Serving: 4 Serving
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If you like cheap, crisp snacks, you’ll be hooked on these baked cheese potato chips. They are light, crispy and packed with flavour. Plus, they take a few minutes to make!
This cheese potato chip recipe is naturally low carb, keto-friendly and gluten-free. You can use almost every semi-hard cheese, from Parmesan to Cheddar, or even endless variations by mixing with spices and toppings.
Whether you’re snacking straight from bread, dipping it in salsa, or using it as a salad topper, these Parmesan potato and cheese chip variations are the perfect crispy fix.
What are cheese potato chips?
Cheese potato chips (also known as cheese chips or Parmesan potato chips) are thin, crispy round pieces made by baking small mounds of cheese, which are golden and crisply covered. They are the ultimate low-carb cheese chips, ready within 10 minutes and made with just one ingredient.
Baked cheese potato chips ingredients
You only need one ingredient: cheese! For best results, shred the cheese instead of using it before the cherred (contains anti-caking agents that prevent smooth melting).
Best cheese options for cheese potato chips:
Parmesan cheese – Beautiful potato chips with a nutty salty flavor. (Best results!) Asiago Cheese – resembles Parmesan, which has a richer, buttery taste. Aged Cheddar – sharp and flavorful. Take care to prevent excessive browning. Cheddar cheese – Medium, sharp or extra sharp. Bake time can be difficult. Mozzarella – Uses low-positive mozzarella cheese for a mild flavor. Monterey Jack/Colby Jack – Perfect for mild flavors and seasoning blends. Pepper Jack – Spicy twists of classic cheese potato chips. Swiss cheese – mild and nuts.
How to make cheese potato chips in the oven
Preheat the oven to 400°F (204°C). Line baking sheet with parchment or silicone mat. Spoon Cheese – Place 1-2 tablespoons of fine cheese on a small mound, 2 inches apart. Add seasonings if necessary. Bake for 5-7 minutes until the edges are golden brown. Chill in bread for 1-2 minutes, then transfer to a rack to completely crunch.
Pro Tips: Pay attention to them. The difference between perfection and burn is 30 seconds.
Variations of cheese potato chip flavors
Plain Parmesan Potato Chips – Great for classic, crispy, salads. Italian Veteran – Parmesan + mozzarella cheese, sprinkled with Italian herbs. All Bagels – Jack cheese was topped with all bagel seasonings. Ranch Potato Chips – Ranch Seasoning, Mozzarella cheese. Jalapeño Prutions – Monterey Jack was topped with fresh jalapeño slices. Pizza potato chips – Italian seasonings + mini pepperoni, mozzarella cheese.
How to serve cheese potato chips
Snacks – Change potato chips or crackers. Dip – Pair with guacamole, salsa or French onion dip. Taco Shells – Make a larger mound, bake until it’s soft, then drape it onto a spoon to form. Cheese Bark – Spread the cheese in a thin layer, add seeds/spices, bake, then fall apart. Soup Topper – Perfect with tomato soup or chili. Salad Garnish – Perfect especially for Caesar salads.
How to store cheese potato chips
Store fully cooled cheese potato chips in airtight containers at room temperature for up to 3 days or in the fridge for up to 1 week. Place in a warm oven for a few minutes to redisperse again.
FAQ – Baked Cheese Potato Chips
yes! Whisk the cheese mound on the back of the parchment and place the cheese mound in the microwave for 1-2 minutes until crisp.
They either hadn’t been baked long enough or the cheese had too much water. Use low-cool cheese and bake until the edges are golden brown.
absolutely! Carbohydrates are naturally low, making them ideal for keto, gluten-free, and low-carb diets.
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Baked cheese potato chips recipe
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Crispy, cheap and ready in minutes! These oven-baked cheese potato chips are the perfect low-carb, keto-friendly snack. Made with just shredded cheese and your favorite seasonings, it’s crispy, flavorful and endlessly customizable. Serve with dips and salads and enjoy directly from the bread.
Preheat the oven to 400°C/204°C. Arrange the two baking sheets with parchment.
Shred the cheese and mix in a bowl.
¾ Cup aged cheddar, ¾ Cup Parmesan
Add a small mound of cheese to the baking sheet. Use 1 tablespoon of cheese for each pile. Space them about 2 inches apart (5cm)
1 tablespoon Italian seasoning blend
Bake for 6-8 minutes – the edges begin to brown. Take a closer look at them.
Let the cheese chips cool after baking sheet for a few minutes. Remove the cheese potato chips using a thin spatula and place them in a paper town to cool them.
Shredded your own cheese – Cherred cheese contains anti-anti-anti-resistant agents that prevent smooth melting. Use parchment or silicone mats – to prevent the potato chips from sticking and help to bake evenly. Make them into space – the cheese spreads out when baked, so leave it at 2 inches between the mounds. Look at the time to bake – potato chips can burn quickly. Pull them when the edges are golden. Cool before storing – only store if completely cooled to keep it crispy. For Taco Shells – Create a larger mound and shape while warm and flexible. Hang it over the handle of a balanced wooden spoon between the two cans.
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Serving: 12 Potato chipscalorie: 90kcalcarbohydrates: 1gprotein: 5gfat: 7gSaturated fat: 4gcholesterol: twenty onemgsodium: 139mgfiber: 1gsugar: 0.1gcalcium: 170mgiron: 0.5mg
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