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Keto Guacamole and Cheese Chips Recipe

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Crispy baked cheese chips paired with creamy, chunky guacamole. The perfect low carb keto snack for movie nights, parties, or anytime cravings hit. Super easy, only real ingredients, and ready in minutes.

Ingredients

Scale

For Cheese Chips:

  • 1 cup shredded cheddar cheese (or any cheese you like)

For Guacamole:

  • 2 ripe avocados

  • 1 small tomato, finely chopped

  • 1–2 tbsp chopped onion

  • Juice of 1 lime

  • Salt to taste

  • Optional: chopped coriander, garlic powder, or chopped chili

Instructions

Cheese Chips:

  1. Preheat oven to 200°C (400°F).

  2. Line a baking tray with baking paper or silicone mat.

  3. Place small piles of shredded cheese on the tray, spaced out.

  4. Bake for 5-7 minutes until golden and bubbly.

  5. Let cool for 5 minutes to crisp up.

Guacamole:

  1. Scoop avocado into a bowl and mash with a fork.

  2. Add tomato, onion, lime juice, and salt.

  3. Mix well. Taste and adjust seasoning.

Serve cheese chips with guacamole and enjoy immediately!

Cheese Chips:

  1. Preheat oven to 200°C (400°F).

  2. Line a baking tray with baking paper or silicone mat.

  3. Place small piles of shredded cheese on the tray, spaced out.

  4. Bake for 5-7 minutes until golden and bubbly.

  5. Let cool for 5 minutes to crisp up.

Guacamole:

  1. Scoop avocado into a bowl and mash with a fork.

  2. Add tomato, onion, lime juice, and salt.

  3. Mix well. Taste and adjust seasoning.

Serve cheese chips with guacamole and enjoy immediately!

Notes

  • Harder cheese like parmesan makes crunchier chips.

  • Store cheese chips in an airtight container at room temp for 1-2 days.

  • Guacamole is best fresh but can last in fridge for 1 day if covered well.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-guacamole-and-cheese-chips/