Green Keto Cheese Chips
Fresh parsley gives these Green Parsley Cheese Chips their name. Shredded cheddar and Parmesan bake into thin, golden rounds with crisp edges and a hint of garlic. A sprinkle of parsley adds flecks of green, making them an easy snack for a St. Patrick’s Day spread.
Recipe at a glance
Estimated nutrition per serving (4 chips)
- Makes
- About 16 chips
- Serving size
- 4 chips
- Bake time
- 6–9 min
- Cooling time
- 5–10 min
- Total carbs
- ≈0.7 g
- Fiber
- <0.1 g
- Sugar alcohols
- 0 g
- Net carbs
- ≈0.7 g
- Calories
- ≈105 kcal
- Total fat
- ≈8.5 g
- Protein
- ≈7.5 g
- Sodium
- ≈320 mg
Net carbs are total carbs minus fiber and sugar alcohols. Values are rounded estimates for the chips alone. Cucumber rounds and herbed sour cream are extra. Nutrition varies with the cheese you use and how much fits in a half cup.
Recipe
Makes about 16 chips
Ingredients
- ½ cup finely shredded sharp cheddar
- ½ cup finely grated Parmesan
- ¼ teaspoon garlic powder
- 1 tablespoon finely chopped fresh flat-leaf parsley, patted dry
Instructions
- Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the cheddar, Parmesan, and garlic powder together. Spoon the mixture into 16 small mounds, leaving about 2 inches between them. Flatten each mound slightly with the back of the spoon.
- Bake for 6–9 minutes, until the cheese has melted and the edges are golden. Start checking at 6 minutes, since thin chips brown quickly.
- Sprinkle the parsley over the chips while they’re still warm. Let them cool on the baking sheet for 5–10 minutes so they firm up, then lift them off with a thin spatula.
Wrap-Up
For a St. Patrick’s Day snack board, serve these parsley-flecked cheese chips with cucumber rounds and a bowl of herbed sour cream. They’re also good on their own, especially if you sneak one off the tray once it’s cooled.
These chips are crispiest once they’ve cooled. If they soften, warm them on a baking sheet for a few minutes at 300°F (150°C), then let them cool again before serving.
