Earlier this week I posted a picture of cheese crackers I was making on Facebook in my Easy Keto/Low Carb Recipe Page. I had lots of questions so I decided that next time I made them, I would document the back time and temperature. I also thought that although the ones I had made were good, they could be even better. So, I started experimenting. I’ve made them several times at different temperatures and baking times before finally perfecting the recipe. These have to be the most amazing and crispy ones I’ve made, and they are full of flavor thanks to extra seasoning. These Keto Cheese Crackers are so simple to make. The only ingredients are cheese slices and seasoning. You can’t go wrong with a recipe this easy. I’ve included all the details below.
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These are the cheese slices that I used. They are the perfect cracker size, and I love that all of the varieties are in one package. I bought it at Costco, but it may be available at other retailers. If you can’t find cheese slices that are already cracker sized cuts you can purchase deli slices and cut them into smaller sizes.
Sprinkle the seasoning generously on all the crackers. Using parchment papers makes cleanup so easy!
One of the foods that I have missed the most since we started following a keto/low carb lifestyle is Cheese-Its. I have finally found a comparable snack that takes care of my “crunchy food” cravings! These are so good!
- Cracker Sized Deli Cheese Slices - I used Aged Cheddar French-Swiss, DutchGouda, and Havarti
- 3/4 tsp Red Pepper Flakes
- 1/4 tsp paprika
- 1/4 tsp garlic powder
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Preheat oven to 325 degrees.
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Cover cookie sheet with parchment paper.
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Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. If they melt together it is no big deal as once they cool they will break apart easily. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
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Sprinkle spices on cheese slices.
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Bake for 23 minutes.
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Remove from oven and allow to cool for 5 minutes before eating. Once they cool you can easily break apart any cheese slices that have melted together.
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**Note: Baking time may vary due to variances in ovens and thickness of cheese. If the cheese isn't crunchy at 23 minutes, bake a little longer until they are. I would bake in 2-3 minute increments until I reached desired crispness.
For more Keto Recipes, check out my Keto Recipe Index.
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hi – these look FAB! What temp/time do you suggest for high altitude? Denver, 5280. TIA!
Sorry, I don’t have any suggestions as I’ve never prepared them at a high altitude.
i can tell you they cook a lot faster i cooked them for 9 min less and they still have a burnt taste to them. try 10 min.
Yes, mine cooked crazy fast. Which made the recipe even better!!! 😂
Yessss!! Less cook time means you can enjoy them faster.
This is so incredibly easy I can’t wait to make them. Thank you
Sure! I hope you love them.
Didn’t have flakes, so I used a 1/4 tsp chilli powder. And for another set I used garlic powder and Italian seasoning. Will let you know how it turns out.
Sounds great!
I love to make the cheese crisps also but how do you store yours so they remain crispy if they are not all eaten at the same time?
I have a big family and we always eat them when I make them so I’m not sure.
Roughly How many would be in a serving?
That would totally depend on your personal goals and how many fit into your day. I don’t count macros I just eat until I’m satisfied so I don’t count.
I came across your recipe on Pinterest and made these today and they turned out perfectly!! Thank you so much for sharing!!
I’m so glad you loved them!
This is exactly what I needed! We are just getting back to a keto diet after a cross country move and it’s hard. These are going to make everybody happy. My boys will be happy to have “chips” and guac again!
Wow! I hope you are able to settle in quickly. I’m so glad this recipe will be helpful. BLessings!
23 min was too long. The motzarella ones burned real bad, but when I tried them again at a shorter period of time….yum!! I have tried other keto chips & these are better. They have a kick with the spices!!! Thanks for sharing.
I’ve never made it with mozzarella cheese but I could see how it might take less times. I’m glad you enjoyed them once you altered the cooking time. I think the spices really make it good.
What is the macro content please?
It will vary depending on what kind of cheese, size of slice, etc. so I did not include macros. The ingredients that you use can be uploaded in a keto app to determine the macros.
How spicy are these if you follow the recipe? ( I’m kind of a weenie. 😊)
I’d cut back on the red pepper flakes.
I have problems with the cheese sticking to the wax paper. I’m using the unbleached version, not sure if this could be why. Any suggestions?
I use parchment paper and they don’t stick at all.
I love these! Today I made them with Pepper Jack – no additional spice needed! Mine did turn into circles so, not as cute as yours… I wonder if a little thicker slice might help it keep it’s shape. I’m sure all different cheese will turn out a bit differently.
Sounds great, Heather. My hubby would love those. I’m so glad you enjoyed them.
so they are not rubbery or chewy, they are actually crispy? I have tried cheese crisps before and they just are rubbery……used Parmesan cheese. Maybe that was the issue.
If you cook them right they are very crispy and delicious.
Can i use normal cheese slices? (possibly kraft singles) How does the cheese harden and not melt in that temperature?
I have never used Kraft singles personally but I don’t think they are real cheese so they probably would react differently.
I used regular cheese slices and they melted so fast, way before 23 minutes. they never did get crisp. They taste amazing though. For my second try I doubled them so they would be thicker but they just spread out farther, still no crisp. It seems so simple, what am I doing wrong?
Just found you yesterday, thank you so much for all the recipes!!!
btw I used mild cheddar cheese, if that makes any difference
I’m not sure as I have made them so many times and each time they turned out very crispy. Are you baking them until you see holes all through them? They will almost start to brown but the holes are the key to crispiness.
Would you have to store them in the refrigerator?
I stored them on my counter on a plate covered in aluminum foil once and the next time I put them in a zip lock baggy and left them out. Both were fine the next day.
Just made these and they were fabulous! Great way to use up some cheese. The package from Costco is huge!
Yes! It is huge and exactly why I tried making these the first time. Glad you loved them.
These are amazing! Just the crunch I have been missing for the past 3 months on Keto. I topped mine with some pineapple poblano guacamole and bacon pieces. Oh my, it was so delicious! Thank you for the recipe!
Awesome! I was missing crunch too. Glad you loved them.
I would suggest NOT using parchment or wax paper. Just a well oiled sheet pan. The cheese melted to the paper and could not be removed. Waste of cheese.
Parchment paper has worked perfectly for me every single time and I’ve made these lots. Wax paper, on the other hand, creates a hot mess.