Keto Cheddar Cheese Taco Chips
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
These cheesy taco chips are incredibly easy to make, low-carb friendly, and just as crispy and delicious as potato chips, but without the carbs. They contain a blend of grated cheddar and Parmesan cheese, chili powder, cumin, and cayenne pepper—all for a zesty Mexican snack. The cheese melts in the oven, creating super-thin, lacy chips. Let them harden by rolling them on a rolling pin, and they'll take on a delicious Pringles shape. These cheesy taco chips can be stored in an airtight container for up to 2 days.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup finely grated full-fat sharp cheddar
- 1/4 tbsp. grated parmesan
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- A large pinch of cayenne pepper
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Recipes with similar ingredients: cheddar cheese, Parmesan cheese, chili seasoning, ground cayenne pepper, cumin
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with a silicone mat.
- In a small bowl, combine cheddar, Parmesan, chili powder, cumin, and cayenne pepper.
- Place 1 heaping tablespoon of the cheese mixture on the prepared baking sheet, spacing them about 2 cm apart. Lightly flatten each mound (it's okay if there are some empty spots). Bake until the cheese is golden and bubbly, about 5 minutes.
- Let the chips cool for a few seconds on the baking sheet, then use a metal spatula to lift them out and hang them on a rolling pin to cool completely. If you prefer flat chips, you can simply cool them on the baking sheet. Store at room temperature in an airtight container for up to 2 days..
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