Keto Cheese Chips With Jalapeños
The Keto Cheese Chips are the easiest homemade snack to enjoy a big game, and cater for all tastes! Serve with a creamy dip (guac works great with these chips), stay safe, and enjoy!
Equipment
- Line baking tray
- Parchment paper
Ingredients
- 1 oz sliced jalapeños (a store bought jar is perfect for this recipe)
- 16 oz cheddar cheese (preferably in a big piece, so you can grate it at your convenience)
Instructions
- Preheat oven to 375ºF and line baking tray with parchment paper.
- Grate cheddar to obtain medium-sized cheese strands. Add this in cookie-sized clumps to the baking tray. Keep in mind that as the cheese melts and flattens, it will spread out. For this reason, don’t put the cheese clumps too close to one another, so as to prevent them from fusing together and making giant cheese chips!
- Add a couple of sliced jalapeños on top of the cheese (pat them dry a bit before adding) and bake each tray for 10-12 minutes, or until the cheese chips golden.
- Allow the cheese chips to cool for at least 10 minutes.
- Serve along with your favorite salsa or guacamole!
Notes
- When baking keep an eye on the chips. Be careful not to underbake (or else our cheese won’t acquire a crispy consistency). Likewise, don’t overbake to the point where all the cheese’s moisture is lost and you burn the crisps! Just keep an eye on the process!
- Letting the chips rest after getting them out of the oven will solidify the crisps for good and give them that sturdy, crunchy texture we’re going for. You may or may not pat some extra oil on top if you’d like.