Trail Cooking

Keto Friendly Cheese Crisps

This was a multiple try to get what I was seeking taste and texture wise, for a cheese cracker that is crunchy, salty and tasty. Something I can eat on the go, that is keto friendly and lower carb. For both me and the boys. But not go broke buying commercial bags of cheese crisps. (Which, won’t lie, I love Whisps single serving bags, but they are SO expensive for what you get.)

The first batch wasn’t bad tasting, but it was too thin, and stayed flexible. And was far too oily, even after blotting the finished product with paper towels. I had seen a method where you took sliced cheese and quartered it, and put it on parchment paper that was sprayed with oil. It doesn’t need oil on the paper! I think the problem is people use wax paper, thinking it is the same as parchment paper, and the wax paper melts to the cheese. Just use the right paper, and it’ll be good.

We had swiss, cojack and provolone cheese slices.

As you can see, the first batch is really oily. And it spread a lot. Once set up as it cooled, I blotted them multiple times with paper towels. It did work, but they were huge crisps, and they stayed flexible.

My theory is I should have taken those quarters, and halved or quartered them, and stacked them up, to make a neater pile.

And don’t spray the paper! It doesn’t need it!

But I didn’t give up. I looked at more ideas and while using grated cheese seemed “messier” it worked far better. It kept the shape, and didn’t spread all over. Do they look like the over priced commercial crisps? No. Do they taste as good? Yes. And these were not oily like the sliced cheese was. No blotting necessary, though that could depend on what cheese or brand you use.

Keto Friendly Cheese Crisps


  • 1 cup shredded cheddar cheese


Preheat oven to 400°, line a large baking sheet with parchment paper (make sure you NOT using wax paper as it will melt).

Divide the cheese into little nests (we did 20), making sure the nest are tidy and compact. Try to have some space between the nest.

Bake for 7 minutes.

Let cool fully, then transfer to a storage container or bag. These are shelf stable at this point, though in warm weather they will most likely get oily. But it’s fall and time for savory munching!

Makes about 20 crisps. You can make them smaller as well and get 24.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.