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Plate of golden air fryer cheese crisps, a crispy 5-minute keto cheese chip snack

Air Fryer Cheese Crisps (Keto Cheese Chips)

4.11 from 19 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 6 minutes
5 minutes
Total Time: 16 minutes
Servings: 6 Servings

Description

Air fryer cheese crisps are the easiest keto snack there is — one ingredient, five minutes, and under 1g of carbs per serving. Cut ultra-thin cheese into squares, air fry at 350°F until the bubbling stops, and let them cool into hard, salty, shatter-crisp chips. Works with shredded cheese too.

Ingredients 

  • 6 slices ultra-thin cheddar cheese, about 4 oz / 113g total
  • 1 tsp everything bagel seasoning, (optional)

Instructions

  • Cut parchment paper to fit your air fryer basket, leaving about ½ inch of clearance around the edges for airflow.
  • Stack the cheese slices and cut each into 4 equal squares — 24 squares total.
  • Arrange the squares on the parchment in a single layer, spaced at least ½ inch apart. Sprinkle with seasoning if using.
  • Air fry at 350°F (175°C) for 5 to 6 minutes, until the edges are deep golden and the cheese has stopped bubbling. Start checking at 4 minutes.
  • Turn off the air fryer and let the crisps cool in the basket for 3 to 5 minutes. They are floppy when hot and harden as they cool — do not move them early.
  • Lift off the parchment with a thin spatula and blot on a paper towel.

Equipment

Notes

Shredded cheese variation: Drop 1 level tablespoon of freshly shredded cheddar or Parmesan onto parchment for each crisp, flatten thin, space 1 inch apart, and air fry at 375°F (190°C) for 5 to 6 minutes.
Best cheeses: sharp cheddar, Parmesan, aged gouda, provolone, Asiago. Avoid fresh mozzarella and any reduced-fat cheese — the moisture prevents crisping and the fat is what creates it.
Keeping the parchment down: weight the corners with a trivet or ramekin, or skip preheating so the cheese begins melting before the fan reaches full speed.
Storage: airtight at room temperature for 2 days, refrigerated 3 to 4 days, or frozen 1 to 2 months. Re-crisp at 325°F for 2 minutes.

Nutrition

Serving: 1ServingCalories: 69kcalCarbohydrates: 0.4gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 155mgPotassium: 13mgSugar: 0.1gVitamin A: 170IUCalcium: 120mgIron: 0.03mg