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.