Easy Baked Cheddar Cheese Crackers Recipe [Keto & Gluten Free]
Looking for a tasty and healthy snack to munch on while on the keto diet? Look no further than Keto Cheese Crackers! These crunchy, savory cheddar cheese crackers are incredibly easy to make with just 4 ingredients and take only 30 minutes from start to finish! Perfect for the keto diet, they’re gluten-free, low-carb, and highly customizable – they’re an excellent option for anyone looking for a healthy snack!
I’ve made these keto cheese crackers several times at different temperatures and baking times before finally perfecting the recipe. These have to be the most amazing and crispy keto crackers I’ve made, and they have an excellent savory taste, thanks to the extra seasoning. These Low Carb 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.
If you like this low-carb snack idea, check out this Keto Pepperoni Chips Easy Snack Idea {Low Carb} as well.
Ingredients For Keto Cheddar Cheese Crackers:
- Deli Cheese Slices: You can use any flavor of cheese that you want (I typically use the variety tray from Costco).
- Red Pepper Flakes: Gives a little bit of heat.
- Paprika: Key ingredient for flavor.
- Garlic powder Adds flavor – don’t confuse this with garlic salt!
Step-By-Step Instructions:
*** I’ve included a brief step-by-step pictorial below. For the full recipe with a print option, scroll to the bottom of the page.
Step 1: Preheat oven & line pan
Preheat the oven and cover the cookie sheet with parchment paper. Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
Step 2: Arrange cheese slices and Sprinkle with spices
Lay your deli cheese slices evenly across the sheet, spacing them about 1 inch apart. You want enough room that the melted cheese doesn’t all run together into one giant cracker, but some merging is fine.
Next, sprinkle the spices evenly over the arranged cheese slices. The spices I recommend are red pepper flakes, paprika, garlic powder, and optional salt. Get good coverage across all the cheese slices with the spices. A light, even coating on each slice is what you’re aiming for. The spices will bake right into the melted cheese and provide tons of extra flavor!
Step 4: Bake at 325°F for 23 minutes
Place the cookie sheet with seasoned cheese slices in the preheated 325°F oven. Bake for approximately 23 minutes, keeping an eye on them near the end. Baking time can vary based on the thickness of your cheese and oven calibration.
The cheese crackers are done when the edges are lightly browned and crispy. Centers may still look soft. That’s okay! They’ll firm up while cooling. Remove from oven and let cool completely before serving. Cooling allows them to further crisp and makes breaking apart any melted slices easy.
Once cooled, enjoy the gluten-free, crunchy, and savory cheese crackers! Tweak bake time as needed for your desired crispness.
Air Fryer Instructions
Step 1: Cut parchment paper to fit the air fryer basket. I recommend a basket size of at least 5 quarts to allow enough room.
Step 2: Arrange cheese slices in a single layer in the basket, leaving some space in between to prevent sticking as they melt. You may have to work in batches depending on the size of your air fryer.
Step 3: Sprinkle a moderate, even layer of your desired spices over the cheese. I suggest red pepper flakes, garlic powder, paprika, salt, and pepper.
Step 4: Cook the keto cheese crackers at 350°F for 7-8 minutes. Flipping the crackers halfway through is also recommended for even crispness.
Step 5: Check frequently throughout cooking until edges brown and cheese releases easily from parchment. Additional baking time can vary based on the thickness of the cheese and the air fryer model.
Step 6: Transfer finished crisps immediately to a cooling rack to avoid excess cooking and help retain crispiness. Let fully cool before serving or storing.
Working in Smaller Batches: I recommend working in batches for even cooking results, allowing the air fryer to preheat back to temperature fully between each round.
The air fryer cuts down total prep and cook time with delicious crispiness! Adjust time as needed to taste.
Pro Tips For Crispy Cheese Crackers
Allow Sheet to Cool Between Batches
Letting the cookie sheet cool completely before adding more cheese ensures the crackers get crispy instead of sticking. Rotate between 2 pans.
Rotate Sheet Midway
Rotate the sheet 180 degrees halfway through bake time. The back of the oven bakes hotter, so this evens it out.
Freeze Cheese First
Very cold cheese holds its shape better before melting – less chance of slices spreading together.
Track Bake Time
Ovens vary – watch closely near the estimated time and continue baking if needed.
Use Moderate Seasoning
The spices add lots of flavor! Apply an even layer across slices. Too much can make cheese soft.
Cut Uniform Cheese
Use a pizza cutter to get neat, consistent squares of deli cheese.
Frequently Asked Questions
What Kind Of Cheese Works Best?
Sharp cheddar cheese and other semi-hard cheeses work well. Soft cheeses may not crisp up.
Can I Use Shredded Cheese Instead?
Yes, use shredded cheese in small piles instead of slices.
How Much Space Should I Leave Between Cheese Pieces?
Leave about 1 inch so they can melt without completely merging.
What If My Cheese Slices Merge Together?
They should easily break apart once cooled.
Should The Cookie Sheet Be Greased Or Lined?
Line with parchment paper (not to be confused with wax paper) so the cheese won’t stick.
How Do I Know When It’s Done Baking?
Look for lightly browned, crispy edges. Soft spots can bake longer.
What if my cheese isn’t crisping up?
Bake in 2-3 minute intervals until crispy.
How To Make Ahead & Store
Let cheese crackers fully cool after baking. For best results preserving crispness, transfer the cooled crackers to a plate or baking sheet and cover loosely with plastic wrap or foil—store at room temperature for up to 5 days. Avoid sealed containers or bags, as condensation can make them soggy.
Recipe Variations
- Use different cheese slices such as cheddar, Swiss, provolone, pepper jack, or a cheese blend.
- Add other spices or herbs like oregano, rosemary, garlic powder, and onion powder.
- Use a preheated stone baking sheet instead of a cookie sheet for crispier results.
- Bake at 300°F for a chewier texture or 350°F for extra crispy.
- Add toppings like sesame seeds, poppy seeds, everything bagel seasoning.
More Keto Snack Recipes:
- Cheesy Keto Sausage Balls Recipe
- Keto Buffalo Wings
- Hot Ham Roll Ups With Cheese
- Peanut Butter Balls
Easy 4-Ingredient Baked Cheddar Cheese Crackers [Keto & Gluten-Free]
Ingredients
- 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
Instructions
Oven Instructions
- Preheat oven to 325°F.
- Cover cookie sheet with parchment paper.
- Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. It is no big deal if they melt together; they will break apart easily once they cool. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
- Sprinkle spices on cheese slices.
- Bake for 23 minutes.
- 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.
- **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 they reach the desired crispness.
Air Fryer Instructions
- Cut parchment paper to fit the air fryer basket. I recommend a basket size of at least 5 quarts to allow enough room.
- Arrange cheese slices in a single layer in the basket, leaving some space in between to prevent sticking as they melt. You may have to work in batches depending on the size of your air fryer.
- Sprinkle a moderate, even layer of your desired spices over the cheese. I suggest red pepper flakes, garlic powder, paprika, salt, and pepper
- Cook the keto cheese crackers at 350°F for 7-8 minutes. Flipping the crackers halfway through is also recommended for even crispness.
- Check frequently throughout cooking until edges brown and cheese releases easily from parchment. Additional baking time can vary based on the thickness of the cheese and the air fryer model.
- Transfer finished crisps immediately to a cooling rack to avoid excess cooking and help retain crispiness. Let fully cool before serving or storing.
- Working in Smaller Batches: I recommend working in batches for even cooking results, allowing the air fryer to preheat back to temperature fully between each round.The air fryer really cuts down total prep and cook time with delicious crispiness! Adjust time as needed for your optimal texture. Enjoy your easy microwave cheese crackers!
Notes
- Allow cookie sheet to cool in between batches. Rotating halfway evens out the cooking.
- Freeze cheese before baking. Less risk of cheese spreading together.
- Adjust bake time as you go - Oven temps can vary.
- Watch closely near the end of bake time and continue cooking if not done.
- Add toppings very sparingly. Sprinkle lightly with seasoning.
- Use a pizza cutter to neatly cut slices of deli cheese.
Nutrition
How many of the cheese slices would you say you used? Did you use the whole Costco pkg?
Just use however many you want to make.
I just made my first batch of these Started out at 400 degrees (by accident) then lowered the temp to 325. Kept an eye out on them. PERFECT. I did not add any seasoning and found them to be a bit salty even though they don’t have a lot of sodium in them. Still they were really crunchy. the PARCHMENT paper worked great. I spaced them so they had plenty of room to move.Great substitute for chips! Great idea using the pre-cut pieces. I will try to find cheese with less salt. Thanks!
Glad you enjoyed them!
Just a follow up. I put all these different cheeses on the same pan and when they were done I could not tell them apart. They all cooked o be a light golden brown and they all looked the same.
Another follow up>> set my oven at 350 for 23 and that is just right for my oven,
Could you use a lite sprinkle of Montreal Steak seasoning? Like everything bagels?
Sure! Use whatever kinds of seasoning you prefer.
How do you store these? A baggie ruined the crispness.
You can’t store for long as they will lose their crispness. I put mine in a bowl on the counter and cover with a paper towel.
How long will they last in an airtight some age container.
Do they go bad quickly ?
They don’t stay crisp for long. I generally try make enough for us to enjoy at once or they can be left out in a bowl covered with a paper towel.
I spent 8.00 on these precut cheese squares, followed the recipe to a T. They wouldn’t come loose from the parchment.
My guess is that you used wax paper. Nothing sticks to parchment paper but everything sticks to wax paper.
I used parchment and mine were big burned blobs in 17 minutes.
8-10 min max I find. Did my first batch at 15 min….burned to an inedible crisp 🙁
with my oven I bake at 325 for 15 mins and 20 secs. and once out of oven they start to get crispy
Everyone’s oven bakes a bit differently. Glad you found what works best for you on the cheese crackers.
Sounds like a great recipe. I saw that you used the pre cut squares in the package. I also noted the number of servings. But for those of us cutting our own cheese how much should we use to get the same amount that match the macros you gave us?
I would just cut them into squares about cracker size and about 1/4″ thick, if you can cut them that thin.
I’ve been having issues with parchment paper myself. I’ve made these and and other recipes before, but now lately everything is sticking to the parchment. I assume something may have changed in the manufacturing process.
Are you sure you aren’t using wax paper? I haven’t found anything that sticks to parchment paper. Everything I’ve ever made on it slides right off. I even use parchment paper muffin liners.
Are you sure you aren’t using wax paper? It looks similar to parchment but everything sticks to wax paper. Nothing sticks to parchment paper. Everything slides right off.
I followed this to a T and they were awesome!!! Perfect crisp, easy to lift off the parchment, great flavor! I’ve made these several times since and always had great results. Even used presliced sandwich cheese that I didn’t have high hopes for, and those were perfect!!! Trying now in a Breville “toaster” oven, but I know enough to watch out for the timing and temp. Fingers crossed!
How awesome that you really like them and they turned out perfect!
How did you get yours to be such perfect little squares? Mine turned looked like melted blobs before I broke them up!
Not sure! LOL! Just make sure to space them far enough apart.
These are so tasty! I did spray the parchment paper with a small amount of olive oil so they wouldn’t stick. I also baked them for about 20 minutes. Thanks for the idea!
Glad you enjoyed, Heather!
Very easy very quick. My go-to crackers. Thanks for sharing this recipe.
Hey, Rosey, I love them too! Thanks!!
Would habanero cheese (fom cracker barrel)also work? I remember reading somewhere that cheese with high moisture content wont work…the packaging says its got 40% of moisture which definitely more than in cheddar..
TIA!!
Hey Christine, I have used a lot of different types of cheese. The moisture content does cause some of the chips to turn out differently. My hubs still loved them though!
I miss Doritos. I want to figure out a nacho cheese Doritos seasoning to go on these. Any idea what seasonings that might be? I
I’m not sure. I haven’t tried making that kind of seasoning but it sounds yummy.
Yes, the habanero cheese from cracker barrel works well. I typically use my box grater and do a fine shread and mix it with a good sharp cheddar also finely shredded. Just make little piles on a parchment lined cookie sheet and bake as you would any of cheese cracker. They are fantastic. The sharp cheddar makes it a bit more dry and also cuts the heat just enough while still leaving then very spicy.
These are the BEST keto chips!!!!! The seasonings make them so flavorful too. When we do keto we make a big batch of these to have around!!
Glad you enjoyed! My whole family loves them too!
/can you tell me what the portion size is? Thanks!
Hey, Barbara, all of the nutritional info is on the recipe card.
I printed out the recipe and there are no nutrient info on it
I don’t see nutrition info either.
The nutritional value will depend on the exact cheese you use. There is only one ingredient besides the spices. You can look at the nutritional info on the package of cheese you use to determine the nutritional information.