may Download cheese chips … but let’s be honest, you don’t last long because you are so easy to collect.

If you have leftovers:

• Keep them in an airtight container
• Room temperature for 1-2 days is fine
• If you lose your crunch, put it back into the oven for a minute or two

Guacamole? It’s a bit more difficult. Avocado loves to make Brown. Limet juice helps to slow it down, but I wouldn’t make it far. If you are left, cover it and eat it within a day.

The best thing about it? No guilt

These cheese chips with guacamole have longed for Hart without stepping out of ketosis. No hidden carbohydrates, no strange flour, no sketchy ingredients.

Only real food that tastes good.

Perfect for parties

Don’t you have keto friends over? Make a batch of it. I promise that nobody misses regular chips if they try them with GUAC.

It’s a bit of fun watching people: “Wait … these are just cheese?” As I go back for more.

They also love children. No joke, they disappear faster than popcorn in my house.

Nutritional building (approx.)

This depends on the cheese you use, but here is a rough idea:

Cheese chips (per 8-10 chips):

• Calories: 150-200
• Fat: 12-15g
• Carbohydrates: 1-2g
• Protein: 10-12g

Guacamole (Pro 2 EL portion):

• Calories: 50-60
• Fat: 5-6g
• Carbohydrates: 2G (mostly fiber)
• Protein: 1G

Basically, they eat fat and protein with hardly any carbohydrates. Keto dreams.

Diploma

If you miss this classic chips-and-dip moment on keto.

It is simple, fast and actually tastes like a pleasure.

In addition, there are no strange keto ingredients that cost their entire salary check.

As soon as you have tried it, don’t be surprised if it becomes your new “go -to” snack for everything:

• Film evenings
• Netflix Binges
• Late Night Munchies
• Lunchbox Addition
• Eat party
• Faster afternoon snack

Simple food hits differently if it is done correctly.

Press