Crunchy low carb chips that are just 2 ingredients and take less than 30 minutes to make. These quick and easy homemade 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 chips definitely satisfy my need for something crunchy. I also love how fast these are to make.
- Cheddar Cheese
- Almond Flour
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 mozzarella 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 keep the chips smooth rather.
How to Make Low Carb Chips
The cheese is first melted down. In its melted state, it will resemble dough. The almond flour is then kneaded into the cheese dough. The dough is then rolled out and cut into triangle shapes. You do need to try to work quickly because once the cheese cools, it will be hard to roll out the dough.
More Easy Keto Snacks
2 Ingredient Keto Chips
- 1 cup shredded cheddar cheese
- 1/2 cup superfine almond flour
- 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.
- 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.
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.