If you’re on a low carb or keto diet, you need snacks. You need crunchy snacks. And these bacon and cheese crisps are the perfect substitute for crackers and chips. These are so easy to make that you’ll want to keep them around all the time. And with bacon, you won’t believe how tasty these are.
I did say bacon. And cheese. I’ve got your attention, right? These crisps are a great snack food and are perfect for your low carb dip.
There’s real bacon in those chips. Remember the dog treat commercial? Bacon, bacon bacon! That’s how I feel on my low carb diet. Ok – yes, moderation is key for any eating plan.
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So this is how we bring home the bacon. It’s 2 ingredient simple. The hardest part is cooking the bacon! Really!
We love this sugar-free bacon – Appleton Farms. It’s nice and thick and cooks up nicely.
It chops nicely too.
Mix the cheese and bacon. Yes, you can get your hands in there. I won’t even judge if you lick your fingers.
We love the silicone pan for these crisps. No need to spray and the chips pop out so easily. Easy cleanup too. We bought ours on Amazon.
Sprinkle it lightly in a muffin pan. Don’t make it too thick or it will be too chewy. You’re pretty much laying it out just short of a single layer in the bottom. And be cautious of the thickness of the cheese. This is a thicker shred and I think works best.
If you can see a whole or two in the finished product, you’ve done it right. And watch that they don’t get too brown – but not brown enough and they are too chewy. Yes, I am suggesting you make multiple batches to test!
Front view and side view.
And the only other thing I can show you is the empty bag I have at home because we ate them all!
Can’t make them now?
Pit it for Later!
- 2 cups shredded cheddar cheese
- 7 strips of cooked bacon
- Chop the bacon in a food processor
- Mix the bacon and shredded cheese
- Sparingly drop small amounts of the mixture into a muffin pan.
- Bake at 350 degrees for 6-9 minutes.
- Let cool and then pop out.
- We store ours in the fridge, but you could possibly store in an airtight cookie tin if they cooked to a crisp.
We use a silicone muffin pan because it's easier to clean up and the crisps pop out so easily. Just set the silicone mold on a sheet pan to put in the oven.
We've found that the crisps cook quicker (6-7 min) in a metal pan, but some people have had issues with the crisps popping out. If you use a metal pan, you may want to spray the bottoms.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 54 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 13mg Sodium 118mg Carbohydrates 0g Fiber 0g Sugar 0g Protein 3g