Cheddar Cheese Mock Potato Chips/Crackers

Cheddar Cheese to the rescue!

Cheddar Cheese Mock Potato Chips/Crackers are so simple to make, you’ll wonder why you have made them before! Oh, and by the way, kids absolutely love these too!

Even though this dish is Keto & Low Carb friendly, Cheddar Cheese Mock Potato Chips/Crackers are absolutely perfect for snacks!

Cheddar Cheese Mock Potato Chips/Crackers

(Printable Cheddar Cheese Mock Potato Chips/Crackers recipe below)

Instructions…

Preheat oven to 375°
Line a large cookie sheet or pan with parchment paper.
Shred the sharp cheddar cheese and the mozerella cheese and place in a bowl.
Sprinkle the seasonings over the cheese.
Toss the cheeses well to mix in the seasonings.

Baking Method 1: Mock Cheddar Potato Chips
Place of ‘mound’ of approx. 1 tbsp, leaving approx. 1-1/2” between mounds, on the parchment paper.
Bake approx. 15 minutes. Check to make sure they are browned well.
When they look browned and crispy, take out of oven. Grabbing the parchment paper, gently slide them from the pan onto a cooling rack. Let cool. You may then wish to transfer them to a paper towel as they may seem ‘greasy’ on the bottom.
Note: every oven’s temps are different, and which ‘shelf’ they are baked on plays a factor as well. I baked mine on the second up from the bottom, but you’ll have to play with times to get your desired effect.
Cheddar Cheese Mock Potato Chips & Crackers

Baking Method 2: Mock Cheddar Cheese Crackers
Spread a layer, approx. 8×10 or 9×11, getting thickness and edges as equal/even as possible, on the parchment paper.
Bake approx. 20-25 minutes – again, the oven and the shelf plays a factor in time.
When they look browned and crispy, take out of oven. Grabbing the parchment paper, gently slide them from the pan onto a cooling rack. Let cool for about a minute. Using a pizza cutter, cut the chips into desired shapes, I did squares.
You may then wish to transfer them to a paper towel as they may seem ‘greasy’ on the bottom.
Note: you may have some cheese left, as I did. I just did a few as per baking method 1 with the leftover. However, you may make your square from this method as large as you need providing your pan will accommodate a larger square. I happened to use my smaller baking sheet which only accommodated an 8×10 square.

Notes …

These will look a little funky while baking and are actually kinda fun to watch the stages these go thru. At first you will see them melting, then they will get very bubbly and then you’ll probably notice what appears to be water or grease coming out of them. This is what makes them crispy, is the moisture cooking out of them. You want them to look crispy.

The nutritional value is figured for the entire batch – you’ll have to divide the totals among the number of ‘chips’ you make, as this will vary from person to person based on the size of your ‘mounds’ and/or the size of your shapes you cut them in to.

458 calories, 114.8g fat, 7g net carbs, 118g protein

Please know that I do not claim to be, nor am I, a dietician! I provide the above nutrition information from the ingredients I use. I use the nutrition counter from MyFitnessPal.com for my information. I suggest you do the same with your ingredients as the result may be different. This is just basic facts provided as a courtesy for you!

So, whatcha waitin’ for?
… Go ahead, make yourself a delicious snack tonight!

Please Enjoy Your
Cheddar Cheese Mock Potato Chips/Crackers Printable Recipe

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Cheddar Cheese Mock Potato Chips/Crackers

Cheddar Cheese Mock Potato Chips/Crackers are so simple to make, you’ll wonder why you have made them before! Oh, and by the way, kids absolutely love these too!

Total Time35 minutes mins

Servings: 1

Calories 458kcal

Calories: 458kcal

Ingredients

• 3 cups sharp cheddar cheese, shredded
• 1 cup mozerella cheese, shredded
• 1/4 tsp sea salt – or ½ tsp salt lite
• 1/2 tsp onion powder
• 1/4 tsp garlic powder, scant
• 1/8 tsp cumin
• 1/16 tsp paprika
• 1/16 tsp smoked paprika, scant
• 1/8 tsp chili powder

Instructions

• Preheat oven to 375°
• Line a large cookie sheet or pan with parchment paper.
• Shred the sharp cheddar cheese and the mozerella cheese and place in a bowl.
• Sprinkle the seasonings over the cheese.
• Toss the cheeses well to mix in the seasonings.

Baking Method 1: Mock Cheddar Potato Chips

• Place of ‘mound’ of approx. 1 tbsp, leaving approx. 1-1/2” between mounds, on the parchment paper.

  Bake approx. 15 minutes.  Check to make sure they are browned well. 

  When they look browned and crispy, take out of oven. Grabbing the parchment paper, gently slide them from the pan onto a cooling rack. Let cool.  You may then wish to transfer them to a paper towel as they may seem ‘greasy’ on the bottom.

  Note: every oven’s temps are different, and which ‘shelf’ they are baked on plays a factor as well. I baked mine on the second up from the bottom, but you’ll have to play with times to get your desired effect.

Baking Method 2: Mock Cheddar Cheese Crackers

• Spread a layer, approx. 8×10 or 9×11, getting thickness and edges as equal/even as possible, on the parchment paper.

  Bake approx. 20-25 minutes – again, the oven and the shelf plays a factor in time.

  When they look browned and crispy, take out of oven.  Grabbing the parchment paper, gently slide them from the pan onto a cooling rack. Let cool for about a minute.  Using a pizza cutter, cut the chips into desired shapes, I did squares.

  You may then wish to transfer them to a paper towel as they may seem ‘greasy’ on the bottom.

  Note: you may have some cheese left, as I did. I just did a few as per baking method 1 with the leftover.  However, you may make your square from this method as large as you need providing your pan will accommodate a larger square.  I happened to use my smaller baking sheet which only accommodated an 8×10 square.

Rate this Recipe

Notes

These will look a little funky while baking and are actually kinda fun to watch the stages these go thru. At first you will see them melting, then they will get very bubbly and then you’ll probably notice what appears to be water or grease coming out of them. This is what makes them crispy, is the moisture cooking out of them. You want them to look crispy.

The nutritional value is figured for the entire batch – you’ll have to divide the totals among the number of ‘chips’ you make, as this will vary from person to person based on the size of your ‘mounds’ and/or the size of your shapes you cut them in to.

458 calories, 114.8g fat, 7g net carbs, 118g protein

Please know that I do not claim to be, nor am I, a dietician! I provide the above nutrition information from the ingredients I use. I use the nutrition counter from MyFitnessPal.com for my information. I suggest you do the same with your ingredients as the result may be different. This is just basic facts provided as a courtesy for you!

Don’t forget to leave a review & and a comment after trying these Cheddar Cheese Mock Potato Chips/Crackers!

… Meanwhile – along with this Cheddar Cheese Mock Potato Chips/Crackers recipe, be certain to check out my other Appetizers & Keto and Low Carb Recipes, pages as well! Each is equally delicious in addition to this one!