You only need 2 ingredients for these easy keto cheese chips! Crunchy and cheesy, my cheddar pork rind crisps are ready in minutes. A delectable keto snack
I've been on the lookout for a really easy savoury snack. Until now, my two go-to recipes have been these cheese thyme crackers and my almond flour crackers.
I also regularly make low carb pizza bites - which is essentially melted, crispy cheese topped with tomato sauce and toppings such as salami or ham.
All of the above are delicious. But, I wanted something EVEN easier. And something naughtier.
Like these keto cheese crisps with pork rinds!
All you need for this recipe are good quality sharp cheddar and pork rinds.
Even better, it takes only 10 minutes to make from start to finish!
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Ingredients
Let's chat about the ingredients.
CHEESE
I like a sharp cheddar here - also called mature cheddar. You could use a bag of store-bought shredded cheese, but I normally grate my own from a block of cheese using a box grater.
PORK RINDS
Here's the thing about pork rinds - aka pork scratchings aka pork crackling. If you buy them ready-made, you really have to make sure you are using a brand that has no hidden nasties.
The majority of the pork scratchings in my local supermarket had so many e-numbers and flavour enhancers, they would make any kid bounce off the walls. Not to mention they contained hidden sugar (shudder, shock horror)!
If you use ready-made scratchings, try to choose a brand that uses as little nasties as possible. Luckily, there are a few sensible brands that use only absolutely necessary ingredients for pork rinds - namely, pork, plus a little salt. The brand I used in this recipe is called "Awfully Posh".
Instructions
Here is how I make pork rind cheese chips in just a few steps.
(Scroll down to the recipe card for ingredient amounts and the detailed method).
- In a food processor, blend the pork scratchings to fine crumbs.
- Add the shredded cheese and pulse until combined.
- Roll balls in your hand and press them down on a baking sheet.
- Place under the grill / broiler and wait until they are browned (2-5 minutes, depending how hot your oven is and how closely you have placed them underneath the heating element).
Katrin's Top Tips
#1 Leave plenty of space in between the chips as they flatten out while they bake.
#2 DO NOT LEAVE THE KITCHEN! Cheese chips can burn easily and you'll have to watch them closely.
#3 Cheese chips are VERY soft straight out of the oven. They firm up as they cool. Then you can either brown them from the other side as well or enjoy straight away.
#4 I made 20 (and calculated the nutrition info for 20), but as the chips are very filling, you could also make them a little smaller than shown in the pictures above and get around 30.
How To Make Pork Rinds At Home
It is, naturally, easiest to have a pack of ready-made pork scratchings ready for the moment when your relax-and-snack-craving hits.
But, if you can't source quality pork scratchings, ask your butcher for pork rinds - it's the kind of thing you might even get for free, preferably cut into finger-sized strips.
Here is what you do:
- Preheat the oven to 220 Celsius/430 Fahrenheit.
- Pat the pork rind dry and rub it with a bit of salt and spices such as paprika or crushed fennel seeds.
- Stick them in the oven for 20-25 minutes, preferably on a rack so the fat can drain off. Turn them frequently so they do not burn. When they look crisp and bubbly, they are ready.
Recipe Variations
If you do not have cheddar, you could replace it with grated mozzarella, Monterey Jack or a sharp Gouda.
Option to add grated parmesan or Pecorino for a more intense cheesy taste.
And naturally, if you do not mind your 2 ingredient low carb chips containing more than 2 ingredients, experiment by adding spices. As I mentioned above, paprika or fennel would be nice, or even a bit of cumin.
Recipe FAQs
No, keto cheese chips are naturally salty because both the cheddar and the pork rinds contain salt.
Yes. Line the basket with parchment paper and air fry the chips at 200C / 400F for around 5 minutes. You may need to do this in batches.
Yes, although this is a bit messy. I recommend to flatten the balls into discs first. Then, fry them over a low-medium heat in a non-stick skillet or frying pan. Use a large spatula to lift the chips out of the pan.
Storage
Store keto cheese chips in an airtight container at room temperature for up to 5 days. I do not recommend storing them in the fridge as they will go a little limp.
You can also freeze them for up to 3 months! Stack them between sheets of parchment paper so they do not stick together.
After defrosting, pork rind chips do lose some of their crunch. To crisp them up, simply put them back into the oven for a few minutes. As soon as they cool back down, they taste as good as new!
More Keto Crackers
- Sesame Crackers1 Hours 10 Minutes
- Chia Seed Crackers20 Minutes
- Keto Seed Crackers Recipe1 Hours 25 Minutes
- Flaxseed Crackers30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
2 Ingredient Keto Cheese Chips
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup / 80g crushed pork scratchings (pork rind)
- 2 cups / 250g cheddar cheese, shredded
Instructions
- Preheat your grill (aka broiler for my US readers)
- Place pork scratchings into a food processor and blend.
- Add cheese and pulse until combined.
- Roll small balls in your hand and press them down on a baking sheet. Be sure to leave plenty of space in between them as they flatten out. I made 20 (and calculated the nutrition info for 20), but as the chips are very filling, you could also make them a little smaller than shown in the pictures above and get around 30.
- Place under the grill and wait until they are browned - about 2-5 minutes, depending on your oven. Watch them closely and don't leave the kitchen.
- At this stage the chips are VERY soft. Wait until they are cooled down and have firmed up. Then you can either brown them from the other side as well or enjoy straight away 🙂
Honey
These are so good. Easy fast recipe. I was too lazy to do individual balls. And I wanted them really thin. So I put the whole mixture on a baking sheet then used back of a spoon to spread it into one thin layer. Once the sheet was golden brown I took out to cool slightly then flipped it over and broke into -bout 15 pieces then browned the other side for few minutes. So yummy. I used mozzarella and red Leicester cheese. I’ll ne making these regularly. Thank you
Donna
Do you think these could be made in an Air fryer Oven machine?
I don't have an available oven. Just a Cuisinart Oven Air Fryer..
Katrin Nürnberger
Yes, of course, just line the basket with parchment paper.
Bunny
Could I make them a little bigger to use for taco shells?
Katrin Nürnberger
Yes, that should work well!
Suzy
I really love them!! I will make them again and again!!! Only bad thing is they were very greasy and I don't know if I should refrigerate them or not, so I did.
Katrin Nürnberger
Hi Suzy, there is no need to refrigerate them. Cheese will stay fine at room temperature for quite a while.
Sue
I just came across this recipe and want to make it! Sounds delicious! My question is how long do you bake for!
Katrin Nürnberger
This depends on how hot your grill or broiler is and how closely you place the baking sheet underneath. Mine took just a few minutes. I would say it will take anything between 2 and 5 minutes. This is not something you can put in the oven and leave. Keep an eye on it and take it out as soon as the cheese is melted and lightly browned.