Keto Spicy Cheese Chips

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Easy Keto Spicy Cheese Chips are so easy to make that I almost can’t call it a “recipe”.

Let me just start out by saying that I have ALWAYS loved cheese. Who doesn’t right?

Easy Keto Spicy Cheese Chips

And, these low carb cheddar cheese crisps hit the spot when I want something salty and crunchy without blowing my carb count for the day.

They are quick and easy no-carb snack that support weight loss goals when on a Ketogenic diet.

If you are not a fan of cheddar cheese you can always substitute it for Parmesan cheese, Pepper jack, Asiago, or whatever floats your boat.

Parmesan has less oil in it so you might need to adjust the cooking time. Keep a close eye on them so they don’t burn.

If you are not into jalapenos you can skip that but it does give these crisps the kick they are famous for in my house. Plus they provide a lot of health benefits. Check those out here.

Tips to make Easy Keto Spicy Cheese Chips:

Make sure you have a large cookie sheet on hand and make sure to preheat the oven all the way to 400 degrees before popping them in to the oven to bake. Otherwise they will run together (ask me how I know this lol)

Also make the slices thin or they will come out chewy. Brown most of the cheese for maximum crispiness.

Easy Keto Spicy Cheese Chips recipe low carb gluten free

Easy Keto Spicy Cheese Chips Recipe

Thom Collins
These zero carb keto chips are spicy, fun, and they’re quick and easy to make. Start to finish about 15 minutes. You can make a bunch of them in advance for a party or a handy snack.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 4 Servings
Calories 457 kcal


Cookie Sheet


  • 16 oz Cheddar Cheese slices
  • 1 drop Tabasco Sauce on each slice optional
  • 16 slices Jalapeños optional


  • Preheat oven to 425 degrees.
  • Place a sheet of baking parchment on a cookie sheet.
  • Drop sliced cheese on parchment one inch apart.
  • Put a dab of the tabasco and a slice of jalapeño on each slice.
  • Bake at 425 degrees until crispy and the edges are brown – about 7-10 minutes.
  • After the crisps have cooled completely remove from the cookie sheet and enjoy. Drain them on paper towels if they are oily. Shredded cheese will work of you dont have block cheese. It is a little oily but will work just fine and I tried it both ways. The photos are shredded cheese.


Recipe makes 4 Servings
Note: If you are going to pre-make and store your spicy keto cheese chips for later use, they should be refrigerated.
The nutritional calculations on this site were obtained from the USDA Database. We provide them as a courtesy and do our best to ensure the information is as accurate as possible. But you should feel free to do your own calculations if you like.


Serving: 4chipsCalories: 457kcalCarbohydrates: 1gProtein: 28gFat: 38gSodium: 705mgNet Carbs: 1gFat Ratio per Serving: 74.84%Protein Ratio per Serving: 24.51%Carb Ratio per Serving: 0.88%
Keyword keto cheese chips, Keto chips
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information provided for these cheddar cheese chips is provided as a courtesy but feel free to do your own calculations if you like.

Keto, low carb high fat diet.The Old school train of thought…

The fact that eating fat helps you burn fat is still difficult to accept for some people. I know that I had a hard time wrapping my head around the fact that I needed to eat fat to burn fat.

We have been told for years that fat is bad for us and makes us fat. And, I remember the C&H Pure Cane sugar ads that told us that their sugar was “natural” and good for us because it was grown in the golden sun of Hawaii.

In fact, I can remember a specific instance when my Home Economics teacher told us that we could “eat all of the Jello brand pudding that we wanted because we could make it with low fat milk”.  It was good for us because of the calcium…I was overjoyed.

This was a woman who had a degree in nutrition…telling us that sugar was fine to eat and fat was bad. She told me to eat as much sugar as I wanted because it was “natural and safe”.

To be fair, she didn’t have all of the informational studies that we do today. And, she was severely overweight and diabetic. You would think that should have clued me in that she had some of the facts wrong.

I still don’t think it was her fault, here’s why:

For those of you born post 1990, doctors and the general public believed that type two diabetes, obesity, heart problems and high blood pressure were related to heredity, fat and salt consumption ONLY.

Sugar was thought to have been related to cavities and hyperactivity in children but not with any of the aforementioned health issues.

Although the Ketogenic diet was prescribed in the 1920’s and 1930’s for epilepsy, the studies were abandoned in favor of anti-convulsion drugs. That’s right people, Big Pharma is not new.

For close to 100 years our government and Western medicine has preached an “ounce of prevention” while supporting the pounds and pounds of cures.

You can come to your own conclusions as to why Big Pharma leaders would prefer we spend money on prescriptions rather than cure illnesses with diet alone.

But it seems pretty obvious to me that if no one is buying a magic pill to cure these illnesses than who will pay for the studies? How will our poor leaders be able to make “extra income” from lobbyists if the lobbyists have nothing to sell but facts on how we can heal ourselves at home with the food that we eat?

My proof?

Thirty days after starting the Keto Diet my husband was able to safely discontinue his prescription medications. I know that he is only one guy, but he is a pretty important guy to me. And, he is not the only one. Look around and see how many success stories you can find in ten minutes of searching…

The proof is in the pudding so to speak.



If you like these crisps you might LOVE these Almond Crackers....

5 from 1 vote (1 rating without comment)

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One Comment

  1. These were basic but cured my craving for cheese crisps. I can’t wait to try the chia crisps next. Thank you from NZ!