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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