The smell of cheese melting has almost magical. Not the type of plastic, not the neonorange stuff. I mean real cheese. The way his time needs. The way her grandmother cut with a small, worn knife while he told them stories that she previously told. This type of cheese.

This recipe for keto cheese chips does not try to be chic. It’s just good. Good like the food before. Simple ingredients, real taste, nothing stands in the way.

We are leaning into French cheese here so as not to show, but because they bring a different kind of taste. Nutty. Sharp. Smooth on the edges. And they crispy like a dream.

If you run keto or carbohydrate colors or just try to cut out processed garbage

So tie to an apron. Preheat the oven. I will take you through every step.

What you need for the French Cheese chips

No long list. Only the basics. That is the beauty of it.

Cheese (a total of approx. 2½ cups):

• 1 cup of grated Comté (that melts well, will be golden on the edges)
• 1 cup of grated Emmental (smooth, mild, plays well with others)
• ½ cup of finely grated parmesan (adds this sharp, salty kick)

Wort:

• ½ TL Herbes de Provence (if you don’t have it, a little thyme and rosemary works)
• Fresh black pepper (only one or two cracks above the top)
• Optional: a small piece of garlic powder or smoked pepper if you like a small turn

That’s it. No flour, no fillers, nothing strange.

Step by step for the production of keto cheese chips (France style)

Step 1: Preheat and prepare

Set your oven to 190 ° C (that’s 375 ° F if you are not in France). You want it hot, but not blazing. These chips take time to melt, blow and blow and too brown without burning.

Take a baking sheet and put it out with parchment paper. No wax paper – it sticks and melts. You can also use a silicone baking mat if you have one.

Step 2: Mix your cheese

Throw all the cheese together in a large bowl. You want you to be well mixed so that you do not end with a crispy one that is everything Parmesan, and another one who is simply mild.

Sprinkle in the herbs. You don’t need much. Just enough so that someone can be held in a crunchy and a second – not because it is overwhelming, but because something tastes exactly right.

If you add pepper, the time is now. Garlic powder or paprika? Go bright. You can always make a different batch and add more.

Step 3: shovel and space

Use a tablespoon or a small spoon to draw small hills on the tray. Leave space between the individual. At least 2 inches. You will spread when you melt and when you touch you will have a large sheet of cheese (not the worst, but not what we want here).

Carefully press each hill a little with the back of the spoon. Do not do it completely – just enough to give you a lead.

You should get about 16 to 20 chips depending on how big you do.

Step 4: bake

Push the tray into the oven and keep an eye on them. They start to bubble about 6 or 7 minutes later. The edges are golden for about 9 or 10 minutes.

This is your sign.

Pull them out when the edges are only brown and the centers still look a little soft. They will be crispy so crispy when they cool off.

Let them sit on the tray for 5 minutes. Do not touch them yet – they are too soft. Then you can move them into a rust or a plate lined with a paper towel.

Step 5: Eating (or loading)

To be honest, you may not make it into storage. However, if you have the willpower, you can keep them in an airtight container for about 3 days.

That is … if you hide them.

Tips on cheese chips will be happy that you knew

• Set your own cheese.
  Preformed cheese contains anti-matters. The stuff prevents as you want. Take 5 minutes and roughly harsh.
• Don’t overload the spices.
  It’s tempting, I know. But the cheese is the star here. A heavy hand with the herbs tastes how a spice shelf explodes. Less is more.
• Mix the cheese.
  Next time try a little Roquefort. Just stick to cheese that melt well and have taste.
• Combine with something.
  These chips go well with a glass of dry white wine, a small mustard or even a few slices hardened meat. They are not just snacks – they are small meals.

Storytime – where did that come from

My neighbor in Lyon used to do this – not quite that way, but nearby. It was in the 70s, always in a floral apron, always smelled of lavender and something that was roasted in the oven.

She would rub the remaining cheese out of the week – in parts of everything she had – she threw herself with dried herbs and baked her while making soup. “Pour Grignoter,” she said. To nibble.

She never measured anything. Said her hands better than every scale.

I popped your method a little for the oven temperatures and modern kitchens, but the soul of it? Still hers.

And every time I do it, I think of this little kitchen, your little dog snoring under the table and the way you always released a plate with warm cheese chips in front of the rest of the food, even if they only came by for five minutes.

Also try these variations of keto cheese crises

As soon as you have made the original, you will find a few ideas here to change things:

Spicy chips

Add a pinch of chilli flakes or Cayenne before baking. You will feel it in the back of your neck, but in a good way.

Italian style

Use Mozzarella, Parmesan and a pinch of oregano. With a tiny spoonful of tomato sauce, a one-bite pizza serve.

Truffle lover

Only A fall Truffle oil in the cheese mix. No longer. Trust me.

Sesam crunch

Spread sesame seeds over it before baking. There is a little nutty crunch that works much better than you think.

Diploma

If you are fed up with promising false snacks, promise and deliver the taste, this is your way out. If you want something salty, kitschy, a bit chic, but not fussy, make them.

I’ve been doing it every Sunday for months. They go in lunch boxes. They appear on cheeseboards. They save me when I look for something at 8 p.m. in the kitchen that I don’t regret.

You don’t have to be a cook. You only need good cheese and a little time.

So keep going. Try it. And if you make you a little smile, make a different batch. I will do the same in my kitchen, probably with a glass of wine, probably a chaos. And probably to my neighbors and their crispy little cheese piles.

If you want to have a printable version or that I can turn into a quick one-pager, you can simply say the word. Should I add photos step by step? I can do that too.

Press