Crispy, crunchy tortilla chips that taste like homemade Doritos. These chips are so easy to make. No mixing, no dough, no rolling. The chips come out super crispy and cheesy. You can easily customize the flavor by dusting them with your favorite seasonings. They are also naturally low carb and keto-friendly, though you don’t need to be on a low carb diet to enjoy them.
I made these chips as a snack recently and my family devoured them. We dusted them with nacho cheese powder, though you can do other seasonings as well like ranch dressing seasoning or cajun seasoning.
Ingredients
- Cheddar Cheese Slices
- Seasoning of your choice
The chips are made of just cheddar cheese. When the cheese is baked at low heat, it bubbles and crisps up, and very much reminds me of the texture of a tortilla chip. I recommend using a package of pre-sliced cheese. Not only does it save time, but it also helps ensure that all your chips have the same thickness so that they will all cook evenly. I recommend using mild cheddar cheese, so that the cheddar flavor doesn’t overpower whatever seasoning you will be using.
How to Make Low Carb Tortilla Chips
- Cut each square cheese slice into four triangles by first cutting the cheese in half diagonally and then in half again.
- The triangles are then arranged on a baking sheet lined with parchment paper, spaced about 1 inch apart.
- The cheese is baked at low heat (250F) for about 50 minutes or until the tops are firm. They are then flipped over and baked for another 10 minutes until both sides are crispy. As the chips cool, they will crisp up even more.
- When the chips are cool, you can dust them with your favorite seasoning. I put a few tablespoons of seasoning in a plastic bag and added the chips and then shook them around until the chips were covered in seasoning.
More Low Carb Chips
2 Ingredient Doritos Tortilla Chips
Ingredients
- 1 (8 oz) package cheddar cheese slices I used mild cheddar
- 2-3 tbsp nacho cheese seasoning or seasoning of your choice
Instructions
- Preheat oven to 250°F. Line a large baking sheet with parchment paper.
- Divide each cheese slice into four triangles. First, slice the cheese in half diagonally. Then slice in half again diagonally. See photo in post for reference.
- Arrange cheese triangles on prepared baking sheet, spacing them one inch apart. The cheese will puff up during baking so make sure they are not too close together.
- Place into oven to bake. When the chips are baking, the cheese will puff up and bubble. Bake for about 50 minutes or until edges are firm and slightly browned and tops of the bubbled surface is firm. It’s okay if the flat parts of the triangles (the sections that didn’t bubble) are not yet firm.
- Remove baking tray briefly so that you can flip all of the chips. Place them back into the oven and bake for about 10 minutes or until the chips turn slightly brown and the tops are firm. Remove chips from oven and let them cool fully. They will continue to crisp up as they cool. The chips may be a little oily and if desired, you can lightly blot the tops with a paper towel to remove excess oil.
- When chips are fully cooled, add 1 heaping tbsp of seasoning to a plastic bag. Add about 1/3 of the chips and seal the bag. Shake the bag until chips are covered in seasoning. Remove and repeat with remaining chips and seasoning.
Notes
- I recommend using pre-sliced cheese so that all your chips are the same thickness. However, of course, you can slice your own cheese. Just try your best to keep them all the same thickness. The cheese package I used contained 10 slices. I've seen some brands that contain 11 slices, so your baking time may vary depending on how thick your cheese slices are.
- If your cheese chips don't completely crisp up after they are cooled, you can always bake them longer until they are completely crispy.
- I used this nacho cheese seasoning.* If you are looking for a healthier and lower sodium seasoning, there are other brands of nacho cheese seasoning that are low sodium. You can also dust with a dry herb seasoning blend like cajun seasoning.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Great! I used havarti because that was what I had pre sliced in the fridge. It took less than an hour. It’s important to keep a close eye on them towards the very end. They get dark very quickly at the end. I liked them so much I didn’t even put any spice on them!
We’re glad you enjoyed them!
Skulle bara vilja veta temperatur/grader i ugn för att göra dessa chips? Måste prova!!
The oven should be 250°F.
Hi! How do u store them? And if u leave them out how long will they be good for? Thank u! Debbie
Store them in an airtight container at room temperature and they will still be crispy the next day but it’s a slightly different crispy texture. They are best the day they are made but should store for a day.
These are delicious. They do remind me of Doritos (with the nacho cheese powder you recommend), but they also taste a lot like Cheezits. Although very easy to make, I wish they took less time. Then again, maybe that’s a good thing since I’d probably never stop eating them. And, they’re a huge hit for my keto and non-keto friends/family members. Any idea what’s the best way to store these (assuming they last longer than an hour) and for how long?
Thanks for this awesome recipe.
I’m so glad you liked them! I stored mine in an airtight container
I made these last night. Followed the recipe exactly how it said to. Within 30 minutes my cheese was light brown. Did the full 50 minutes, then flipped them. Took them out, let them cool. Dressed a couple of them. Gave to hubby to try, first time I’ve seen him throw something out. Lol. I tried one, burnt spiced cheese. Terrible.
Threw them out.
We’re sorry that you didn’t enjoy the recipe. It sounds like you overcooked them. Cooking time varies depending on thickness, oven, cheese, etc. Cooking time is always an estimate. You shouldn’t keep continuing to cook the entire estimated time if it’s apparent that the chips were already brown after 30 minutes.
Can I make these for a next day gathering? If so, do I need to refrigerate or can I leave them in a seal container or zip lock bag?
They taste the best the day they are made. They will still be crispy the next day but it’s a slightly different crispy texture. If you have an air fryer you can try using that to get them to their just-baked crispy state. If you are storing them, we recommend storing them at room temperature in a sealed container.
Just made these and they are sooooo good!!! thank you!
I’m so glad you liked them!
Help. Mine stuck to the parchment paper!! Do I spray it 1st?
You shouldn’t have to spray it. It’s likely your chips weren’t done baking if they were sticking.
To add to my above post: I used pre-cut Colby & Monterey Jack slices. I only had to cut each slice once to create triangles. Great cheese from cows not treated with hormones. So happy you emailed this recipe to me. Thanks again!
How many carbs per chip?
There is less than 1 net carb per chip – if you use a different seasoning this could change the amount.
Wow! So AMAZED at how crispy and delicious these chips are. I honestly don’t miss carbs because of wonderful Keto recipes like yours. They are just incredible! I seasoned my chips with homemade taco seasoning and you talk about something GOOD! My downfall before Keto was potato chips. These are even better and I’m still losing weight and my insulin resistance is no more! Thank you for this great recipe!
Thanks so much for your comment! We are happy you love the recipe.
Has anyone tried these in an air fryer?
Looks tasy, Ill try that today 😛
hope you enjoy!
Check ingredients in “slices “ yikes not even cheese but a chemical cocktail,! Ug
I think you are mistaking processed cheese slices with slices of real cheese. This recipe calls for slices of cheddar cheese which is just cheddar cheese already sliced up. And if you have issues with finding real cheese slices you can slice your own. It’s just more convenient to use already sliced cheese but it’s definitely not required.
Oh my gosh im makimg these right now. Your my hero if these taste as good as the title claims. Ill update on my adventure.
I hope they worked out for you!
Yo can do the same thing much faster in the microwave!
I’ve tried making these in the microwave but it didn’t work out for me. They turned out more like cheese crisps, but not like chips
Too bad the seasoning has maltodextin. ?
you can use other seasonings. this is just what I used.
I am quite anxious to try this recipe, I bake cheese slices cut into 9 per slice, bake at 350 for 13-14 min. Have never had them bubble up, Thank you, going to make these today..
I hope they work out for you!
I’m trying this today!!! I can’t wait!
We hope you enjoyed it!
Hi! i just tried this last night and it took a good hour for them to bubble up and get crisp – don’t give up! 🙂