DESCRIPTION
I still remember the first time I made these 2 Ingredient Keto Chips—it was one of those days when I wanted something crispy and satisfying without spending hours in the kitchen. I looked around my pantry, found two simple ingredients, and within minutes, I had a tray of golden, crunchy chips that tasted just as good as any store-bought snack. From that moment, they became one of my go-to recipes whenever I needed a quick, low-carb treat.
What makes these keto chips so special is their simplicity. You don’t need fancy ingredients or complicated steps—just two basic items that come together beautifully to create a perfectly crisp texture and rich, cheesy flavor. Every time I bake a batch, my kitchen fills with that irresistible aroma that instantly makes me hungry.
WHY YOU WILL LOVE THIS RECIPE
You’ll love this recipe because it’s incredibly easy, quick, and completely guilt-free. These chips fit perfectly into a keto or low-carb lifestyle, but honestly, even those who aren’t following any diet fall in love with them. They’re salty, crispy, and unbelievably satisfying for something that takes only a few minutes to prepare. Plus, no need to worry about preservatives or additives—you control exactly what goes into them.
VERSATILE
One of the best things about these keto chips is how versatile they are. You can season them however you like—add a dash of garlic powder for a savory twist, sprinkle chili flakes for a bit of heat, or even mix in herbs for a more aromatic flavor. They pair perfectly with dips like guacamole, salsa, or a creamy ranch dressing. Whether you enjoy them as a snack, a crunchy side, or even a topping for soups and salads, they adapt beautifully to whatever you’re craving.
AFFORDABLE
Another reason this recipe is a staple in my kitchen is its affordability. With just two common ingredients, you can make a generous batch of chips without spending much at all. It’s one of those recipes that proves delicious doesn’t have to mean expensive.
INGREDIENTS FOR THE RECIPE
-
Shredded cheese (such as mozzarella or cheddar)
-
Egg
These two ingredients are all you need to create crispy, flavorful, and perfectly baked keto chips every single time.
HOW TO PREPARE THIS RECIPE
When I first discovered how quick and simple these 2 Ingredient Keto Chips are to make, I couldn’t believe that such a tasty snack required almost no effort. What I love most about this recipe is that it’s not only fast but also incredibly foolproof. Every batch turns out golden and crispy, with that perfect crunch that makes them hard to resist.
To begin, I always start by preheating my oven. This step is essential because a hot oven ensures the chips bake evenly and crisp up beautifully. While the oven heats, I gather my two main ingredients—shredded cheese and one egg. That’s really all you need to create a batch of these crunchy, savory chips that taste like they came straight from a gourmet snack shop.
STEP-BY-STEP INSTRUCTIONS FOR PREPARATION
Step 1: Prepare the baking tray
First, I line a baking tray with parchment paper. This step prevents the chips from sticking and also helps them bake evenly. I prefer parchment paper over silicone mats because it allows for slightly more browning on the underside, which adds extra crunch.
Step 2: Mix the ingredients
Next, I take a medium-sized mixing bowl and add the shredded cheese. I usually use mozzarella when I want a mild, stretchy chip or cheddar for a bolder, saltier flavor. Then, I crack one egg into the bowl. The egg acts as a natural binder, helping the cheese hold together while baking.
Using a spoon or spatula, I mix the ingredients until they’re fully combined. The mixture should look thick and slightly sticky. If it feels too runny, I add a small handful of extra cheese to balance it out.
Step 3: Shape the chips
Once the mixture is ready, I scoop small portions—about a teaspoon each—and place them on the prepared baking tray. I make sure to leave enough space between each portion because the chips will spread a little as they bake. Then, I gently flatten each one with the back of the spoon until it forms a thin, even circle. The thinner you make them, the crispier they’ll turn out.
Step 4: Bake until golden
Now it’s time for the magic. I slide the tray into the preheated oven and bake the chips for about 8 to 10 minutes. As they bake, I keep an eye on them because they can go from golden to overbaked quite quickly. When the edges turn a deep golden brown and the centers look firm, I know they’re ready.
Step 5: Cool and serve
Once out of the oven, I let the chips cool directly on the tray for a few minutes. During this time, they firm up even more and reach that perfect crunchy texture. After cooling, I transfer them to a wire rack to make sure no moisture gets trapped underneath.
Finally, I serve them fresh and crispy. The best part? They stay crunchy even after cooling completely. I often store leftovers in an airtight container, though they rarely last long because everyone in my house loves them.
QUICK AND EASY
These keto chips are truly one of the easiest snacks you can make. From start to finish, the entire process takes less than fifteen minutes. There’s no need for special tools, complicated measurements, or long waiting times. Even on busy days, I can whip up a quick batch to enjoy with a cup of coffee or as a side to my lunch.
CUSTOMIZABLE
What makes this recipe even more fun is how customizable it is. Although I keep the base simple with cheese and egg, I often change up the flavors. Sometimes I add a pinch of garlic powder, smoked paprika, or black pepper for a bolder taste. Other times, I sprinkle sesame seeds or herbs over the top before baking for extra crunch and aroma.
If I want a more intense flavor, I mix two kinds of cheese together, like mozzarella and parmesan. The combination gives the chips a deeper flavor and a slightly nuttier finish. You can also experiment with different types of cheese—just make sure it melts well and crisps up nicely.
POPULAR WITH MANY PEOPLE
It’s no surprise that these keto chips have become popular with friends, family, and even my readers. Everyone loves how simple they are, and the flavor always surprises people who can’t believe only two ingredients create such a satisfying snack. They’re also a fantastic option for parties, game nights, or anytime you want to serve something that’s both low-carb and delicious.
These chips also make a great alternative to traditional potato chips, especially for those who are watching their carbs or looking for a gluten-free option. They’re proof that you don’t need a long list of ingredients to make something truly enjoyable.
Once you try them, I promise they’ll become a permanent part of your snack rotation—crispy, cheesy, and endlessly satisfying.
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Keto Tortilla Chips- Just 2 Ingredients!
These 2 Ingredient Keto Chips are my favorite quick and low-carb snack. Crispy, cheesy, and incredibly easy to make, they come together in just minutes with simple ingredients you probably already have at home. Perfect for snacking, dipping, or adding a crunchy touch to your meals, they’re a delicious way to stay on track with your keto goals.
- Total Time: 15 minutes
- Yield: 20
Ingredients
- Shredded cheese (mozzarella, cheddar, or your preferred type)
- Egg
Instructions
- Preheat the oven to 400°F (200°C). A properly heated oven ensures even baking and a crispy finish.
- Line a baking tray with parchment paper to prevent sticking and help the chips crisp evenly.
- Mix the ingredients: In a medium bowl, add shredded cheese and one egg. Stir with a spoon or spatula until the mixture is fully combined and slightly sticky.
- Portion the mixture: Using a teaspoon, scoop small amounts of the mixture onto the prepared tray. Leave about an inch of space between each portion to allow for spreading.
- Flatten gently: Press each portion into a thin circle using the back of your spoon. Thinner rounds will result in crispier chips.
- Bake: Place the tray in the preheated oven and bake for 8–10 minutes, or until the edges are golden brown and the centers are firm.
- Cool completely: Remove from the oven and allow the chips to cool on the tray for a few minutes. This step helps them firm up and reach the ideal crunch.
- Serve and store: Enjoy warm, or store in an airtight container once fully cooled.
Notes
You can customize the flavor by adding spices such as garlic powder, paprika, or black pepper.
For extra crispiness, let the chips cool on a wire rack after baking.
Avoid overcrowding the baking tray; space between chips allows for even browning.
These chips pair perfectly with keto-friendly dips like guacamole, sour cream, or salsa.
- Prep Time: 5
- Cook Time: 10
FAQs
1. Can I use any type of cheese for these keto chips?
Yes, you can use almost any type of shredded cheese that melts well. Cheddar, mozzarella, or a mix of both work beautifully. Parmesan also gives a crispier texture and a stronger flavor. However, avoid using soft cheeses like cream cheese, as they don’t bake into chips.
2. Do I need to use the egg, or can I skip it?
The egg helps bind the cheese and gives the chips a slightly chewy center, but you can skip it if you want a pure cheese version. Without the egg, the chips will be thinner and crispier, but they might crumble more easily.
3. How should I store leftover chips?
After cooling completely, I store mine in an airtight container at room temperature for up to three days. To keep them extra crispy, I sometimes reheat them in the oven for two to three minutes before serving.
4. Can I make them in an air fryer?
Absolutely. Simply place small portions of the mixture in the air fryer basket and cook for about six to eight minutes at 375°F. They come out perfectly golden and crunchy.