These keto cheese chips are a delightful, crunchy snack made with mozzarella, garlic, and oregano. Perfect for dipping in sour cream or sugar-free marinara sauce, they offer a satisfying crunch that fits right into your keto lifestyle.
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No more excuses! You can enjoy crunchy snacks on a keto diet. Instead of reaching for something off-limits, spend just 20 minutes making these delicious, oven-baked chips.
When a craving for something crispy strikes, these mozzarella and oregano chips are the perfect answer. With a flavor reminiscent of pizza, they’re sure to hit the spot!
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Ingredients
You’ll need just a few simple ingredients to whip up this tasty keto treat. The exact measurements are in the recipe card below, but here’s a quick overview:
- Shredded mozzarella: I use part-skim shredded mozzarella. Avoid low-fat cheese for this recipe—full flavor is key! An Italian cheese blend also works well.
- Spices: Garlic powder, dried oregano, and a pinch of red pepper flakes. Fresh spices are crucial; stale ones can dull the flavor.
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Variations
- Cheeses: Try sharp cheddar or shredded parmesan for a different flavor.
- Spices: Experiment with onion powder or smoked paprika—use ¼ teaspoon of each.
- Bacon Bits: For extra flavor, sprinkle some bacon bits on the cheese mounds before baking.
- Spice Level: If you’re not a fan of heat, feel free to omit the red pepper flakes.
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Instructions
For detailed steps, check the recipe card below. Here’s a quick rundown:
- Prep the Cheese: Drop six mounds of shredded cheese onto a parchment-lined baking sheet. Sprinkle each mound with garlic powder, oregano, and red pepper flakes.
- Bake: Place the tray in a preheated 375°F oven. Bake for about 15 minutes until the cheese is crisp and golden brown. Ovens vary, so start checking around 12 minutes.
- Cool: Let the chips cool on the baking sheet for about 5 minutes. They’ll crisp up even more as they cool.
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Expert Tip
Wondering what to do with leftover shredded cheese? Freeze it! Shredded cheese freezes beautifully, and you can use it straight from the freezer in other recipes. This little trick has saved me from tossing out moldy cheese more times than I can count.
Serving Suggestions
These chips are fantastic on their own, but they’re also great with dips like sugar-free marinara (Rao’s is a favorite), sour cream dip, Greek yogurt dip, cream cheese dip, or guacamole.
Storing Leftovers
These chips are best enjoyed fresh. Made with part-skim mozzarella, they tend to lose their crispiness quickly, becoming chewy instead.
I suggest making just enough to enjoy right away—I typically make six at a time for my husband and me to share.
Ingredients
- ¾ cup shredded part-skim mozzarella (3 ounces)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Pinch of red pepper flakes
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Instructions
- Preheat Oven: Set your oven to 375°F and line a baking sheet with parchment paper.
- Prepare Cheese Mounds: Divide the shredded cheese into six equal mounds on the baking sheet, spacing them 2 inches apart. Gently flatten each mound with your hands.
- Season: Evenly sprinkle the cheese mounds with garlic powder, oregano, and red pepper flakes.
- Bake: Bake for about 15 minutes until the edges are browned.
- Cool and Serve: Remove the pan from the oven and let the chips cool on the baking sheet for about 5 minutes before serving.
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Recipe FAQs
Can I use a cheese other than mozzarella?
Absolutely! Cheddar and parmesan work well, as does a shredded Italian cheese blend.
Can I make these chips in the microwave?
Yes, but you’ll need to make them one or two at a time. Place the shredded cheese mounds on parchment paper, spaced 2 inches apart, directly on the microwave plate. Microwave on high, starting with 30 seconds for one chip, and add more time if needed.
Can I freeze these chips?
Freezing is not recommended. These chips are best when freshly baked, as freezing can negatively affect their texture.
