Since I began eating super low carb – or “keto” – I have been experimenting with all kinds of fun recipes – some of which have been absolutely amazing… and some of which I have literally thrown out and tried to hide the evidence before Mike got home.
One of the things I have been most impressed with is how sometimes the simplest of recipes end up tasting the best. These Two ingredient Cheese Crisps are no exception.
I discovered this kind of by accident and have become completely addicted to these – changing up one of the two ingredients to make a completely different flavor.
This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate, I earn from qualifying purchases.
I was making my beloved Breakfast Casserole Muffins when I “discovered” just how tasty these Cheese Crisps are.
I have since changed them up by trying different types of cheese (extra sharp is my favorite!) as well as mixing in different seasonings.
You can sprinkle in some cayenne pepper for a spicy kick, cumin for a bit of a Mexican flare, or even crumble up crispy bacon for a breakfast crisp!
My only warning with these – is to be careful how many you eat! I can polish off the entire batch in one sitting if I am not careful. They are just TOO good!
These Cheese Chips are so easy to make – they are perfect for unexpected guests, gatherings, and when you just need a bite of something without messing up the kitchen!
Related Article: Spicy Jalapeno Cheese Chips
I love that it takes literally seconds to throw these together – using ingredients that everyone keeps on hand.
You can even choose to spice things up with different seasonings or adding more than one type of cheese.
These delicious little Cheese Chips save well too! Just put them in an air tight container in the refrigerator and voila!
You can heat them up again in the toaster or eat them chilled. I have even topped them with chicken salad for a more substantial snack.
- 1 cup shredded cheese
- 2 egg whites only
Preheat oven to 400.
In a small mixing bowl, combine the egg whites, cheddar, and any herbs or spices you chose.
Grease a 24 slot mini muffin pan and drop very small portions of the cheese mixture into the muffin tins.
Spread it around getting it as thin as you can for optimal crispiness.
Bake for 10-20 minutes, or until browned to your liking.
Allow to cool before serving.