How good are the crispy cheese bits on the outside of your grilled cheese sandwich? Well you might not be eating grilled cheese sandwiches much anymore but you can still get that crispy cheese enjoyment with these cheese crisps. Learn how to make cheese crisps and you will be able to add these to your lunch and even to the kids lunch boxes as a great keto snack.
How to Make cheese Crisps
There are many ways to make cheese crisps, but this is the method we prefer. I like knowing there is half a slice of cheese in each cracker for tracking purposes and that I can get a more consistent result. Using the cheese slices make this a super easy method. All you need to do is cut the slices into quarters. No grating cheese or even really slicing up cheese.
Cheese
What can we say we love cheese. The best cheese for these crisps is cheddar. Other cheeses that would be worth trying for a different flavour would be Colby, pepper jack and swiss.
We love cheese as a keto snack as it’s very low in carbs and has good fats so keeps us satisfied.
Cheese crackers on a grazing platter
Equipment
Ingredients for how to make cheese crisps
- Sliced Cheddar Cheese – we like this one
Serving Suggestions
As part of a cheese or grazing platter. We love to take a grazing platter with keto friendly food on it when invited to family get togethers or a BBQ with friends. Even non keto friends and family enjoy snacking on these cheese crisps.
In place of the corn chips in your Nachos. Nachos was one of our favourites before keto. We missed it alot. Erika decided to try making it with these cheese crisps and it worked out really well.
As a cracker with our Keto Ranch Dip or Guacamole. Dips and chips no longer need to be a thing of the past. These crisps make a perfect vessel for getting in these delicious dips.
On the side of your Chile Con Carne. Chile Con Carne is one of Dan’s favourite keto dishes and we love to serve it up with cheese crisps to add some crunch.
Some photos from my instagram page with Cheese Crackers
Steps for how to make cheese crisps
- Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
- Cut cheese slices in quarters, so you end up with 4 small squares from each slice
- Line baking tray with baking paper
- Place 2 of the small cheese squares on top of each other per cracker on the tray. Space them out on the tray as they will spread
- Bake for 10-15 minutes until the crackers are bubbling all over and no longer translucent looking in the centre. Try not to let them turn too orange as they can become bitter
- Remove from the tray and place on a cooling rack for them to cool down and crisp up
- Store in an airtight container
Cheese Crackers ready to go in the oven
Cheese Crackers out of the oven
We hope you found this helpful. Check out our other ‘How to’ posts for more step by step guides.
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- How To make Pulled Pork
- How to Roast Chicken
- Creamy Cauliflower Mash
- How to Poach Eggs
- How to Make an Omelette
- How to Fry Eggs
- How to Boil Eggs
- How to Scramble Eggs
- How To make Flavoured Butter
Ingredients
- 8 Slices Tasty Cheddar Cheese
Instructions
- Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
- Cut cheese slices in quarters, so you end up with 4 small squares from each slice
- Line baking tray with baking paper
- Place 2 of the small cheese squares on top of each other per cracker on the tray. Space them out on the tray as they will spread
- Bake for 10-15 minutes until the crackers are bubbling all over and no longer translucent looking in the centre. Try not to let them turn too orange as they can become bitter
- Remove from the tray and place on a cooling rack for them to cool down and crisp up
- Store in an airtight container
Make sure you use Baking Paper on your tray!
Last night I had my first attempt at making Cheese Crackers.
I did not have any Baking Paper on hand & decided to use a non stick tray which I sprayed.
Unfortunately they stuck to the tray like cement!!
This morning I scrapped the cheese crackers off the tray & now have fabulous Crumbs I can use as a Sprinkle on Vegies or whatever I choose.
I then started fresh with Baking Paper on my tray & the Cheese Crackers turned out beautifully!
I feel excited to share them.
Moral to the story – Use Baking Paper!!!
It’s definitely essential.
Loved the idea, however, mine did not really crisp up (was expecting them to be like the salami crackers)
Used the exact cheese…any hints please?
They can be a bit tricky to get exactly right as oven temperatures can vary. The cheese needs to be bubbling right to the centre of the cheese. It’s a fine line between bendy crackers and burnt crackers. They likely just needed to be cooked slightly longer. As an alternative you can try parmesan as it’s a little dryer and can crisp up a little easier.
Going on a bush walk tomorrow, so have just made some cheese crisps to take along with us. I have the same problem as Lynn above, they’re not real crisp. I used vintage cheese slices from Aldi, a lot of fat came out of it making them very greasy too. I guess it’s a matter of trying different cheeses till you find what works best for you. I’m going to put them in the oven again for a bit longer, as soon as the salami crackers come out. They’re very tasty regardless their lack of crunch.
Yes Kerrie, it’s a very fine line to get the crunch. Definitely try some different cheeses. The less moisture in the cheese the easier it is to get the crunch. I hope the salami crackers worked out for you and enjoy your bush walk. Hope the weather is kind to you.
You can also do this with Parmesan cheese in a frying pan! Makes great crips with salads.
Yes, great idea!
like others above I had so so success with these however practice makes perfect so will try again with different cheeses
There is a fine line and definitely depends on the cheese.
Love your work! So good to have keto inspiration in Australia.
Our whole family (keto and non-keto) love these crackers, and I have made them several times. So far I have only made them with tasty cheese, now I want to experiment with different cheeses.
I have two ovens, and I have found that cooking time varies between them, and even different batches of the same cheese – but I guess that is the way it goes with ovens (and cheese).
The trick is really you have to just keep an eye on them.