low carb chips

It's not easy finding tasty low carb chips and crackers to have with your dip, but these easy and delicious Keto Cheese Chips will keep them coming back for more.&nbsp;

Keto Cheese Crisps (Chips) Recipe - "Easy" Low Carb Cheddar Snack

Cheddar Cheese

Paprika

Preheat the oven to 190C/375F.

Cut the cheese slices into quarters and layer on a lined cookie sheet. Ensure they have plenty of space as they will spread.

Sprinkle the cheese slices with the paprika.

Bake in the oven for 6 minutes until golden and crispy.

Lay on a paper towel for 2 minutes to cool and soak up excess oil. Enjoy on their own or smothered with dip.

Savory, easy, irresistible, and low-carb cool ranch keto zucchini chips!

Cool Ranch Flavored Keto Zucchini Chips

small/medium size zucchini (6"-8")

salt

pepper

dill

parsley

onion flakes

onion powder

garlic powder

Easy to make vegetable chips are a healthier keto snack. Baking the cucumbers keeps them low in calories which makes them almost guilt-free.

Baked Cucumber Chips

cucumbers (or 3 small ones)

olive oil (or avocado oil)

apple cider vinegar vinegar

sea salt (or more if needed)

Slice

Slice cucumber very thin. Use a mandoline slicer for best results.

Remove excess moisture from slices using a paper towel.

Season

Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.

Heat

For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours or until crispy.

Cool

https://embed.mediavine.com/videos/nbbweuekqt9fxuuizwyc

Oven Baked Cucumber Chips with Salt & Vinegar

Who says you can’t enjoy chips when you are on a keto diet? Keto avocado chips are at your rescue! Easy to make and even more delicious to eat, you cannot afford to miss out on this recipe! 

Avocado Chips

avocado,

parmesan cheese

lime juice

cayenne pepper

Preheat the oven

Blend the ingredients

Add all ingredients to the food processor and pulse until combined and smooth.

Scoop and press

Scoop about a tablespoon of avocado mixture onto a parchment lined baking tray. Using the back of a spoon or spatula, press down the batter to flatten. You may need to spray the back of the spoon or spatula with cooking oil in order to keep the mixture from sticking. Space about 2 inches apart. 

Bake

Bake at 325 degrees for 30 minutes or until crisp and golden. Let cool for 5-10 minutes to continue to harden.

https://www.youtube.com/watch?v=qXR0XPExwaM

These oven-baked rutabaga chips are a low-carb, healthy alternative to the classic potato chips. With a spicy Cajun seasoning rub, they're a flavourful snack to munch on guilt-free.

Cajun Rutabaga Chips

Rutabaga (peeled)

mL of Extra Virgin Olive Oil

Oregano

Thyme

Cayenne Pepper

Garlic Powder

Black Pepper

Salt

Slice the peeled rutabaga into thin chips with a mandoline slicer.

Rub the chips with oil and cajun seasoning until they're well coated.

Arrange the chips flat on a baking tray and bake for 25 minutes at 140 °C (285 °F).

Once smaller in size and curly, flip them upside down.

Bake them for 25-35 more minutes until the chips are dry and hard. Then, let them cool down and crisp up on a rack.

You only need 2 ingredients for these easy low carb chips! Crispy and cheesy, this flavoursome Keto snack is ready in minutes.

2 Ingredient Low Carb Chips

pork

cheddar cheese, shredded

Preheat your grill (aka broiler for my US readers)

Place pork scratchings into a food processor and blend.

Add cheese and pulse until combined.

Roll small balls in your hand and press them down on a baking sheet. Be sure to leave plenty of space in between them as they flatten out. I made 20 (and calculated the nutrition info for 20), but as the chips are very filling, you could also make them a little smaller than shown in the pictures above and get around 30.

Place under the grill and wait until they are browned.

At this stage the chips are VERY soft. Wait until they are cooled down and have firmed up. Then you can either brown them from the other side as well or enjoy straight away :)

It&#039;s so easy to make a batch of crispy baked zucchini chips for keto snacks. These paleo-friendly veggie chips can be cooked in the oven or air fryer.

Baked Zucchini Chips

zucchini

Slice zucchini into thin rounds with a mandolin slicer.

Place zucchini slices between paper towels to remove excess moisture. Allow to sit in the refrigerator for at least 2 hours. The drier the better.

Combine the zucchini slices, oil, and salt in a large bowl. Toss to coat.

Lay zucchini slices on a parchment paper or silicone baking mat lined rack on top of a baking pan. (I find raising the slices off the bottom of the pan helps to crisp them up faster with the air underneath)

Bake at 225°F for 2-3 hours or until zucchini slices have reached desired crispness.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1547686421/dit3pp2yj8h600oxy1d6.mp4

Oven Baked Zucchini Chips Recipe

Crispy cauliflower chips that are just 2 ingredients. These chips come out crispy and light and taste better than store-bought ones. They are also low carb and keto-friendly.

Cauliflower Chips

(216 grams) finely riced cauliflower ((see notes))

(100 grams) cheese

black pepper

Preheat oven to 375°F. Line two large baking sheet with parchment paper.

Cook riced cauliflower until tender. I cooked the cauliflower in the microwave for about 2 ½ minutes but you can also steam it on the stove.

Working in small batches, use a cheese cloth or similar type cloth to squeeze the excess liquid out of the cauliflower. When done, you should be left with about 1 loose cup of cauliflower (measured after you spread out the dried cauliflower) or approximately 98 grams.

Add in cheese with the dried cauliflower. Mix until the ingredients are evenly combined. Your mixture should be crumbly.

Using a 1.5 tbsp cookie scoop, scoop up mixture and place onto a prepared baking sheet, spread 2 ½ inches apart. Using the back of a spoon, spread the mixture so that it forms flat circles. You want the circles to be thin (about 1/8 inch thick) but make sure that you don&#039;t spread the mixture so thin that there are gaps or holes. Repeat with remaining mixture.

Bake chips about 10-12 minutes or until tops are golden and edges are dark brown. Watch chips carefully towards the end of baking to make sure they don&#039;t burn. Let chips cool on baking sheet (which will give them time to set) before removing.

Super crispy chips that are perfect for serving with salsa, guacamole or other dips.

Keto Tortilla Chips

almond flour

tbsp ground flaxseed

mozzarella cheese

tsp chili powder

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a small bowl, add almond flour, flaxseed and spices. You can add or change up the spices if you wish. Use a fork to whisk ingredients until evenly combined.

In a large microwave-safe bowl, add cheese. Melt cheese in microwave, in 30 second intervals, stirring in between, until it is completely melted and uniform. This should take around 1 minute.

Working quickly while the cheese is still hot, add in the almond flour mixture. Stir with a fork and try your best to get the dry ingredients mixed evenly into the stretchy melted cheese. I usually work with the fork until the dry ingredients are completely incorporated and then knead the dough ball a few times to make sure the dry ingredients are evenly distributed. But you can just use the fork the whole time if you find the dough too hot to work with. The dry ingredients won&#039;t disappear into the dough. You should still see the dry ingredients on top of the cheese when you&#039;re done, you just want it evenly mixed in. See photos in post for reference.

Split the dough into two balls. Roll each dough ball out between two sheets of parchment paper as thinly as possible (no more than 1/16 inch thick). Slice dough into triangles (I used a pizza slicer). Move triangles onto prepared baking sheets.

Bake chips about 8 minutes or until edges turn golden brown. Flip chips over (the underside will look more cracked/not smooth, but that is normal) and continue to bake 3-7 minutes or until chips turn medium brown. Chips are ready when they are uniformly brown and should be firm if you touch them. Watch the chips carefully during the last few minutes of baking because they can quickly turn from almost done to overbaked very fast.

Let chips cool completely before eating. Uneaten chips can be stored in an airtight container.

https://content.jwplatform.com/videos/dGBUxVCb.mp4

crunchy chips that are also low carb and keto-friendly

Top 9 low carb chips recipes from across the web

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Top Tags

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Baked Cucumber Chips

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Baked Zucchini Chips

Cauliflower Chips

Keto Tortilla Chips

Top 9 low carb chips recipes from across the web

The most viewed low carb chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Cheese Crisps (Chips) Recipe -...

Cool Ranch Flavored Keto Zucchini C...

Baked Cucumber Chips

Avocado Chips

Cajun Rutabaga Chips

2 Ingredient Low Carb Chips

Baked Zucchini Chips

Cauliflower Chips

Keto Tortilla Chips

The most viewed low carb chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine