Toppings like cheese, bacon, and chives are what MAKE a baked potato, am I right?! Without them, a simple spud is just a tasteless pile of carbohydrates on a plate. Not that potatoes are inherently BAD, in fact, they are a good complex carb packed with fiber, minerals and energy that many rely on to fuel life. 

However, when trying to follow a keto diet or low carb lifestyle, potatoes are explicitly off the menu. BUT, my Everything but the Potato! ‘Tater Topping Cheese Crisps are fully-loaded with all that extra baked potato good stuff that you love, and none of the carbs. And, really almost NO carbs in this keto cheese snack – just 0.6-gram carbohydrate per serving. Read on to get the recipe for this potato topping cheese crisps recipe and general cheese crisp making tips: 

Everything but the Potato! ‘Tater Topping Cheese Crisps are ridiculously easy to make and I’ve always wondered why I used to pay top dollar at my store’s bakery for fresh ones (I think it was the smell wafting across the store, because I’m normally pretty cheap).  I can make this keto cheese snack even fresher at home and for much less money – I guestimate that each batch of 6 costs between $2 and $3 dollars to make, depending on how much you are willing to shell out for cheese. I also grate mine fresh for better taste and economy.  

When it comes to selecting the right cheese for successful Cheese Crisps, you need to use a hard cheese as the primary ingredient. Hard cheeses are dry and crumbly and will cool up to be nice and crisp without extra moisture. Hard cheese included Parmesan, Pecorino, Manchego and others – such as the aged Asiago used in this recipe. If you accent with another cheese that is considered semi-hard (like the Cheddar I use in the Everything but the Potato! ‘Tater Topping Cheese Crisps), then use no more than a 2:1 part ratio in your recipe – meaning if you use 1 cup of hard cheese, then no more than ½ cup semi-hard cheese (2/3 cup to 1/3 cup; ½ cup to ¼ cup, etc.).

Another important step in Cheese Crisp making is to bake them on a silicone baking sheet liner or parchment paper.  I prefer the silicone baking sheets for my keto cheese snack making because 1) they are reusable and I am frugal, 2) I think the Cheese Crisps release better; and 3) the ends don’t annoyingly curl up like parchment paper often does.

Pile up the cheese and toppings just like you were stuffing a baked potato!

Is your greedy, cheese-loving mind wondering why this recipe for Everything but the Potato! ‘Tater Topping Cheese Crisps only makes 6 cheese crisps? That’s because it’s the number that will safely fit onto a standard baking sheet, evenly spaced out enough so that they don’t all melt into each other in one great big blob. Feel free to double or triple the recipe for Cheese Crisps, my friends often tell me that they do and the leftovers stay fresh on the counter for a day or two and in the fridge for nearly a week. Just pop into the microwave or toaster oven to recrisp (and let re-cool before eating).

These Tater Topping Cheese Crisps are pretty good-sized, and have 99 calories, 7.6 grams fat, and just 0.6 gram carbohydrate per piece. Yay, potato topping cheese crisps for the low carb cheese snack win!

I have made quite a few other versions of Cheese Crisps (also sometimes called by their old-school Italian name – Frico) for you to try out:

• Lemon Feta Cheese Crisps
• Pepperoni Pizza Cheese Crisps
• Jalapeno Four-Cheese Frico
• Montreal Cheese Crisps

 What are you snacking on lately? What is your favorite type of cheese? Just curious so I can try to work it into another Cheese Crisp recipe! Drop a comment – XOXO, Jennifer 

5 from 10 votes

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Everything BUT the Potato! 'Tater Topping Cheese Crisps

Prep Time

3 mins

Cook Time

7 mins

Total Time

10 mins

 

Course: Appetizer, Snack

Keyword: blue cheese, keto, low carb

Servings: 6 servings

Calories: 99 kcal

Ingredients

• ½ cup shredded asiago cheese
• ¼ cup shredded Parmesan cheese
• ¼ cup shredded cheddar cheese
• 2 tablespoons bacon crumbles
• 2 tablespoons finely chopped chives
• ¼ teaspoon coarse ground pepper

Instructions

1. Pre heat oven to 400 F degrees.
2. Add Asiago and Parmesan cheeses to bowl, toss together.
3. Line large baking sheet with a silicone baking sheet or parchment paper.
4. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into circle shape about 2 1/2-inches in diameter.
5. Repeat with remaining cheese mixture leaving a minimum of 2 inches between cheese piles (6 crisps will fit safely on a large baking sheet).

6. Sprinkle each of the 6 cheese crisps with an even portion of cheddar cheese, bacon crumbles, chives and black pepper. 

7. Bake for approximately 6 to 8 minutes in center rack. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy.
8. Let cool on baking sheet for 5 minutes. If the edges of two crisps have melted together during baking, you can use a tip of a spatula separate them while still warm.
9. Store leftovers in air-tight container on counter for up to 5 days.

Recipe Notes