I have this thing where I always want to make everything. I’ll make bread and ricotta cheese; Pete will make fresh pasta and pesto. Sure, we can buy these things in the store, but it’s so much more fulfilling making things at home, like this Homemade Keto Cheese Crackers recipe.
Sure, you can buy cheese crisps, but why would you when these homemade cheese crisps are only two ingredients. And, they’re two ingredients that you probably have at home: cheese and salt.
They’re keto-friendly because when you’re following keto, you can have cheese. But, even if you’re not following keto, you should make these. Because they’re delicious and everyone loves cheese.
Homemade Keto Cheese Crackers Recipe
Homemade Cheese Crackers are a really great snack if you’re looking for a gluten-free snack, since they’re just cheese. They’re also keto-friendly.
Homemade Keto Cheese Crackers Ingredients:
How To Make Homemade Keto Cheese Crackers:
Pre-heat the oven to 275 F.
Use the flat end of a pastry wheel to cut the cheddar cheese slices into nine equal pieces.
The easiest way to do this is to cut the cheese into thirds, rotate the cheese a quarter turn, then cut the cheese into thirds again.
Do this with both pieces of cheese.
Set the cheese pieces on a silicone baking mat-lined baking pan. Make sure to give them enough room to spread out.
The silicone baking mat prevents the cheese from sticking to the baking pan. If you don’t have a silicone baking mat, you can use parchment paper instead.
Sprinkle the salt on all the cheese pieces.
Bake for 25 minutes.
Allow the cheese to cool completely before eating.
If your homemade cheese crackers have excess oil on them, you may want to pat any excess oil off with a paper towel before serving.
Homemade Keto Cheese Crackers: Frequently Asked Questions
If you’re following keto, this list of keto-approved cheeses is one you should check out.
If you’re not worried about keto, just worried about this recipe working out, then any sliced cheese will do. Cheddar, provolone, Munster, Colby Jack … any of them will work.
The thinner the cheese, the less it will spread as it bakes. So if you’re getting cheese sliced at a deli counter, ask for it to be cut as thin as possible.
But, packaged cheese is just fine too. The ones that come as a block separated by tiny parchment paper sheets is better than individually wrapped slices, mostly because the former tends to have less preservatives and will bake better because of that.
You can slice your own cheese, if you want, but make sure to slice thin, uniformed pieces if you do so that the cheese will bake evenly.
And, if you want, you can use dollops of Parmesan cheese to make these too. The very finely grated, basically powdered form, of Parmesan cheese won’t work, though. You need a thick grated Parmesan cheese to make a homemade Parmesan crisp.
We don’t suggest using shredded cheese, since the preservatives in shredded cheese don’t allow it to melt as well. But if you don’t have sliced cheese, shredding a block of cheese will work in a pinch.
A lot of homemade cheese cracker recipes call for sea salt to be sprinkled on top of the cheese. Personally, we found that version to be really salty.
Instead, we use regular table salt for a better taste.
If you’ve a homemade Cheez It crackers TikTok recipe, then come to this post, you know the TikTok version says to use a straw to poke a hole in the center of the cheese pieces. That’s because Cheez It crackers have a hole in the center.
But, when you bake slices of cheese, air pockets form and pop and create holes all throughout the cheese. So even if you go through the trouble of putting a hole in the center of each piece of cheese, you’ll lose it at the end because so many other holes will have formed around it, plus melted cheese will have filled that hole. So save yourself the time and don’t poke the hole (we tried it).
We have a basket-type air fryer and tried this recipe in there … and failed.
You definitely have to line the air fryer basket so the cheese doesn’t automatically melt through the holes in the basket. But, the weight of the cheese is not enough to weigh down the air fryer liner. So, that ends up flying up into the coils, burning, and your cheese melts through the holes.
If you have a convection oven-style air fryer, you might have better luck. But we don’t have one, so we weren’t able to try it.
If you have any leftover homemade cheese crisps, store them in an airtight container in the fridge.
Try to use them as soon as possible, though, because they won’t be as crispy and fresh after they’ve sat in the refrigerator.
If you’re making Parmesan crisps, as detailed above, or using sliced cheese to make these keto cheese crackers, they can be frozen in a freezer-safe container.
But, when you defrost them, they won’t be as fresh or crisp as when you first make them.
So yes, homemade cheese crisps can be frozen, but we don’t recommend it.
How to serve Homemade Cheese Crackers:
We usually just eat these homemade cheese crackers as is. But, if you wanted, you could serve them with dip. Some of the dips we recommend serving with homemade cheese crackers are:
Want more keto recipes?
If you’re trying out a keto lifestyle and want more keto recipes to try, we have a few that you might really enjoy. Check them out below.
- 2 slices cheddar cheese
- 1/4 teaspoon salt
- Pre-heat the oven to 275 F.
- Use the flat end of a pastry wheel to cut the cheddar cheese slices into nine equal pieces.
- Set the cheese pieces on a silicone baking mat-lined baking pan. Make sure to give them enough room to spread out.
- Sprinkle the salt on all the cheese pieces.
- Bake for 25 minutes. Allow the cheese to cool completely before eating.
Serving Size9 crackers
Amount Per Serving Calories 113Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 447mgCarbohydrates 1gFiber 0gSugar 0gProtein 6g
Have you tried this homemade Keto Cheese Crackers recipe yet? Let us know how it went in the comments.