🧂🥔 Keto “Pringles” – Crispy Cheese Chips
Style: Thin, crunchy, salty
Net carbs: ~1g per serving (depending on cheese/seasonings)
Tools needed: Baking sheet + parchment OR silicone muffin liners for that perfect Pringle shape
Option 1: Basic Cheese Pringle Chips (Fast & Easy)
Ingredients:
- 1 cup shredded cheddar or Parmesan (or mix)
- ½ tsp garlic powder
- ½ tsp paprika or smoked paprika
- Optional: pinch of xanthan gum for extra crunchiness
- Salt to taste
Instructions:
- Preheat oven to 375°F (190°C). Line baking sheet with parchment or use silicone muffin molds for uniform shape.
- Scoop small mounds (about 1 tbsp each) of cheese onto the parchment. Flatten slightly into thin rounds (super thin = crispier).
- Bake for 5–7 minutes, or until golden and bubbly. Let them fully cool on the tray — they crisp up as they cool.
- Season immediately with extra salt or keto seasoning blends (BBQ, ranch, etc.).
Option 2: Almond Flour Keto Pringles (Closer to actual chips)
Ingredients:
- 1 cup almond flour
- 1 egg white
- 1 tsp olive oil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt to taste
- Optional: 1–2 tbsp grated Parmesan for extra crisp
Instructions:
- Mix dough: Combine all ingredients in a bowl and knead into a dough.
- Roll it thin: Place dough between two sheets of parchment paper. Roll super thin (like paper-thin). The thinner = the crispier.
- Cut into rounds using a cookie cutter or Pringles can lid for accuracy 😂
- Bake at 350°F (175°C) for 8–12 minutes until golden and crisp. Flip halfway if needed.
- Cool completely — that’s when they get crunchy!
🌀 Flavor Ideas:
- BBQ: smoked paprika, chili powder, onion powder, sweetener
- Ranch: dill, garlic powder, onion powder, parsley
- Spicy: cayenne, chili flakes, Tajín
- Sour Cream & Onion: powdered buttermilk (keto-friendly brands), onion powder, chives
Want a microwave version, dehydrator method, or something with zero nut flour? I can give you all the hacks 😎
