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Keto cheese chips Recipe

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This recipe for Keto cheese chips, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cheddar cheese or provolone cheese or edam cheese, in slices
˝ teaspoon paprika powder

Directions:
Directions:
Preheat the oven to 400°F (200°C). Place the cheese slices on a baking sheet lined with parchment paper.

Sprinkle paprika powder on top and bake in the oven for about 8–10 minutes, depending on how thick the slices are. Pay attention towards the end so that you don't burn the cheese, as burned cheese tends to have a bitter taste.

Let cool and enjoy — great alone as a crunchy snack or perfect to serve with a dip.

Storing

These chips are best enjoyed straight away while they’re fresh and crunchy. If you have some left and want to eat them later we recommend placing them in an air-tight container and storing them in the fridge.

Substituting ingredients

You can make these chips using shredded cheese too, like in this recipe. Feel free to use any cheese you like but preferably a kind that melts nicely and firms up when cooled. Mixing some parmesan in can be a good idea to achieve that.

For a dairy-free option try making chips from zucchinis, a bit more time consuming but a really nice treat. If you want to make cheese chips with a twist, add some salami like in this recipe.

Instead of paprika powder you can use onion, garlic, chili powder or taco seasoning.

Serving suggestions

Speaking of tacos… you can use this recipe to make your own keto taco shells.

We suggest serving these chips with a nice dip such as guacamole, salsa dip or a classic ranch dip.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Ketogenic low carb
three pieces
Net carbs: 3 % (2 g)
Fiber: 0 g
Fat: 74 % (19 g)
Protein: 23 % (13 g)
kcal: 228

 

 

 

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