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Two Ingredient Cheese Crisps

Published: Jun 19, 2017 · Modified: Oct 10, 2020 · This post may contain affiliate links

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These Two-Ingredient Cheese Crisps will be a crowd favorite. With only one carb per serving, they are the perfect keto snack!

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 may earn from
qualifying purchases. As an employee of Apogee, any affiliate links from our clients are at 0% commission and two-tiered referrals are at $0.

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.

Kissmyketo.com

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!

Related Article: Spicy Jalapeno Cheese Chips

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!

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.

These easy cheese crisps can be baked in a normal muffin tin, or use this silicone muffin pan to make them easier to remove.

Two Ingredient Cheese Crisps

Two Ingredient Cheese Crisps

Yield: 24
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes

These Two-Ingredient Cheese Crisps will be a crowd favorite. With only one carb per serving, they are the perfect keto snack!

Ingredients

  • 1 cup shredded cheese
  • 2 egg whites only

Instructions

  1. Preheat oven to 400.
  2. In a small mixing bowl, combine the egg whites, cheddar, and any herbs or spices you chose.
  3. Grease a 24 slot mini muffin pan and drop very small portions of the cheese mixture into the muffin tins.
  4. Spread it around getting it as thin as you can for optimal crispiness.
  5. Bake for 10-20 minutes, or until browned to your liking.
  6. Allow to cool before serving.

Notes

Depending on the size of your eggs you may want to add additional shredded cheese. You want the cheese to be "wet" with the egg whites.

Change up your Cheese Crisps by using different varieties of shredded cheese or by adding in seasonings such as garlic, cayenne, and rosemary!

For best results, use a silicone baking pan to easily remove cheese crisps when cooled.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 82Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 141mgCarbohydrates 1gFiber 0gSugar 0gProtein 6g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
keto cheese chips
cheese crisps

Reader Interactions

Comments

  1. laurel reynolds says

    June 20, 2017 at 10:30 am

    These look amazing! I'm going to try them today!
    Thanks for the recipe! 🙂

    Reply
    • Marie says

      August 16, 2018 at 7:54 am

      Going to try them.look great

      Reply
  2. Crissie Woolard says

    June 20, 2017 at 12:10 pm

    Oh my goodness. These look so good. Def will be trying these soon. Thanks for the recipe!!

    Reply
  3. carrie simon says

    June 21, 2017 at 1:39 pm

    Only 2 ingredients? Amazing. Sounds so easy. Can't wait to try them!

    Reply
  4. Shannon M Gilchrist says

    June 22, 2017 at 7:54 am

    I am so making these Sunday!

    Reply
  5. Edye says

    July 03, 2017 at 8:31 am

    These look so easy and yummy! Thanks for sharing!

    Reply
  6. Shakeia Rieux says

    July 03, 2017 at 9:44 am

    I like how quick and easy the recipe is. This is something I will be trying

    Reply
  7. Tim says

    July 03, 2017 at 9:14 pm

    That couldn't be more simple. They almost look like a flattened tater tot with cheese oozing out.

    Reply
  8. shelly peterson says

    July 09, 2017 at 7:33 pm

    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

    Reply
  9. Zoey says

    July 10, 2017 at 9:50 pm

    Yum I love cheese! These look so simple to make!

    Reply
  10. Cindy Bowling says

    July 15, 2017 at 2:30 pm

    Tried these and the family love them.

    Reply
  11. James Robert says

    July 15, 2017 at 3:22 pm

    I had to click when I saw 2 ingredients, my type of recipe and this looks awesome.

    Reply
  12. Staci says

    August 06, 2017 at 6:42 pm

    Do you need to refrigerate if you make at night and have leftovers?

    Reply
    • Moscato Mom says

      August 10, 2017 at 7:58 pm

      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

      Reply
  13. Myra says

    August 26, 2017 at 3:16 pm

    I made this recipe...You could seriously eat the whole batch in one sitting... had to walk away

    Reply
    • Myra says

      August 26, 2017 at 3:16 pm

      I Forgot to say DELICIOUS

      Reply
  14. cheryl johansen says

    September 05, 2017 at 3:25 pm

    Delicious, and super simple!

    Reply
  15. Susan says

    September 22, 2017 at 1:04 pm

    Great! Now...if I could only get them out of the pan...

    Reply
    • Suzanne says

      November 26, 2017 at 1:18 am

      Same issue...will have to try again, but grease pan with something else.

      Reply
  16. Ruth says

    October 16, 2017 at 11:25 am

    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.

    Reply
    • Moscato Mom says

      October 16, 2017 at 11:27 am

      Hi Ruth! Yes I think that would work - I might suggest using some non stick spray though 🙂 Thanks for stopping by! ~Lynsey

      Reply
  17. kait says

    October 17, 2017 at 7:31 am

    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)

    Reply
    • Moscato Mom says

      October 17, 2017 at 7:41 am

      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

      Reply
  18. Pat says

    October 28, 2017 at 5:00 pm

    I have a large cube of cheese. Do you melt it or shave it before adding egg whites?

    Reply
    • Moscato Mom says

      October 29, 2017 at 5:25 pm

      I would suggest shredding it - it will make it easier to work with. You do not need to melt it.

      Reply
  19. Wynter says

    November 03, 2017 at 9:09 am

    These look good and simple to make. Did you spray anything in the muffin tins first?

    Reply
    • Moscato Mom says

      November 03, 2017 at 9:22 am

      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! 😉

      Reply
  20. Melissa says

    December 31, 2017 at 1:32 pm

    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.

    Reply
  21. Val says

    December 31, 2017 at 8:56 pm

    Do these have to be eaten right away when made? Or what is the best way to store them?

    Reply
    • Moscato Mom says

      January 05, 2018 at 11:02 am

      I store mine in the fridge sealed - the are even good cold! 🙂

      Reply
  22. Debbie says

    January 02, 2018 at 8:39 pm

    How long will these stay fresh needing to make a lot ahead for vacation and others tempted to eat myketo

    Reply
    • Moscato Mom says

      January 05, 2018 at 11:03 am

      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

      Reply
  23. Lei Ann says

    January 06, 2018 at 5:52 pm

    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.

    Reply
  24. Virginia Ogletree says

    January 18, 2018 at 12:49 pm

    Can you use egg whites in a carton?

    Reply
  25. Lars says

    January 30, 2018 at 5:54 am

    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!

    Reply
  26. Amy says

    February 04, 2018 at 1:11 pm

    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!

    Reply
  27. T-Bone says

    February 04, 2018 at 2:06 pm

    Absolutely fantastic. I tried different cheeses and spices and most came out great. Thanks for the recipe!

    Reply
  28. Jennifer says

    February 04, 2018 at 4:46 pm

    These snacks are fantastic and healthy. Ty

    Reply
  29. Ginny says

    February 11, 2018 at 9:06 pm

    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.

    Reply
    • Brandie says

      July 31, 2019 at 2:31 pm

      Let us know if the air fryer works for this! 🙂

      Reply
  30. Sinea says

    February 19, 2018 at 11:15 am

    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!

    Reply
  31. Melanie says

    March 24, 2018 at 9:46 am

    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!

    Reply
  32. Maegan Skinner says

    March 25, 2018 at 4:32 pm

    So yummy! I will be making these again!

    Reply
  33. Shelley says

    March 29, 2018 at 7:29 pm

    Delicious! I sprayed my pan with a little olive oil cooking spray and they popped right out! Thank you, for sharing...

    Reply
  34. georgina says

    April 07, 2018 at 4:54 pm

    these were awesome! i made them with a 3 cheese mix, added some italian herb mix! sooo good. thanx

    Reply
  35. karen curtis says

    May 19, 2018 at 11:25 pm

    can these be baked on a sheet of parchment rather than in a muffin tin?

    Reply
    • Moscato Mom says

      May 20, 2018 at 11:28 am

      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)

      Reply
  36. Dave Bell says

    May 30, 2018 at 7:25 pm

    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!

    Reply
  37. Erin says

    August 10, 2018 at 2:56 pm

    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!

    Reply
  38. BJ says

    August 20, 2018 at 10:47 pm

    Made these this evening, they were great!!

    Reply
  39. Diane says

    September 04, 2018 at 9:22 pm

    Delicious !! I added garlic, rosemary, s&p. My keto friends are gonna love me ?

    Reply
  40. Sarah says

    September 14, 2018 at 11:49 am

    Ohhh..... these looked easy, I love cheese, so decided to make them. I've eaten them all!!!!! They were delicious!! Just working out what I'm going to change in tomorrow's plan so I can have them again!
    Thank you

    Reply
  41. Suzanne says

    March 05, 2019 at 5:12 pm

    Thanks for the great idea! I've been buying these at the store but would much prefer to make my own. Thanks.

    Reply
  42. Rosie Butcher says

    May 20, 2019 at 1:26 pm

    Absolutely amazing ?

    Reply
  43. Shelia Orange says

    July 11, 2019 at 2:06 pm

    With egg, do they need to be refrigerated... and do they get soggy if you do?

    Reply
    • Moscato Mom says

      July 16, 2019 at 5:43 pm

      Hi! I do refrigerate mine, and no, surprisingly they do not get soggy. A bit chewy, but still very good 🙂

      Reply
  44. Janet says

    July 14, 2019 at 11:05 am

    OMG! Yummy! Thanks for your post!

    Reply
  45. Caron says

    February 13, 2020 at 8:43 pm

    I am excited to try these cheese crisps, but I'm having a hard time figuring out what the actual serving size. from the recipe on sensa, it seems there's 24 crisps and it mentions dividing that by 4. Does that mean that a serving of 6 is only one carb?

    Reply
  46. Diane Smith says

    June 14, 2020 at 12:15 pm

    Mmmm - just made these - lovely - like low carb Pringles! These will become a firm favourite in our house!

    Reply
  47. Terry says

    November 23, 2020 at 8:16 pm

    I just made these to go with my salad with chicken. I made the first batch too thick, but they were still delicious! The second batch were much crispier, and still delicious! Thank you!

    Reply

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