Last Updated on October 4, 2025 by Michelle Mundy
Skip the expensive Keto snacks and Make your own Keto Cheese Crisps with this surprising and simple recipe hack!
One of our favorite Keto snacks are delicious, bite sized baked cheese squares known as Keto Cheese Crisps. They are sold in the grocery store but they are not exactly budget friendly.
We were skeptical about making our own but we were pleasantly surprised when they turned out!
The texture of homemade Keto Cheese Crisps is a little different than the store bought kind, but definitely worth trying. Making Keto Cheese Crisps is crazy easy and the result is a really delicious keto friendly snack!
A note About The Cheese Slices
We use Sargento Ultra Thin cheese slices as they are cut REALLY thin. This means that they stay thin and become crispy in a shorter period of time!
Thicker sandwich slices (normal cheese slices) can be used to make these Keto Cheese Crisps but the bake time may need to be extended (some readers have baked for 60 minutes) to allow the moisture to be released from the cheese.
How to Make Keto Cheese Crisps
Preheat the oven to 250 degrees F and line one or two large baking sheets with nonstick parchment paper, depending on how large of a batch you are making.
Nonstick parchment paper is a very important part of this recipe. The nonstick parchment will allow the crisps the crisps to remove nicely after baking. In addition, it wicks away some of the oil that is released during the process and cleanup is a breeze.
There are 20 slices in the package and one half of the package fills one half sheet baking pan. Remove the paper between the slices and stack in an even pile. Cut the stack of slices into four pieces.
One slice at a time, lay them flat on the parchment paper lined baking sheet. While they don’t have to be very far apart, make sure that they are not touching.
Make sure that the baking rack is placed in the middle position of the preheated oven. Place the baking pan into the oven and bake for 35 minutes at 250 degrees F.
*Since I wasn’t really that sure that the recipe was going to work, I kept looking in the oven to see what was actually happening. It’s better if you don’t do this but they still turned out good. My family’s only complaint is that they aren’t as thick as Whisps.
After 35 minutes in the oven, remove and allow to cool on the baking sheet.
There is a lot of oil released when these bake. Once they have cooled you may want to set them onto a paper towel to absorb the excess oil before serving.
After baking, Keto Cheese Crisps may take 12-24 hours to become the right degree of crispiness. The best practice is to leave them exposed to room air until that happens. They can then be stored in a zip top bag. Enjoy!
Other Keto Friendly Recipes You May Like
Keto Alfredo Spaghetti Squash Bake – baked with a creamy, garlicky Alfredo sauce and topped with gooey mozzarella. Delicious!
Roasted Radishes – simple, flavorful and an absolutely delicious change of pace.
Pan Fried Brussels Sprouts with Bacon – a perfect side dish – bacon just makes it better!
Oven Roasted Cauliflower – High heat seals in the flavor in this oven roasted marinated cauliflower.
Simple Sauteed Zucchini with Lemon – A delicious side featuring bite sized zucchini, Italian seasoning, a hint of garlic, and a burst of fresh lemon.
Keto Cheese Crisps
Ingredients
Equipment
Method
- Preheat oven to 250 degrees F.
- Line two large baking sheets with nonstick parchment paper.
- Separate cheese slices, removing paper, and stack evenly upon one another. Cut stack into 4 pieces.
- Separate slices and lay pieces evenly out on the parchment, being sure that they do not touch.
- Bake on the middle rack of the oven for 35 minutes.
- Allow to cool.
- Set on paper towel to remove excess oil and then remove to serving bowl or plate. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
Therese says
Just made a batch in my air fryer, 250 degrees, baked about 40 minutes. They look great, super crispy. I am waiting for them to cool. I am going to try them with my homemade pesto! Thanks so much for the recipe.
Michelle Mundy says
What a great idea! I never did try them in the air fryer so it is wonderful to know that you had success doing them that way! 🙂
Sherri says
This was the first time making them and they turned out great! We used the regular thickness sharp cheddar and cut the slices into fourths. They did not stick to the parchment at all. Sprinkled a little salt and pepper before baking for about 65 minutes. Placed on a rack and sampled them as they cooled. We couldn’t stop eating them and we loved both the crunchy AND the chewy ones!! Thanks for an awesome recipe that can help to preserve cheese and give us a quick snack!
Michelle Mundy says
So happy to hear Sherri! Thank you for posting your process! 🙂
Snack Tastic says
These are incredible. I made them with store brand muenster cheese slices that I got on sale for like $2.50 for the 8 oz bag. Cut into 9 pieces per slice. Topped with Everything Bagel seasoning. Baked for 30 min at 250 degrees. Wayyy better than cheese its. Thank you!
Michelle Mundy says
Mmmmm I love Everything Bagel Seasoning! I have to admit that I have never tried this with Muenster cheese before but now I am totally going to! 🙂
Holly says
Easy to make.
Turned out crispy and flavorful.
Made twice once in electric toaster oven and today in my gas oven.
Used Sargento ultra thin cut Colby-jack cheese as my grocery doesn’t carry the Cheddar.
Will be a regular snack
Bill can’t follow instructions says
Hey Bill, must have been your method, this recipe worked like a charm for me. Better luck next time! 🤞
The Bandit says
So sorry to hear, Bill! Frustrating I am sure. Good luck with your next attempt.
No matter which recipe you use, it seems as if the combination of the cheese and the parchment paper that you are using isn’t working. I would recommend that you try the next recipe on a silicon baking pad rather than parchment paper for better results!
Good luck!
Michelle says
they look good… but mine are stuck to the parchment paper and won’t come off so in the garbage they go… so I will try without parchment and pray I am not throwing another package of cheese away
The Bandit says
I’m so sorry to hear that happened! Two things that you can do. First is to use a silicone baking pad instead of parchment (guaranteed not to stick) but if that is not an option, make sure that the parchment paper that you are using states “Non Stick Parchment For Baking” right on the package. Weirdly, not all parchment is non stick (I had NO IDEA about this until recently and will update the post to reflect that!). You can also spray the parchment with cooking spray. 🙂
Steve says
These really take care of the crunch craving on a Lego diet! They are simp!y fabulous. Thanks for sharing!!
The Bandit says
Awww Steve – you just made my day! Glad you like them. Let me know if you make any modifications that make them even better! <3
D says
How much is the fat macro after baking and draining the rendered fat?
The Bandit says
I’ve never calculated macros but this site may provide the information you need. I hope it’s helpful!
John says
Super delicious crunch!
Keto cure for potato chips
Baked mine at 350° F for 30 mins
Topped with everything bagel before baking
Thanks for the recipe – I’ve made them 3x already
The Bandit says
Great news John! I have also tried the everything bagel and more recently I tried taco seasoning. Literally the flavor combinations are endless! Thanks for the tip!
RA says
Have made these several times. And while they look great, there’s absolutely no crunch. Definitely not a crisp or cracker consistency. Chewy. Very disappointing that I wasted so much cheese trying to get the half-baked recipe to work.
The Bandit says
So sorry to hear that you weren’t happy with the results. I have found that when I make them with the Sargento Thin cheese they can remain quite chewy. Leaving them out on a rack exposed to the air for a day or two usually helps to make them more crispy as long as it is not humid outside. If the crispy texture is what you are looking for, I would suggest that you try making Parmesan Crisps (Frico) instead. They are made with shredded Parmesan cheese which is less greasy to begin with and the texture is a lot more crispy when they come out of the oven! https://therecipebandit.com/parmesan-crisps-frico/
Ra says
Yes, I make those. But in the microwave. Much easier. 60 seconds.
Brenda’s mean to others because she can’t follow instructions says
Brenda, I’m really confused. If you make those in the microwave already, why are you wasting your time with this recipe? Seems like you just don’t know how to follow instructions that’s no one’s fault but your own, Brenda.
Sally says
I can never find the ultra thin slices so I use regular cheddar and swiss slices and, this is the trick, I do two big sheets at 250 for 60 minutes, rotating the pans every 15 min. Then let them cool and dry at room temp. Do not put them into a baggie right away. Turn out nice and crispy every time! Thanks!
The Bandit says
Great tips Sally! Thanks for sharing!
sharon wuethrich says
These are delicious and will help my craving for crunch! Thank you.
The Bandit says
You are very welcome Sharon! Let me know if you add any seasonings or try any other varieties! 🙂
Brenda says
Could you please give me the serving amount plus the net carb count on the cheese crackers?
Thank you
The Bandit says
Hi Brenda! The recipe as it stands has 0 net carbs per the nutritional information provided by Sargento on their packaging for the Ultra Thin Cheddar Cheese Slices. Here’s a link: https://www.nutritionix.com/i/sargento/sharp-cheddar-ultra-thin-slices/51c3f37a97c3e6de73cbdc28
Since the net carbs listed for the cheddar variety is 0, the serving size really doesn’t change anything.
I am going to make these this week with Colby-Jack cheese slices instead and the nutritional info says 1 slice (which would be 4 cheese crisps) is 0 carbs but that 3 slices (which is 12 cheese crisps and more likely to be how many I eat LOL) is 1 carb. Depending on what variety you choose to use for this recipe (because the options are endless!) the best advice would be to consult the nutritional information on the packaging.
Hope that helps!
Lisa says
Love these! I used Sargento Thin Swiss slices cut into 9 squares. They got super crispy and I didn’t have any problems removing them from the parchment after cooling.
The Bandit says
Awesome Lisa! Great to hear. I am going to experiment with some other thicknesses and flavors myself!
Diane M Wysocki says
Mine stick to the parchment. How do you prevent that? Am I under cooking them?
The Bandit says
Hi Diane! I think if they are sticking to the parchment they might not be cooked long enough and are still too wet (every oven is different and every climate is different too!) or they need to be left a little longer to dry out before you remove them from the parchment. Living in Arizona, we don’t have a lot of humidity so where you live might be different and you might have to adjust a little because of it. Let me know what happens! 🙂
Joyell Gutshall says
Loved these but was wondering ow to store them? Okay on the counter or do they need refrigerated? Thanks!
The Bandit says
I keep mine in a small bowl or in a zip-top bag on the counter. Since you are removing a good part of the moisture in the baking process, they don’t have the same tendency to spoil. Also, exposing them to the air makes them a little bit crispier. I wouldn’t leave them out for more than 2-3 days but I never have any left after 2-3 days, either! 🙂
Leslie says
I made 2 batches on wax paper. Both times, I could not get them off the paper. I even sprayed the wax paper with Pam on one of the batches.
The Bandit says
Oh I am so sorry Leslie but wax paper will not work. It has to be parchment paper or a silicone baking pad for them to melt and come off nicely. I hope that you will try these again with one of these. They really are delicious when they turn out!
Susie says
I followed your directions and mine are not crisp at all. Any suggestions? Thanks
The Bandit says
Hi Susie – So sorry to hear this! There are lots of factors that could influence the time for them to become crispy. Things like cheese thickness and the humidity where you live. You could try moving the rack up higher in the oven, or increase the heat by 25 degrees. Also, a little longer bake time in the oven wouldn’t hurt, as long as you watch them so that they don’t burn. One other thing is that I found that they really needed to have time to completely cool before they were crispy. You can leave them on the baking sheet in the oven once you turn the oven off and just crack the oven door a little bit. This will help to make them crispier because it will reduce the moisture while they cool. Let me know if you try again! Good luck!
Lilian wright says
This does not work… with parchment paper, wax paper or card stock. They stick. Thanks but no thanks!
The Bandit says
Sorry that yours stuck Lilian. Wax paper does not work at all and is not recommended. Parchment paper needs to be the food grade kind, sold in the same aisle as the foil and wax paper. Not the kind of parchment that you write on. And definitely not card stock. I would suggest that if you decide to try again, a silicone baking pad might be your best bet!
Erica says
This recipe worked great, no problems. The parchment paper works.
Elizabeth Perez says
I love these. I put everything but the bagel seasoning on them . Yum!! I have to leave mine in the oven (gas) around 35 minutes. Just keep watching them. It’s simple! Ty for this. They’re great dipping with some KETO guacamole 🥑
The Bandit says
That sounds DELICIOUS!! 🙂
Elizabeth Perez says
Don’t be sour.😞Mine come out perfect every time. Be appreciative. Just try again on parchment paper. Good luck and smile 😊
Suzy Brooks says
I couldn’t get cheddar, but Sargento makes provolone and Swiss so I bought both. Provolone only needed 25 min, Swiss needed 35. Both are SO yummy!! Making pepperoni dip later and they’ll be perfect! Thank you!!!
The Bandit says
Awesome to hear! Great tips on other options. Thank you for sharing! 🙂
Heather says
I made these with a brick of Gouda. I made 2 very thin slices of about 1 oz each. I cut them in 4 pieces and baked as directed. They were still a bit chewy (probably the fault of my oven, not necessarily the recipe). To finish them off, I kicked up the oven to about 400 degrees for probably 3 minutes. They were perfect. Great recipe. Thanks so much for this. I get the “crunchiest” on keto and that satisfied my craving. I’d gladly eat these even if I wasn’t on keto.
The Bandit says
I make them even when my hubby isn’t on Keto just because I like them so much. I have started sprinkling the cheese slices with Everything Bagel Seasoning before baking. Crispy, salty and snacky!
Lindsay says
These are fantastic!! My struggle with trying to watch my carbs has always been something crispy. Chips, crackers, etc. No more!!! I used the sharp cheddar flavor and sprinkled a small amount of garlic salt on half a batch,right when they came out of the oven, just to experiment and they were yummy! I can’t wait to try some other cheeses and seasonings. Thank you for the recipe!!
The Bandit says
So happy you liked them Lindsay! I was seriously going broke with the ones that they sell in the store. My husband watches his carbs so I cook a lot of Keto but I don’t now how you guys do it – I could never give up my beloved bread! LOL I like these because literally any cheese and any seasonings will work and they are SO MUCH CHEAPER! Let me know if you come up with any fantastic combinations!
Amy says
I didn’t have thin slices, so I used the regular ones and cut into nine. Same temperature and cooking time. A little more space for melting. Yummm! My daughter loves them as well.
The Bandit says
That is great to know Amy! Hubby isn’t doing Keto at the moment but these are still a yummy little snack just to have around. 🙂
Tori says
You could wake me up for a bit of cheese so I’m certainly going to try this! Tweeted the receipt! Thanks for sharing
Tori says
This is great! I love all of your recipes!
The Bandit says
You’re awesome Tori! You know how to make a girl feel loved. Thanks for the kind words and the share!