2 Ingredient Keto Chips
Crunchy low carb cheddar cheese chips that are just 2 ingredients and take less than 30 minutes to make. These quick and easy homemade keto chips can easily be customized to create different flavors. They are a great low carb and keto-friendly snack.
I am always looking for something crunchy to snack on and these keto chips definitely satisfy my need for something crunchy. I also love how fast these are to make.
There are keto-friendly chips you can buy, but making your own really isn’t hard and you don’t have to worry about exactly what’s in them. For this recipe, you only need two ingredients and they are pretty easy to make.
Ingredients
- Cheddar Cheese
- Almond Flour
Best Cheese for Keto Chips
I used cheddar cheese to make these chips. I think the recipe will also work with other similar types of cheeses like Monterey Jack or Colby-Jack Cheese. You want to avoid cheeses that are soft or have a lot of moisture (mozzarella) or cheeses that are hard and crumbly (parmesan).
I tested this with low moisture shredded mozzarella cheese and the chips didn’t get crunchy enough. I also tried it with parmesan and it was too difficult to melt the cheese for the dough.
Superfine Almond Flour
Make sure to use superfine almond flour and not almond meal or regular almond flour. Superfine almond flour will give the chips a smooth texture.
How to Make Low Carb Chips
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Melt the cheese in a microwave-safe bowl in the microwave for about 20 to 30 seconds. Stir the melted cheese until it’s uniform and smooth. At this point, it should resemble dough.
Quickly add the almond flour, the cheese, mix, and then knead the dough until all of the flour is absorbed evenly into the cheese. It’s important to do this step fast because you don’t want the cheese to cool and harden.
Place dough ball between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 1/16 inch thick. Slice dough into 2” triangles. Place them in an even layer on a prepared baking sheet, spaced 1 inch apart.
Bake the chips for about 10 to 15 minutes at 350°F or until the edges are brown and the surface is firm. Cool them completely.
Add seasonings of your choice to a Ziploc bag. Place the cooled chips in the bag and seal and shake to cover chips with seasoning.
Seasoning Ideas
What I like about this recipe is that you can season your chips with a variety of spices depending on the taste you want. Here are some seasonings I’ve tried:
- Dry ranch seasoning
- Taco seasoning
- Sea salt and pepper
- Garlic powder and Italian seasoning
- Chili powder, garlic powder, and onion powder
Recipe Instructions
The key to this recipe is to work quickly once you’ve melted your cheese. If the cheese cools and hardens it will be very difficult to work with the dough.
Use a pizza cutter to make it easy to cut the dough.
Store the chips in an airtight container. They will start to lose their crunchiness, so it’s best to enjoy them not long after they are made.
Pair them with a Dip
You can serve them plain or add a dip on the side. Here are some ideas – just be sure to use keto-friendly dips to stay on track!
- Guacamole or salsa
- Tzatziki
- Ranch dip
- Spinach dip
- Herbed mayo
If you’re following a keto diet, it can be hard to give up favorite snacks. Chips are one I love so this recipe really helps satisfy the craving.
More Easy Keto Snacks
- 2 Ingredient Keto Cheese Crackers
- Keto Tortilla Chips
- 2 Ingredient Keto Almond Crackers
- Keto Doritos
- Zucchini Tortilla Chips
- Keto Crackers
2 Ingredient Keto Chips
Ingredients
- 1 cup shredded cheddar cheese
- 1/2 cup superfine almond flour
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Add cheese to a medium microwave-safe bowl. Heat cheese in the microwave until melted (about 20-30 seconds depending on the power of your microwave). Stir until uniform and smooth. The melted cheese should resemble dough.
- Working quickly, stir in the almond flour. Then knead the almond flour into your cheese dough until all of the almond flour is evenly incorporated. Make sure to work quickly because you want to roll out the dough before the cheese cools down and hardens.
- Place dough ball between two sheets of parchment paper and roll it out as thinly as possible (about 1/16 inch thick). Slice dough into triangles. I did approximately 2 inch triangles. Place onto prepared baking sheet, spaced 1 inch apart.
- Bake for about 10-15 minutes or until edges are brown and the surface is firm. Let chips cool completely. Add seasonings of your choice to a ziploc bag. Place chips in and seal and shake to cover chips with seasoning.
Notes
- You can season the chips with whatever seasonings you prefer. I like to season them with dry ranch seasoning mix or taco seasoning mix. The chips in the photos have taco seasoning.
- Please see the Ingredients section of the post if you have questions regarding using other cheeses.
- I do not have a substitute for almond flour for this recipe.
- I used Kirkland Signature superfine almond flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition is for chips only and does not include seasoning.
Hi.What can I use as sub for cheese since I have lactose intolerance?
Thanks
We haven’t tried using dairy-free cheese in this recipe. If you do try it, you want to avoid cheeses that are soft or have a lot of moisture (mozzarella) or cheeses that are hard and crumbly (parmesan). Hope that helps!
Thank you!! I was craving a cracker & came across your recipe. Soosooo good !!!!! And easy.
That’s great! So glad you loved the recipe.
I have a tree nut & peanut allergy. I love to read your recipes but if you could share alternative flours to use that would be most helpful. Thanks, debi p
We try to offer substitutions when we can, but can’t always test every option and some recipes only work with certain flours.
Good evening, thank you for all your recipes, they are amazing. I was just wondering though, I am lactose intolerant and use dairy free Parmesan, mozzarella, cheddar etc. would those work with your recipes?
We haven’t tried using dairy-free cheese in this recipe. If you do try it, you want to avoid cheeses that are soft or have a lot of moisture (mozzarella) or cheeses that are hard and crumbly (parmesan). Hope that helps!
why not… mixed the shredded cheese and almond flour. microwave until the cheese melts. this way, its easier to roll out and kneed into a pliable doug, instead of hurrying up to fully integrate the almond flour into the melted cheese.
Thanks for that suggestion!
I really like your recipes but I am allergic to tree nuts there for all tree nut flours are out. I wish your recipes had alternative keto friendly flour instead if just Almond flour, as recipes are great!
Can I use coconut flour instead and would I have to change the measurements or add something extra?
We haven’t tested the recipe with coconut flour so can’t say for sure how it would need to be adjusted.
Great chips! I just used salt and pepper as seasoning and they are amazing. Thanks.
I’m glad you enjoyed!
Thx
We hope you enjoy the recipe!
How do we store leftovers? Making these today!!! Yum.
Keep them in an airtight container.
Not only were these easy and FAST to prepare, but they have an amazing crunch. I used Cheddar Cheese seasoning for 1/2 of the chips and Ranch seasoning for the other half. I have a new go to chip thanks to you!
I’m so glad you liked them!
Can you sprinkle on the seasonings befor you bake them?
We’ve only made them with the seasoning after they’re baked. If you add the seasoning before it will turn very dark and it could change the flavor.