These keto cheese chips are a delicious low carb savory snack that needs just 2 ingredients! Crispy and crunchy, they take less than 10 minutes to make!
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and grease generously. Set aside.
Scoop out heaping tablespoons of shredded cheese and place them on the greased baking sheet. Sprinkle the tops with parmesan cheese.
Bake for 7-10 minutes, or until a deep golden brown. Remove from the oven and let cool on the sheet for 10 minutes, before transferring to a wire rack to cool completely.
Notes
* Cheddar cheese is best, but mozzarella and pepper jack can also be used. Do not use sliced cheese.TO STORE: Cheese crisps can be stored at room temperature, in a completely sealed container, for up to 1 week. Any longer than that and it will begin to lose its crispiness. TO FREEZE: Place leftovers in a vacuum sealed or firm ziplock bag and store them in the freezer for up to 6 months.