Looking for a delicious low carb summer snack? These Keto Cheesy Chips are awesome!
This recipe makes a batch of 50 keto chips perfect for dipping into guacamole or salsa. These are like keto tortilla chips but a little more pliable. Recipe takes 30 minutes or less.
If you’re not familiar with the term keto, it means low carb. So this is a low carb chips recipe as well. It’s also gluten-free and diabetic friendly.
This keto cheese chips recipe has less than 6 net carbs per serving (about 15 chips).
Recipe for Keto Cheesy Chips serves 3-4 and yields about 50 chips suitable for dipping.
Want my all-time favorite Easy Keto Recipe? Download it here
Keto Cheesy Chips Ingredients
- 2 cups shredded mozzarella (8 oz bag)
- 1 cup of pork rinds (3 oz bag)
- 1 ounce of cream cheese (2 tbsp)
- 1 egg
- Salt to taste
- Pinch of chili powder
Utensils to make cheese chips
- 1 gallon-sized Ziploc bag
- 1 microwavable mixing bowl
- 1 cookie sheet
- 1 rolling pin
- 1 cutting board
- 2, 15″ x 15″ pre-cut sheets of parchment paper (or larger)
- 1 Pyrex measuring cup
- 1 pizza cutter
- 1 fork
Cooking Instructions for your Keto Chips
- Preheat oven to 425F.
- Pour pork rinds into gallon Ziploc bag. Remove excess air and seal bag.
- Use rolling pin to grind pork rinds down to fine flour.
- Mix pork rind flour and shredded mozzarella in microwaveable bowl. Add cream cheese. Microwave on high for 1 minute to create a thick dough.
- Add raw egg, salt, and chili powder. Knead into dough with bare hands.
- Lay dough between 2 pieces of parchment paper and roll to a thin layer like an ultra thin pizza crust.
- Remove the top piece of parchment paper, slide the parchment paper & dough onto cookie sheet. Bake at 425F for 12 minutes, or until browned on top.
- Remove from oven and cut into chip-like triangle shapes with pizza cutter.
- Bake again at 425F for 5 minutes to achieve extra crispiness.
- Serve hot or let them rest at room temperature to crisp up further.
Shopping Notes
- Pork rinds are typically in the chip aisle of the store and are sometimes called Chicharrones. Any bag 2 ounces or larger should work.
- Any brand of mozzarella, cream cheese, eggs, salt, and chili powder will work.
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Credit for this Keto cheesy chips recipe goes to Libby at Ditch The Carbs who makes a similar version of these chips for her fat head nachos. Her recipe was the inspiration for my minimalist version.
Hope you enjoy it!
Have any questions? Leave them in the comments and I’ll get back to you.
Cheers,
Mr. SkinnyPants
Want my all-time favorite Easy Keto Recipe? Download it here
by Mr Skinny Pants
These chips looks great! We’ll definitely have to give this recipe a try over weekend.
What a yummy sounding recipe! And I like how easy it is. We will definitely be giving them a try. Thanks for sharing!
I’m not a huge fan of pork rinds but these chips look amazing! Do they have a pork rind taste?
I didn’t notice a strong pork rind flavor. The cheese and seasonings in the chip dough seem to mask it.
How About no microwave way? I don’t own a microwave. Any suggestions? I would love to try it.
That would be tough Jennie. Maybe you could try it in a skillet.
Yaaaas! Definitely making this over the weekend. Thank you!!
silly question here-is it 1 cup pork rinds and then crush up or 1 cup pork rind “flour”.
Thanks!
Hi Jeri,
It’s 1 cup pork rinds, then crush. Thanks, Ryan
But your recipe says 3oz bag. That’s more than 1 cup then crush…
I just finished making these chips and they are AMAZING!!!! Thank you for your site and this recipe! I think I’ll use this for a pizza crust as well.
Sounds great, got to give them a try!
I do not understand the carb count – I only count 8 carbs in whole recipe? 6 for mozza, 1.5 for cream cheese and .5 for egg. Where sm I going wrong?
Thanks!
Can you use barbeque pork rinds instead of plain?
I get per serving: 188 calories, 1.2 Carbs, 0.1 Fiber which is 1.1 g carbs per serving if separated into 3 total servings…..from Verywellfit.com nutrition facts site. Type in ingredients and it tells nutrition facts.
Where does the 6 net carbs come in?
Hi Donna,
Serving sizes could be different as could the actual ingredients used. This was carefully broken down from the actual ingredients I used in the recipe. You’ll always find some variance so I think the key is getting a good grasp of the ‘range’ of net or total carbs in a food! Hope that helps