These “chips” can be eaten like nachos with ground beef and sour cream on top! Or with any other keto friendly dip like guacamole.
- Prep Time:5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes
- Yields: 28 chips
Macros Per Serving
0g Net Carbs
1g Total Carbs
1. Preheat an oven to 400 F. Spread the shredded cheddar cheese into a thin layer in the shape of a rectangle on a silpat.
2. Sprinkle the shredded parm on top of it in an even thin layer.
3. Bake for 8-10 minutes or until the cheese is starting to brown and brown on the edges. Keep a close eye on them so they do not burn. Remove from the oven and let the cheese cool for 10 minutes until you can peel the cheese off the silpat.
4. Cut the cheese into 5 or so strips and then into squares. Then cut the triangles. Place the triangles on the silpat again and broil them for 2-3 minutes until crispy.