Keto Recipes - Created Date : 13.11.2019

Low Carb Chips (Tasty, Healthy Low Carb Snacks)

Low Carb Chips (Tasty, Healthy Low Carb Snacks)

Low Carb Chips (Tasty, Healthy Low Carb Snacks)

If you’re looking for Low Carb Chips you can buy, check out “Just The Cheese” Chips at Netrition. I recommend these because they aren’t full of weird, processed ingredients – just cheese.

I’ve heard of “cheese crisps” before around the low carb groups, but when I made cheesy low carb chips for the first time myself it was actually by accident. A happy accident, that is! I’m now totally hooked. ??

These are SO easy to make, and seriously addictive.

In this photo I had an Arby’s roast beef sandwich (minus the sandwich, of course) surrounded by my delicious low carb chips. It made for a great (quick & easy) low carb dinner.

Have I ever mentioned that I used to work at Arby’s?? It’s a fact. When I was maybe 19 or 20 I worked there as the breakfast cook. I went in at 5am and put on the roasts and made the biscuits and such. It was very clean, the beef was roasted fresh every morning, and I sliced it myself – so I’m still fond of it to this day (and know firsthand it’s fresh, “real food”). It’s an easy low carb fast-food fix.

I discovered my cheesy low carb chips, or cheese crisps, by accident when making “pigs without blankets”. Basically pigs in a blanket, without the crescent rolls – which were delicious, by the way!

As I was making them, I had a leftover slice of cheese… and the rest is – a total cheese crisp addiction. lol.

I’ve seen them made several ways, with different types of cheeses, but I make mine in the oven with Colby Jack cheese. They come out tasty and crisp:

These really satisfy that snack craving! And they’re healthy low carb snacks, so you can snack away without guilt. ?? After multiple experiments, I’ve learned that the absolute smartest way to make these is on Parchment Paper, whether you’re cooking them in the microwave or in the oven.

I tried tin foil, a buttered pan, you name it. With the Parchment Paper they just slip right off when they’re done without sticking at all!

I simply spread Parchment Paper on a baking sheet, cut cubes of Colby Jack cheese and space them out on the sheet, and bake them at 400 degrees until they are golden brown.

I’ve experimented with adding things to them since they are SO easy to make. And because I’m so addicted to them, lol. For example, one day I decided to make Tuna Cheese Chips for lunch by putting a dab of tuna on each cheese cube before baking:

The tuna came out sort of dry, but they were still good – and made for a quick & easy lunch:

In the future, I may try this again but add whipped cream cheese. I’m thinking to mix the cream cheese and tuna, add a dollup to the cheese cube, and they would come up even better!

Oh, and one last tip: I like to lay mine on a paper towel after I take them out of the oven. Otherwise they are a bit greasy. They’re still nice and crispy/greasy like you would want “low carb chips” to be, but the paper towel makes them less messy:

Obviously this is something you can really get creative with! Instead of roast beef (lol), you might serve them with a garlic herb spread, tuna salad, or your favorite dip!

Looking for more tasty, healthy low carb snacks? See this list of low carb snacks. And speaking of tasty low carb snacks, I have a new order of Quest Bars on the way! ??

Don’t forget to check out “Just The Cheese” Chips at Netrition too. They come in a variety of flavors: bacon, BBQ, herb & garlic, and many others. I recommend these because they aren’t full of weird, processed ingredients – just cheese.

About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge

Love this! Thanks so much for doing this challenge and giving us access to so many resources. When I first found your site, I was so jaded from so many different diet plans, I thought, “Oh boy – here I go again.” To my delight, I am down 4 lbs for the week. As a former lap band survivor (the band slipped and had to be removed in emergency surgery as it caused an obstruction), I feel so lucky to be on this plan. The loss has already exceeded my wildest expectation, and the food is so good, I can really imagine living this way from now on. I chose to go with a 30 g carb count so I can eat berries and nuts. I usually come in less than 30. So grateful for the support of the members and your great guidance. Thanks!!

That’s great that you lost 4 pounds, Michelle! Just FYI, it doesn’t continue like that consistently. I’m not sure if you’ve done low carb before, but after the first week or so it will pan out a bit and while you’ll continue losing it won’t always be that much per week.

I say that just so you don’t get discouraged if your scales “seem to stall” for a few days on the second or third week. That’s totally normal. ?? Unfortunately it’s when most people give up and go off plan and gain all the weight back that they lost. ??

I stick to 20 net carbs per day and also eat nuts and berries. The berries I eat in moderation, and I usually eat pecans (pecan halves to be specific) which are very low carb / high fat compared to other nuts. Walnuts and Almonds are a good choice too, but Pecans are the best combination of LCHF (Low Carb/High Fat).

I’m glad you joined us! I’m sorry to hear of your surgery and complications. Ack! That doesn’t sound pleasant at all!

4 1/2 yes ago my daughter &I started a WOL following Metabolic Syndrome/Insulin Resistence meal plan. Prior I had gained 45lbs/3months from multiple medications. This was the only thing that helped me get the weight off. I went from 212lbs to 128lbs however my carb ratio was 120-140/day and about 20gr/meal. My meals were 20-30carbs paired with 20-25gr/protein… Snacks were always 7-10gr/protein paired w/15carbs. My motto was nothing in a bag or a box…. No added sugars…. It was a pleasure bc prior to this I was a carb addict.. The cravings were gone in 3days(big YAY)… I truly never cheated until this passed Dec(I smacked on some home made desserts that did have flour(which was a no-no, and some small amts of added sugars)I will say my wt increased to 145 and I truly don’t see the scale moving as quickly as it used to in the minus direction. Hence here I am. Ready to add some of my snacks to the group, and see how I do resetting my body with everyone here.

I truly do well utilizing zucchini noodles in chilli(will b omitting most of the beans) also love them w/garlic& oil stir fry w/begets.. YUM!

I also used raw cauliflower grated small enough to look like rice, and warm it in microwave w/any types of cheese in mug w/Italian seasoning…

Love this in broth too, also silicone mats in microwave grill begets in a pinch when only time to nuke…

I always hav salad w/pumpkin & sunflower seeds, fresh basil, parsley & garlic, lil’ olive oil…. Add protein to it and meal is complete… I guess I was always guilty of Greek yogurt(no fat& non-flavored)… I would add powdered fiber and some frozen strawberries w/powered cinnamon in food processor…I’m thinking the biggest minus for me will be omitting fresh fruit w/my meals… And no more popcorn at night(that was my weakness/how I gained)…. Water and coffee w/light cream will b where my carbs r utilized I’m sure…

I suffer from a chronic condition of Neutrapenia & Leukopenia(hence my White Blood Cells chronically low panic values.. So I’m easily infected) I’m thinking a multivitamin on the days I don’t make a protein powder smoothie, would be smart since I’d be losing that nutritional element from less fruit.

I used to bake w/almond or coconut flour, and flavored protein powder with added nuts and flavored extracts… Varying ingredients from cream cheese to pumpkin pie (100%.. Not pie filling).. Blend in food processor or blender and bake 50 mins at 400*(cupcake pan, or large pie dishes)…. Hope that helps a bit. Excited to meet everyone and share our accomplishments and support each other’s speed bumps along the way.

Low Carb Hugs


These “crackers” look terrific! I’m going to the store today to buy some cheese and I’ll make them tonight to have with some garlic spread cheese. How do you count these in MyFitnessPal…….do you weight all the cubes together on the scale before cooking them? Thanks, Lynn! You really do inspire me each and every day! ??

All material provided on this site is intended for informational purposes only and should not be used to replace professional medical advice. Please consult your physician before starting any diet or exercise program.

Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education

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