These Two-Ingredient Cheese Crisps will be a crowd favorite. With only one carb per serving, they are the perfect keto snack!
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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!
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.
- 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.
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 InformationYield 6 Serving Size 1
Amount Per Serving Calories 82Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 141mgCarbohydrates 1gFiber 0gSugar 0gProtein 6g