mardi 1 mai 2018
These low carb cheese crisps are made with mozzarella and flavored with garlic and oregano. They are super delicious, on their own or dipped in marinara sauce.
Sure you can make your own homemade low carb cheese crisps! These oven baked low carb and keto cheese crisps are just the thing when you crave something tasty and crunchy but not starchy. This particular version is made with mozzarella and oregano, and tastes like pizza!
Low carb cheese crisps are a godsend when you’re low carbing and sorely missing some crunch.
It’s not that you can’t eat crunchy stuff on a low carb diet. You can eat these low carb cheese crisps. You can eat store bought or homemade pork rinds, and use the pork rinds for low carb nachos. You can even use crunchy cheddar shells to make delicious, low carb tacos.
Still, sometimes you want to snack on something flavorful and crunchy, and your options on a low carb diet are somewhat limited.
I’ve been making low carb cheese crackers for a long time now, with a very nice variation that includes bacon.
They are wonderful, but today I felt like changing it up some more. So I used mozzarella instead of cheddar, and I seasoned the mozzarella with garlic powder, oregano and red pepper flakes.
These baked mozzarella low carb cheese crisps turned out superb! They are super crispy, and have this amazing pizza-like flavor that we all loved. These keto, low carb cheese crisps are wonderful on their own. They are also good when dipped in marinara sauce, and we also tried them dipped in sour cream – yum!
So next time you crave something crunchy but low carb, try these delicious low carb cheese crisps.
Low Carb Cheese Crisps
These low carb cheese crisps are made with mozzarella and flavored with garlic and oregano. They are super delicious, on their own or dipped in marinara sauce.
- 8 tablespoons shredded part-skim mozzarella ((1/2 cup))
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
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Drop a tablespoon of shredded cheese into eight mounds on the cookie sheet, spaced 2 inches apart. Gently flatten the cheese mounds.
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Evenly sprinkle the cheese mounds with the garlic powder, oregano and red pepper flakes.
- Bake until edges are browned, around 15 minutes. I like to bake them very crisp, until edges are deep brown. How dark you want these low carb cheese crisps is up to you, but start checking after 15 minutes.
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Remove the pan from the oven. Let the cheese crackers cool and crisp up, still on the cookie sheet, for about 10 minutes before serving.
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