Keto Cheese Crisps
Ladies, it’s snack o’clock, and no—we’re not settling for sad celery sticks or cardboard crackers today. These vegan keto cheese crisps are crispy, crunchy, salty, and completely dairy-free—because cows deserve a break too. They’re high-fat, low-carb, and full of flavor that’ll make you question everything you thought about “diet food.” These little golden discs are baked, not fried, because we have standards, but they still bring that sinful crunch. Whether you’re hiding from carbs or just love a snack with sass, this recipe’s your new crunchy soulmate. Bonus? You can totally make them in yoga pants.
Keto Cheese Crisps
These vegan keto cheese crisps are crispy, plant-based, low-carb snacks made with clever dairy-free cheese alternatives and simple ingredients.
Ingredients
- 1 cup vegan cheddar-style cheese shredded (find one that actually melts)
- 1 tbsp ground flaxseed holds everything like emotional baggage
- ½ tsp garlic powder optional but fabulous
- ½ tsp smoked paprika adds drama
- Pinch of sea salt
- Non-stick spray or a drizzle of olive oil
Instructions
- Preheat oven to 375°F (190°C). Because cold ovens don’t crisp dreams.
- Line a baking sheet with parchment paper—skip this and you’ll be chiseling crisps off like fossils.
- In a mixing bowl, toss the shredded vegan cheese, ground flaxseed, garlic powder, paprika, and salt. Stir like you’re mixing drama.
- Scoop 1 tablespoon of the mixture and plop it on the sheet. Flatten gently into thin circles. Not pancake-flat, just emotionally stable.
- Leave space between each one—these babies like their personal space.
- Bake for 12–15 minutes, or until edges are golden and crispy like your attitude after skipping lunch.
- Let them cool. Yes, really. Hot vegan cheese will fight back.
- Peel off the paper and crunch away like a boss.
Notes
Nutritional Values (Per Serving)
- Calories: 140
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 1.5g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Vitamin B12: 15%
- Iron: 6%
- Vitamin D: 10%
- Zinc: 8%
Additional Notes/Tips
- Use high-quality vegan cheese that melts, not that weird rubber stuff from the 90s.
- Add chili flakes if you want spice with your sass.
- Keep leftovers in an airtight container (lol, if there are any).
- Make a double batch. You will eat them all.
- Try different seasonings—onion powder, Italian herbs, or even nutritional yeast if you’re feeling B12-deficient and smug.
