Keto Guacamole and Cheese Chips Recipe: The Crunchy Snack You Won’t Stop Making

Okay, let’s just be real for a second.

Keto snacking can feel kinda boring sometimes, right? Eggs… nuts… maybe some bacon if you’re feeling wild. But what about when you just want to sit on the couch, watch a show, and CRUNCH on something? Something salty. Something creamy on the side. Something that doesn’t taste like diet food.

That’s where these cheese chips and guacamole come in.

They’re crispy. They’re cheesy. The guac is fresh, creamy, and loaded with flavour. Oh, and the best part? They’re crazy easy to make. No fancy stuff. No weird keto ingredients. Just real food you probably already have in your kitchen.

What are Cheese Chips?

Think of them like keto’s answer to Doritos… but better (and actually filling). It’s literally just cheese baked into a chip shape until crispy. Sounds like magic. Tastes like magic too.

Cheese crisps or cheese chips have been a thing in the keto world for a while, because honestly, cheese behaves SO well in the oven. It crisps up like a dream if you do it right.

Why Pair Them with Guacamole?

Simple: crispy needs creamy.

Guacamole is one of those dips that just works with salty, crunchy things. And lucky for us, avocados are basically the king of keto. Healthy fats, super filling, and taste amazing.

Plus, guacamole takes about 5 minutes to make. Maybe less if you’re fast with a fork.

What You’ll Need

For The Cheese Chips:

• Shredded cheese (cheddar, mozzarella, parmesan — whatever you like)
• Baking paper or silicone baking mat
• Baking tray
• Oven

For The Guacamole:

• 2 ripe avocados
• 1 small tomato (chopped very small)
• 1-2 tbsp chopped onion
• Juice of 1 lime or lemon
• Salt to taste
• Optional: chopped coriander, garlic powder, chopped green chili

That’s it. No protein powder, no almond flour, no keto science experiment. Just normal stuff.

Let’s Make The Cheese Chips First

Step 1: Preheat That Oven

200°C (or 400°F if you’re in the US). You want it hot.

Step 2: Prep The Cheese

Take a baking tray. Lay down your baking paper or silicone mat (this is super important or the cheese will stick like crazy).

Grab your shredded cheese and make small piles all over the tray. Space them out because they’re gonna spread.

Think: small cookie size.

Step 3: Bake Time

Pop them in the oven for about 5-7 minutes. Keep an eye on them. The edges should look golden and bubbly.

Step 4: Cool Down

Take them out and leave them to cool for at least 5 minutes. They’ll crisp up as they cool.

Congratulations. You just made keto chips.

Now The Guacamole

Honestly, this part doesn’t even need steps, but let’s break it down.

Step 1: Scoop & Mash

Cut your avocados in half. Scoop out the green goodness into a bowl. Mash with a fork. Leave it chunky if you like it that way.

Step 2: Add The Rest

Throw in your tomato, onion, lime juice, salt, and whatever extras you like (coriander, garlic powder, chili).

Step 3: Mix It Up

Taste. Adjust salt or lime juice if needed.

Done.

The Real Secret: Freshness

Look, there are a million versions of guacamole online. Some have garlic, some don’t. Some add cumin, others say that’s illegal. But here’s the thing — none of that matters if your avocado isn’t ripe.

Soft but not mushy is perfect. If it feels like a rock, it’s not ready. If it feels like a water balloon, it’s too far gone.

Pro tip: If you cut an avocado and it’s underripe… just let it sit out on the counter for a few hours. Sometimes that helps soften it up a bit.

Cheese Tips (Yes, That’s a Thing)

• Harder cheeses = crunchier chips
• Softer cheeses = more chewy and stretchy

My personal favourite mix? Half cheddar, half parmesan. The cheddar melts beautifully and the parmesan crisps it up like crazy.

If you want them extra fancy, sprinkle some paprika or chili powder before baking.

What To Serve With These Chips (Besides Guac)

→ Sour cream
→ Salsa
→ Keto-friendly ranch
→ Cream cheese with herbs
→ Sliced pepperoni or salami
→ Olives

Basically, make yourself a little keto snack board and feel like a genius.

Storage Tips

Okay, so technically you can store cheese chips… but let’s be honest, they don’t last long because they’re so easy to snack on.

If you do have leftovers:

• Store them in an airtight container
• Room temp for 1-2 days is fine
• If they lose their crunch, pop them back in the oven for a minute or two

Guacamole? That’s a little trickier. Avocado loves to turn brown. Lime juice helps slow it down, but I wouldn’t make it way ahead of time. If you have leftover guac, cover it tightly and eat within a day.

The Best Part? No Guilt

These cheese chips with guacamole hit that snack craving HARD without kicking you out of ketosis. No hidden carbs, no weird flours, no sketchy ingredients.

Just real food that tastes good.

Perfect for Parties Too

Got non-keto friends coming over? Make a batch of these. I promise nobody misses regular chips when they try these with guac.

It’s kinda fun watching people ask “wait… these are just cheese??” while going back for more.

Kids love them too. No joke, they disappear faster than popcorn in my house.

Nutrition Breakdown (Approx.)

This will depend on the cheese you use, but here’s a rough idea:

Cheese Chips (per 8-10 chips):

• Calories: 150-200
• Fat: 12-15g
• Carbs: 1-2g
• Protein: 10-12g

Guacamole (per 2 tbsp serving):

• Calories: 50-60
• Fat: 5-6g
• Carbs: 2g (mostly fiber)
• Protein: 1g

Basically, you’re eating fat and protein with barely any carbs. Keto dreams.

Conclusion

If you’re missing that classic chips-and-dip moment on keto — this is it. Crunchy, salty, cheesy chips with a cool creamy dip on the side.

It’s easy, fast, and actually tastes like a treat.

Plus, no weird keto ingredients that cost your whole paycheck.

Once you try it, don’t be surprised if it becomes your new “go-to” snack for everything:

• Movie nights
• Netflix binges
• Late night munchies
• Lunchbox addition
• Party food
• Quick afternoon snack

Simple food hits different when it’s done right.

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