25 Best Keto Chips (Crunchy Snacks Without the Carbs) 🧀🔥
You do not have to give up the crunch. Here are 25 tested chip recipes, from golden Parmesan crisps to pork rind nachos, plus the exact temperatures, tricks and dips that keep every bite shatter-crisp.
It’s 9:47 p.m. and you want something crunchy 😩
You know the moment. The movie is on, your hand drifts to the pantry, and suddenly the bag of chips feels like a quiet betrayal of everything you have worked for. Or it is game day, everyone is dunking tortilla chips into queso, and you are holding a celery stick and smiling politely. Craving crunch is not weakness. It is texture hunger, and it deserves a real answer.
The trouble is that most “keto chips” disappoint. People search for them every day and keep running into the same four problems:
Pricey bags, tiny portions
Store-bought low-carb chips can cost several times more than regular ones. Fix: most recipes below cost pennies per serving.
Soggy, chewy or rubbery
Homemade batches often come out limp. Fix: the four crispness rules below, built around even thickness, parchment, exact temps and storage.
Hidden carbs
“Tortilla chips” and “veggie chips” on a label can still be mostly corn or starch. Fix: every recipe lists approximate net carbs.
Feeling left out at parties
Nobody wants to eat differently in front of a crowd. Fix: a game-day plan and dip pairings your friends will fight over.
⚡ Quick answer
Yes, you can enjoy crunchy chips on keto. Build them from cheese, pork, pepperoni, almond flour or thinly sliced low-carb vegetables, bake them on parchment at the right temperature, let them cool completely, and store them airtight. Most recipes here land between 0 and 3 grams of net carbs per serving.
The 4 crispness rules that fix soggy chips ✅
Every chip in this guide follows the same physics: remove water, then keep it out. Get these four habits right and your success rate jumps.
1. Even thickness
Thin spots burn while thick spots stay soft. Roll dough to 1/16 inch, slice veggies at 1/8 inch, and use a mandoline or rolling pin guides.
2. Parchment, not foil
Foil grips cheese and dough, then tears chips as you lift them. Parchment or a silicone mat releases them whole.
3. Exact temps
Many ovens run 25°F off. Use an oven thermometer and the table below. Delicate cheese likes high and fast, veggies like low and slow.
4. Airtight, but only when cool
Sealing warm chips traps steam. Cool completely on a rack, then store with a paper towel or desiccant packet in a sealed jar.
| Chip type | Oven temp | Time | Cool-down |
|---|---|---|---|
| 🧀 Parmesan & cheddar crisps | 375 to 400°F (190 to 205°C) | 5 to 10 min | 5 min on pan, then rack |
| 🌮 Almond flour & tortilla-style | 350 to 375°F (175 to 190°C) | 10 to 15 min | 10 min on rack |
| 🥓 Pepperoni & salami | 375 to 400°F (190 to 205°C) | 6 to 10 min | Blot, 3 min |
| 🥒 Zucchini & radish | 225 to 325°F (110 to 165°C) | 25 min to 2 hr | 10 min on rack |
| 🥬 Kale & sprout leaves | 300 to 400°F (150 to 205°C) | 6 to 15 min | 5 min |
| 🌻 Seed crisps | 325°F (165°C) | 25 to 35 min | Cool fully, then snap |
Nutrition values throughout are approximate and vary by brand and portion size. Always check your own labels.
Cheese Chips & Parmesan Crisps
The crunch that started the keto chip revolution. One ingredient, ten minutes, zero guilt.
1Classic Parmesan CrispsGolden, lacy, shatter-crisp. The one every other chip is measured against.
🛒 Ingredients
- 1 cup (about 90 g) finely shredded Parmesan, freshly grated from a block
- ¼ tsp black pepper (optional)
👩🍳 Method
- Heat the oven to 400°F (205°C) and line a baking sheet with parchment paper, never foil.
- Spoon the cheese into 2-tablespoon mounds, 2 inches apart. Flatten each into a thin, even round.
- Bake 5 to 6 minutes, until deep golden at the edges with a pale centre.
- Cool on the pan for 5 minutes. They crisp as they cool, so resist the urge to poke them.
Crunch tip: Grate it yourself. Bagged shreds carry anti-caking starch that makes crisps chewy.
2Cheddar Crunch ChipsSharp, buttery and sturdy enough to scoop chili or queso.
🛒 Ingredients
- 2 cups shredded sharp cheddar
- 1 tbsp finely grated Parmesan
- ½ tsp paprika
👩🍳 Method
- Heat the oven to 375°F (190°C). Line a sheet with parchment.
- Mix the cheddar, Parmesan and paprika. Drop level tablespoons 2 inches apart and pat flat.
- Bake 7 to 9 minutes until bubbling and golden, not brown.
- Lift onto paper towels for 2 minutes to blot the orange oil, then cool fully.
Crunch tip: Blotting is what separates a crisp from a greasy chip.
3Everything-Bagel Parmesan CrispsAll the bagel flavour, none of the dough.
🛒 Ingredients
- 1 cup shredded Parmesan
- 1 tbsp everything bagel seasoning
👩🍳 Method
- Heat the oven to 400°F (205°C) and line a sheet with parchment.
- Make 2-tablespoon mounds and flatten them gently.
- Sprinkle a pinch of seasoning on each.
- Bake 5 to 6 minutes. Cool 5 minutes before lifting.
Crunch tip: Check the seasoning label. Most are carb-free, some add sugar.
4Cool Ranch Cheese ChipsThe Friday-night craving, rebuilt with real cheese.
🛒 Ingredients
- 2 cups shredded cheddar or provolone
- 1 tsp dry ranch seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
👩🍳 Method
- Heat the oven to 375°F (190°C). Line a sheet with parchment.
- Toss the cheese with every seasoning until evenly coated.
- Drop tablespoon mounds, flatten, and bake 8 to 10 minutes until golden.
- Blot, cool 5 minutes, and store airtight.
Crunch tip: Use a ranch mix with no maltodextrin to keep carbs near zero.
5Jalapeño Pepper Jack CrispsSmoky, spicy and brave. Built for the guacamole bowl.
🛒 Ingredients
- 2 cups shredded pepper jack
- 2 tbsp finely minced pickled jalapeño, squeezed very dry
- 1 tbsp grated Parmesan
👩🍳 Method
- Heat the oven to 375°F (190°C). Line a sheet with parchment.
- Blot the jalapeño on a paper towel until dry. Wet toppings make soft chips.
- Mound the cheese, press a few jalapeño bits on top, and dust with Parmesan.
- Bake 8 to 10 minutes. Cool fully before moving.
Crunch tip: Dry toppings only. Water is the enemy of crunch.
Watch it happen: the perfect cheese crisp
See the spacing, the golden colour and the cooling trick in action.
Video not loading? Watch it on YouTube.
Tortilla-Style & Nacho Chips
For everyone who misses the scoop. Sturdy enough for guac, salsa and queso.
6Almond Flour Tortilla ChipsCrisp, neutral and ready for any dip.
🛒 Ingredients
- 1 cup fine almond flour
- 2 tbsp psyllium husk powder
- ½ tsp baking powder
- ½ tsp salt, plus more to finish
- 1 tbsp olive oil
- About ¼ cup hot water
👩🍳 Method
- Heat the oven to 350°F (175°C). Whisk the dry ingredients.
- Stir in the oil, then hot water a spoonful at a time until a smooth dough forms. Rest 5 minutes.
- Roll the dough between two sheets of parchment until paper-thin, about 1/16 inch.
- Cut into triangles, prick each with a fork, and slide the whole parchment onto a sheet.
- Bake 12 to 15 minutes, turning the pan halfway. Salt while hot and cool completely.
Crunch tip: Thin is everything. Edges brown first, so pull the browned ones early.
7Mozzarella Nacho ChipsA fathead-style dough that bakes up crunchy and golden.
🛒 Ingredients
- 1½ cups shredded low-moisture mozzarella
- ¾ cup almond flour
- 1 egg
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
👩🍳 Method
- Heat the oven to 375°F (190°C).
- Melt the mozzarella in the microwave for 60 seconds. Stir in the almond flour, egg and spices to a soft dough.
- Roll between parchment to 1/16 inch. Cut into triangles.
- Bake 10 to 12 minutes until the edges are deep golden. Cool 10 minutes to firm up.
Crunch tip: Low-moisture mozzarella only. Fresh mozzarella makes a steamy, soft chip.
8Low-Carb Wrap ChipsThe 10-minute shortcut when you already own keto tortillas.
🛒 Ingredients
- 4 low-carb tortillas (3 to 5g net carbs each)
- 2 tbsp avocado oil
- ½ tsp salt
- ½ tsp smoked paprika
👩🍳 Method
- Heat the oven to 375°F (190°C). Brush each tortilla lightly with oil.
- Cut every tortilla into 8 wedges and spread in a single layer on parchment.
- Sprinkle with salt and paprika.
- Bake 8 to 10 minutes, flipping once, until crisp. They stiffen further as they cool.
Crunch tip: Pick tortillas with fibre in the first ingredients so net carbs stay low.
9Dorito-Style Nacho Cheese ChipsBold orange, tangy and gloriously messy fingers.
🛒 Ingredients
- ¾ cup almond flour
- ½ cup shredded mozzarella
- 1 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 egg white
👩🍳 Method
- Heat the oven to 350°F (175°C).
- Microwave the mozzarella 40 seconds, then knead with all other ingredients into a dough.
- Roll thin between parchment, cut into triangles.
- Bake 12 to 14 minutes, until crisp and golden. Cool completely.
Crunch tip: Nutritional yeast delivers the cheesy tang without extra carbs.
10Seed & Psyllium Taco ChipsNut-free, sturdy and perfect for loaded nachos.
🛒 Ingredients
- ½ cup ground flaxseed
- ¼ cup sunflower seed flour
- 2 tbsp psyllium husk powder
- 1 tsp chili powder
- ½ tsp salt
- ¾ cup warm water
👩🍳 Method
- Heat the oven to 325°F (165°C).
- Mix everything and rest 10 minutes until it forms a thick gel dough.
- Roll between parchment to 1/16 inch and score into triangles.
- Bake 25 to 30 minutes, until deeply crisp. Break apart and cool.
Crunch tip: Low and slow is the secret. High heat burns seeds before they dry.
See the dough, the thin roll and the crunch
Watching the rolling step makes it click.
Video not loading? Watch it on YouTube.
Pepperoni, Pork Rind & Meaty Chips
Zero-carb crunch with serious savour. Protein-packed and gloriously salty.
11Oven Pepperoni ChipsCrisp-edged, deeply savoury and almost effortless.
🛒 Ingredients
- 4 oz thinly sliced pepperoni (check the label for no added sugar)
- 1 tbsp grated Parmesan (optional)
👩🍳 Method
- Heat the oven to 400°F (205°C). Set a wire rack on a baking sheet.
- Lay the slices in a single layer, not touching.
- Bake 6 to 8 minutes, until the edges curl and the centres bubble.
- Blot on paper towels. They crisp as they cool.
Crunch tip: A rack lets the fat drip away so the chips fry crisp instead of floating.
12Microwave Pepperoni ChipsReady in 90 seconds, no oven, no waiting.
🛒 Ingredients
- 12 slices pepperoni
- 2 paper towels
👩🍳 Method
- Line a microwave-safe plate with a paper towel and lay the slices flat.
- Cover with a second paper towel.
- Microwave 60 seconds, then in 15-second bursts until crisp.
- Cool 2 minutes before eating.
Crunch tip: Microwaves vary. Go in short bursts to prevent burning.
13Loaded Pork Rind NachosThe ultimate zero-carb game-day platter.
🛒 Ingredients
- 4 oz plain pork rinds
- 1 cup shredded cheddar or Mexican blend
- ½ cup cooked taco meat (no sugar)
- ¼ cup sliced jalapeños
- 2 tbsp sour cream
- ¼ cup guacamole
👩🍳 Method
- Heat the oven to 400°F (205°C). Spread the pork rinds on a parchment-lined sheet.
- Scatter the cheese, taco meat and jalapeños.
- Bake 5 to 6 minutes, until the cheese melts.
- Top with sour cream and guacamole. Serve straight away.
Crunch tip: Assemble right before serving. Sauce on rinds goes soft in 10 minutes.
14Salami CrispsRich, peppery and dangerously good with cheese.
🛒 Ingredients
- 4 oz thin-sliced salami
- Cracked black pepper
👩🍳 Method
- Heat the oven to 375°F (190°C) and use a wire rack over a sheet pan.
- Arrange the salami in a single layer.
- Bake 8 to 10 minutes, watching closely after 7.
- Blot and cool 3 minutes.
Crunch tip: Thicker slices need extra minutes. Thin slices burn fast.
15Crispy Chicken Skin ChipsPure crunch, no carbs, no flour.
🛒 Ingredients
- 8 oz chicken skin (ask the butcher)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
👩🍳 Method
- Heat the oven to 375°F (190°C). Pat the skin completely dry.
- Stretch it flat on parchment and season both sides.
- Sandwich with a second sheet and a second pan on top to keep it flat.
- Bake 30 minutes, remove the top pan, and bake 10 more minutes until golden.
Crunch tip: Dry skin crisps. Wet skin steams. Pat it hard.
Pepperoni chips in motion
Salty, crisp and ready in minutes.
Video not loading? Watch it on YouTube.
Veggie Chips
Light, bright and snackable. These prove vegetables can be crunchy.
16Crispy Zucchini ChipsPaper-thin rounds, salted to release water and baked low.
🛒 Ingredients
- 2 medium zucchini
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp grated Parmesan (optional)
👩🍳 Method
- Heat the oven to 225°F (110°C).
- Slice zucchini 1/8 inch thick (a mandoline helps). Salt and rest 10 minutes, then pat very dry.
- Toss with oil, garlic powder and paprika. Lay in a single layer on parchment.
- Bake 90 to 120 minutes, flipping once, until dry and crisp. Sprinkle Parmesan in the last 10 minutes.
Crunch tip: They look soft when hot. Cool 10 minutes and they snap.
17Garlic Parmesan Kale ChipsLight as air with a savoury crunch.
🛒 Ingredients
- 1 large bunch kale, stems removed
- 1 tbsp olive oil
- ½ tsp garlic powder
- 2 tbsp grated Parmesan
- ¼ tsp salt
👩🍳 Method
- Heat the oven to 300°F (150°C).
- Wash and spin-dry the kale completely. Tear into bite-sized pieces.
- Massage with oil and seasonings. Spread in a single layer.
- Bake 12 to 15 minutes until crisp, turning once. Cool 5 minutes.
Crunch tip: Any crowding steams the leaves. Use two pans if needed.
18Rosy Radish ChipsPeppery raw, mellow and potato-like when baked.
🛒 Ingredients
- 1 bunch radishes (about 12)
- 1 tbsp avocado oil
- ½ tsp sea salt
- ½ tsp smoked paprika
👩🍳 Method
- Heat the oven to 325°F (165°C).
- Slice radishes 1/8 inch thick and toss with oil and spices.
- Spread on parchment in one layer.
- Bake 25 to 30 minutes, flipping at 15, until the edges curl and crisp.
Crunch tip: Uniform slices matter. Thin ones burn while thick ones stay soft.
19Brussels Sprout Leaf ChipsThe crunchy outer leaves nobody expected to love.
🛒 Ingredients
- 1 lb Brussels sprouts
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp grated Parmesan
👩🍳 Method
- Heat the oven to 400°F (205°C).
- Trim the stems and peel apart the leaves. Save the hearts for another meal.
- Toss leaves with oil and seasoning, then spread thin.
- Bake 6 to 8 minutes until the tips char and crisp. Dust with Parmesan.
Crunch tip: Watch them closely. The thinnest leaves go from golden to burnt in a minute.
20Savoury Toasted Coconut ChipsSweet-salty crunch with big flavour.
🛒 Ingredients
- 2 cups unsweetened coconut chips
- 1 tbsp melted coconut oil
- ½ tsp salt
- ½ tsp chili powder
- ¼ tsp garlic powder
👩🍳 Method
- Heat the oven to 325°F (165°C).
- Toss the chips with the oil and seasonings.
- Spread on parchment in one layer.
- Bake 5 to 8 minutes, stirring at 4, until light golden. Cool completely.
Crunch tip: Pull them when pale gold. They darken fast on the tray.
Zucchini chips: the salt-and-dry method
The one step that turns limp slices into chips.
Video not loading? Watch it on YouTube.
Pita-Style Chips & Crackers
Sturdy dippers for hummus-style spreads, queso and anything chunky.
21Keto Pita ChipsSoft-baked pita wedges crisped into golden dippers.
🛒 Ingredients
- 1½ cups shredded mozzarella
- ¾ cup almond flour
- 1 egg
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp za’atar (optional)
👩🍳 Method
- Heat the oven to 375°F (190°C).
- Melt mozzarella in the microwave, then stir in the flour, egg and spices.
- Roll out between parchment to 1/8 inch and cut into wedges.
- Brush with oil and bake 10 to 12 minutes, flipping once, until crisp. Cool fully.
Crunch tip: Rest the dough 5 minutes for easier rolling.
22Flax & Sesame Seed CrispsNutty, fibre-rich and endlessly crunchy.
🛒 Ingredients
- ½ cup ground flaxseed
- ¼ cup sesame seeds
- 2 tbsp chia seeds
- ½ tsp salt
- ¾ cup water
👩🍳 Method
- Heat the oven to 325°F (165°C).
- Mix everything and rest 15 minutes into a thick gel.
- Spread on parchment as thin as possible and score into squares.
- Bake 30 to 35 minutes until crisp, then break along the lines.
Crunch tip: Thicker spots stay chewy. Spread edge to edge.
23Egg White ChipsWafer-thin protein crisps. Surprisingly addictive.
🛒 Ingredients
- ½ cup liquid egg whites
- ¼ cup grated Parmesan
- ½ tsp garlic powder
- ¼ tsp salt
👩🍳 Method
- Heat the oven to 350°F (175°C). Line a sheet with a silicone mat.
- Stir all ingredients together.
- Spoon thin ovals onto the mat, spread to 1/16 inch.
- Bake 10 to 12 minutes until crisp and golden at the edges.
Crunch tip: A silicone mat releases these delicate chips better than parchment.
24Halloumi CrispsSalty, squeaky cheese transformed into chewy-crisp bites.
🛒 Ingredients
- 8 oz halloumi
- 1 tbsp olive oil
- ½ tsp dried oregano
👩🍳 Method
- Heat the oven to 400°F (205°C).
- Slice halloumi paper-thin and pat dry.
- Lay on parchment, brush lightly with oil and sprinkle with oregano.
- Bake 10 to 12 minutes until deeply golden. Cool 3 minutes.
Crunch tip: Slice evenly or edges burn while the centre stays soft.
25Cheesy Taco Shell ChipsCrunchy cheese taco bowls broken into scoopable shards.
🛒 Ingredients
- 2 cups shredded Mexican cheese blend
- 1 tsp taco seasoning (no sugar)
👩🍳 Method
- Heat the oven to 375°F (190°C).
- Pile ¼ cup cheese rounds on parchment and sprinkle with seasoning.
- Bake 8 to 10 minutes until golden.
- Cool 1 minute, then break into shards once firm.
Crunch tip: Press the rounds flat for an even crunch.
Keto Dips That Make Every Chip Better
The right dip turns a snack into an event. Here is how to pair them, plus five full recipes.
| Chip | Best dip | Why it works |
|---|---|---|
| 🧀 Parmesan crisps | Spinach artichoke or ranch | Thin, delicate chip needs a smooth dip |
| 🌮 Tortilla-style chips | Guacamole or queso | Sturdy enough for chunky scoops |
| 🐷 Pork rind nachos | Queso and sour cream | Fatty crunch loves creamy contrast |
| 🍕 Pepperoni chips | Low-carb marinara or ranch | Pizza flavours, no crust |
| 🥒 Veggie chips | French onion or ranch | Light chips meet rich creaminess |
| 🫓 Pita-style chips | Spinach artichoke dip | Wedge shape scoops thick dips |
Chunky Guacamole~2g net carbs per 2 tbsp
🛒 Ingredients
- 3 ripe avocados
- 1 lime, juiced
- ¼ cup minced red onion
- 2 tbsp chopped cilantro
- 1 small tomato, seeded and diced
- ½ tsp salt
👩🍳 Method
- Mash the avocados with lime juice and salt, leaving some chunks.
- Fold in onion, cilantro and tomato.
- Press plastic wrap against the surface to stop browning and chill 15 minutes.
Silky Keto Queso~2g net carbs per 2 tbsp
🛒 Ingredients
- 1 cup shredded Monterey Jack
- ¼ cup heavy cream
- ¼ cup diced green chiles
- ½ tsp cumin
- ¼ tsp xanthan gum
👩🍳 Method
- Warm the cream over low heat. Sprinkle in cheese a handful at a time, whisking.
- Add chiles, cumin and a pinch of xanthan gum to keep it smooth.
- Serve warm and keep over very low heat.
Cool Ranch Dip~1g net carbs per 2 tbsp
🛒 Ingredients
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp dried dill
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp lemon juice
👩🍳 Method
- Whisk everything together until smooth.
- Chill 30 minutes so the herbs bloom.
- Thin with a spoonful of cream if needed.
Spinach Artichoke Dip~3g net carbs per 2 tbsp
🛒 Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 cup chopped spinach, squeezed dry
- ½ cup chopped artichoke hearts
- ½ cup grated Parmesan
- 1 clove garlic, minced
👩🍳 Method
- Heat the oven to 375°F (190°C).
- Mix everything and spread in a small baking dish.
- Bake 20 minutes, until bubbling and golden on top.
French Onion Dip~3g net carbs per 2 tbsp
🛒 Ingredients
- 1 large onion, thinly sliced
- 1 tbsp butter
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ tsp salt
👩🍳 Method
- Cook the onions in butter over medium-low for 20 to 25 minutes until deeply golden.
- Cool completely, then chop fine.
- Stir into sour cream and mayonnaise. Chill 30 minutes.
Your Stress-Free Game-Day Chip Plan
Make most of it ahead so you can actually watch the game.
Two days before
Bake the seed crisps, almond tortilla chips and pita chips. Cool fully and store airtight.
The day before
Make the dips (guacamole last, with lime on top). Prep the zucchini and radish chips so they are ready to bake.
Three hours before kickoff
Bake the cheese crisps and pepperoni chips. Blot, cool and store.
At kickoff
Assemble the pork rind nachos right as guests arrive, warm the queso and set out the chip platter with all your dips.
Keto Chip FAQs
Straight answers to the questions people ask most.
Are tortilla chips keto?
Regular tortilla chips are not keto. A single ounce of corn tortilla chips carries roughly 17 to 18 grams of carbohydrate with very little fibre, which can use up most of a strict daily keto budget in one handful. Keto-friendly versions use almond flour, coconut flour, cheese or psyllium husk instead of corn or wheat. Homemade low-carb tortilla chips usually land around 1 to 3 grams of net carbs per serving.
What are the best store-bought keto chips?
Look for chips where the first ingredient is cheese, pork or a nut flour. The best options are 100% baked cheese crisps, plain pork rinds, pepperoni or salami crisps, and almond-flour tortilla chips. Check the label for net carbs under 3 grams per serving, and avoid anything listing corn, potato, rice flour, tapioca or added sugar. Formulas change, so always read the current nutrition panel.
Why are my keto chips soggy?
Four culprits cause almost every soggy batch: slices that are uneven, foil instead of parchment, an oven that runs cooler than the dial says, and warm chips sealed in a container. Roll or slice evenly, bake on parchment, verify with an oven thermometer, blot extra fat, and cool completely on a rack before storing. Most chips also crisp further as they cool.
Is an air fryer or oven better for keto chips?
Use the oven for big batches and anything delicate like cheese crisps, because the flat, even heat gives a uniform colour. Use the air fryer for small batches of pepperoni, veggie slices and pork rinds, since it cooks faster. In the air fryer, set it to 350 to 375°F, place chips on a perforated parchment liner, and check after 3 minutes because the fan can blow light chips around.
What are the best keto dips for chips?
Guacamole, queso made with real cheese and cream, ranch, spinach artichoke dip, French onion dip and salsa are all low-carb favourites. Pair sturdy chips like tortilla-style and pork rind with thick, chunky dips. Pair delicate cheese and veggie crisps with smooth, creamy dips. Skip store-bought dips with added sugar, such as many sweet onion and barbecue varieties.
Ready to crunch? 🎉
Pick one recipe tonight. Start with the Parmesan crisps and you will have a golden, crunchy snack in 12 minutes. Then explore more low-carb favourites on KetoGarnish.
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