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.
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 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!
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
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Preheat oven to 400.
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In a small mixing bowl, combine the egg whites, cheddar, and any herbs or spices you chose.
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Grease a 24 slot mini muffin pan and drop very small portions of the cheese mixture into the muffin tins.
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Spread it around getting it as thin as you can for optimal crispiness.
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Bake for 10-20 minutes, or until browned to your liking.
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Allow to cool before serving.
These look amazing! I’m going to try them today!
Thanks for the recipe! 🙂
Going to try them.look great
Oh my goodness. These look so good. Def will be trying these soon. Thanks for the recipe!!
Only 2 ingredients? Amazing. Sounds so easy. Can’t wait to try them!
I am so making these Sunday!
These look so easy and yummy! Thanks for sharing!
I like how quick and easy the recipe is. This is something I will be trying
That couldn’t be more simple. They almost look like a flattened tater tot with cheese oozing out.
My comment from yesterday did not show up
https://moscatomom.com/two-ingredient-cheese-crisps/#comment-107056
These look good. I would love to try them out
Yum I love cheese! These look so simple to make!
Tried these and the family love them.
I had to click when I saw 2 ingredients, my type of recipe and this looks awesome.
Do you need to refrigerate if you make at night and have leftovers?
Hi! Yes I do refrigerate mine and pop them in the microwave for just a few seconds – not to really “reheat” them but enough to kind of take the chill off – if that makes sense LOL
I made this recipe…You could seriously eat the whole batch in one sitting… had to walk away
I Forgot to say DELICIOUS
Delicious, and super simple!
Great! Now…if I could only get them out of the pan…
Same issue…will have to try again, but grease pan with something else.
Could these be done in just cupcake papers? I can see the sense behind containing the material in some way, but don’t have the muffin pan.
Hi Ruth! Yes I think that would work – I might suggest using some non stick spray though 🙂 Thanks for stopping by! ~Lynsey
Looks good! how much of the cheese mixture are you adding to the muffin tins? And then spread it around in the tin? It will just crisp up into a bite size piece?
( had to correct my email I listed earlier)
Hi Kait! Yep, I just put a little pinch in there – enough to cover the bottom. It isn’t immediately crispy coming out of the oven – once you let them cool just a few minutes they will firm up perfectly 🙂 Thanks for stopping by! ~Lynsey
I have a large cube of cheese. Do you melt it or shave it before adding egg whites?
I would suggest shredding it – it will make it easier to work with. You do not need to melt it.
These look good and simple to make. Did you spray anything in the muffin tins first?
Hi! I did not – BUT I have crazy good non stick tins. You can spray some cooking spray or even a drop of coconut oil for a little more flavor and fat! 😉
Just made two batches of these and they are fantastic! I sprayed the muffin cups with non-stick spray and they came out easily. Made the first batch with cheddar and a bit of garlic powder. I got creative with the second batch, using a mixture of Asiago, Parmesan, and provolone, then mixed in garlic powder and some Italian seasoning. They are delicious! Thank you so much for sharing this recipe.
Do these have to be eaten right away when made? Or what is the best way to store them?
I store mine in the fridge sealed – the are even good cold! 🙂
How long will these stay fresh needing to make a lot ahead for vacation and others tempted to eat myketo
If you put them in the fridge in a sealed container they keep for several days… mine never seem to last long before I eat them all LOL
Just made these and WOW!!! Delicious. I used sharp cheddar with dried rosemary, garlic powder and crushed red pepper flakes. Oh, I also used mini silicone muffin tins. Worked like a champ.
Can you use egg whites in a carton?
Thank you, Moscato.
For my pizza crust, I use 4 whole eggs and 6 oz. mozzarella or provolone cheese. Just mix and spread on parchment paper. Then pop in the oven at 400° for 15 min. or ’til golden brown.
I let it cool then top it with tomato paste, oregano, linguica, onions and MORE Cheese. Raise oven temp to 450° and bake for 10 mins.
Enjoy!
OMG these were amazing! I used a horseradish cheddar with some everything seasoning. Mine were more like puffs than crisps but they were scrumptious and so easy!
Absolutely fantastic. I tried different cheeses and spices and most came out great. Thanks for the recipe!
These snacks are fantastic and healthy. Ty
Love all the comments…can’t wait to try. I plan on using my new air fryer instead of muffin tin and heat up my big ol oven.
Oh Lynsey, these little crisps are amazing! I follow the Trim Healthy Mama plan and low-carb eating is a big part of it. This is perfect for THM-S snacks or meals. BTW, I didn’t have a mini muffin tin so I made a half recipe and baked it in a jumbo tin of 6. They were perfect. I put a dab of sour cream on them. Yum!
I made these using parchment paper on a cookie sheet. Just spread the mixture into a thin layer and bake. When done cooking, I cut it into pieces with a knife. Turned out oh so crispy and delicious!
So yummy! I will be making these again!
Delicious! I sprayed my pan with a little olive oil cooking spray and they popped right out! Thank you, for sharing…
these were awesome! i made them with a 3 cheese mix, added some italian herb mix! sooo good. thanx
can these be baked on a sheet of parchment rather than in a muffin tin?
Yep – just make sure there is at least 1 inch between them – they will spread out and run together (but can be easily cut apart)
What a great Keto snack!
I can never leave a good thing alone, so …
Didn’t bother separating the eggs; yolks are good food!
Added 1 tsp Baking Powder, just before portioning out.
They came out golden all over, about 1/2″ thick, halfway between crispy and fluffy/chewy.
Next batch will be straight, without the BP, for a comparison.
Either way, a real winner – thanks!
I just made these. They are amazing!! The only problem I found is that you can’t stop eating them. Simple and delicious! Thank you for the recipe!