If you follow a low-carb or keto lifestyle, having crunchy snacks on hand makes a big difference. Bacon cheddar cheese crisps are an ideal substitute for crackers and chips: salty, crunchy, and easy to prepare. With real bacon and sharp cheddar, they satisfy that savory crunch without the carbs.
Yes—bacon and cheese. Those two ingredients make a snack that’s perfect for dipping or enjoying on its own. They’re simple enough to keep making whenever you want a quick, satisfying treat.
There’s real bacon in these crisps—no shortcuts. The combination of crisped bacon bits and melted, browned cheddar produces a crunchy chip that’s deeply flavorful. As with any diet, enjoy in moderation.
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How to make bacon cheddar cheese chips
These crisps are essentially a two-ingredient snack—cheddar and bacon. The most time-consuming step is cooking and chopping the bacon. Once that’s done, assembly and baking are quick.
Look for a good-quality, sugar-free bacon if you prefer less sweetness. Thick-cut bacon works well because it crisps up and holds texture when mixed with the cheese.
Chop the cooked bacon into small pieces—using a food processor speeds this up, but a sharp knife and a steady hand work fine. Mix the bacon pieces with shredded cheddar until evenly distributed.
We like using a silicone muffin pan for these crisps because nothing sticks and the crisps pop out easily. If you use a metal pan, lightly grease the cups to prevent sticking.
Drop small, thin mounds of the bacon-and-cheese mixture into each muffin cup. Keep the mixture near a single layer—if it’s too thick the crisps will be chewy instead of crunchy. A slightly thicker shred of cheddar tends to work best.
Bake at 350°F for about 6–9 minutes, watching carefully. You want the crisps to turn golden brown at the edges—too pale and they’ll be chewy; too dark and they’ll burn. A few test batches can help you dial in the perfect time for your oven and pan type.
Let the crisps cool completely before removing them from the pan so they firm up. If individual whole bacon pieces are visible in the finished crisps, you’ve achieved a good balance of bacon to cheese.
These crisps have a satisfying crunch and a rich, savory flavor from the bacon and cheddar—great with low-carb dips or on their own as a snack.
If they disappear quickly at your house, you’re not alone—these are addictive. If you can’t make them now, save the recipe for later.
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Bacon and Cheese Crisps – Keto / Low Carb
24
10 minutes
9 minutes
19 minutes
Ingredients
- 2 cups shredded cheddar cheese
- 7 strips of cooked bacon
Instructions
- Chop the cooked bacon in a food processor or finely by hand.
- Mix the chopped bacon with the shredded cheddar until evenly combined.
- Sparingly drop small amounts of the mixture into a silicone or greased muffin pan, keeping each portion close to a single layer.
- Bake at 350°F (175°C) for 6–9 minutes, watching for golden edges.
- Allow to cool so the crisps firm up, then pop them out of the pan.
- Store in the refrigerator, or in an airtight tin if cooked to a crisp.
Notes
Silicone muffin pans make cleanup easy and help the crisps release without sticking. If you use a metal pan, you may need to spray the cups. Crisps cook faster in metal pans (6–7 minutes), so monitor closely.
Nutrition Information
Yield 24
Serving Size 1
Amount Per Serving
Calories 54
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Unsaturated Fat 2g
Cholesterol 13mg
Sodium 118mg
Carbohydrates 0g
Fiber 0g
Sugar 0g
Protein 3g