This crunchy, salty snack started as an experiment on a busy weeknight when I wanted something more satisfying than raw vegetables but without the carbs. I discovered the magic of baking thin mounds of mixed cheeses into crisp, golden rounds and finishing them with Everything but the Bagel seasoning. The result is a snack that's intensely cheesy, with a crisp texture that shatters pleasantly, and a punchy topping that mimics the flavor of a toasted everything bagel.

I first made these for a movie night; the first batch vanished before the opening credits. They are exceptionally easy—only five minutes of hands-on prep and around ten minutes in the oven—and the three-cheese blend gives an ideal balance of meltability, stretch, and a nutty, savory finish. These chips are perfect for keto, low-carb snacking, or anyone who loves bold, crunchy bites with minimal fuss.

Keto Everything Bagel Cheese Chips

Ingredients

• Shredded cheddar (1 cup): Use a sharp or extra-sharp cheddar for pronounced tang and color; pre-shredded works but freshly shredded from a block melts best.
• Shredded mozzarella (1 cup): Choose low-moisture part-skim for better crisping; it adds stretch and helps the chips bind without becoming greasy.
• Grated Parmesan (3/4 cup): Use finely grated Parmigiano-Reggiano or Pecorino Romano for a nutty, salty depth—this cheese crisps quickly and contributes an umami finish.
• Everything but the Bagel seasoning (1 tablespoon): A store-bought blend works great; reserve half for mixing in and half for sprinkling after baking to preserve texture and flavor punch.

Instructions

Preheat and prepare: Set the oven to 350°F (177°C) and line a rimmed sheet pan with parchment paper. Use a light rimmed pan to support the cheese as it spreads; parchment prevents sticking and eases clean-up. Mix cheeses and seasoning: In a medium bowl, combine 1 cup shredded cheddar, 1 cup shredded mozzarella, 3/4 cup grated Parmesan, and 1/2 tablespoon Everything but the Bagel seasoning. Mix until evenly distributed so every mound contains a consistent seasoning profile. Portion the chips: Using a teaspoon, drop rounded teaspoon-sized mounds of the cheese mixture onto the parchment, spacing each 1–2 inches apart. Each teaspoon will spread slightly; aim for 24 total mounds (about 2 panels of a standard baking sheet) or adjust batches accordingly. Bake until golden: Bake in the center of the oven for 7–11 minutes, watching closely after 7 minutes. The chips should be bubbling and lightly golden at the edges—bake longer for a deeper brown and crunchier texture. Rotate the pan halfway if your oven browns unevenly. Season and cool: Remove the pan from the oven and immediately sprinkle the remaining 1/2 tablespoon of seasoning over the hot chips. Let them cool undisturbed on the parchment for 5–10 minutes to harden, then transfer to a cooling rack or plate to firm up completely.

Storage Tips

Cool chips completely before storing to avoid steam that softens the crisp. Keep them in an airtight container with a paper towel lining to absorb residual moisture; this preserves texture for up to 3 days at room temperature. For longer storage, freeze flat on a tray, then transfer to a freezer-safe bag. Re-crisp briefly in a preheated 300°F oven for 3–5 minutes rather than microwaving, which encourages sogginess. Avoid stacking while warm.

Ingredient Substitutions

If you don’t have one of the cheeses, substitute equal volume with a similar-melting cheese: Monterey Jack for mozzarella or Asiago for Parmesan. For a sharper bite, increase cheddar to 1 1/4 cups and reduce mozzarella slightly to prevent excess oil. To make dairy-free versions, try a commercial plant-based cheese blend labeled for baking—expect different melt and crisp behavior and slightly altered flavor. Swap Everything but the Bagel seasoning for garlic powder and sesame seeds if needed, using a 1:1 ratio.

Serving Suggestions

Serve these chips on a charcuterie board alongside olives, cured meats, and small bowls of dill pickle slices or low-carb spreads. They pair well with herb cream cheese, smoked salmon, or a tangy mustard dip. For parties, stack them as little nests and garnish with microgreens or fresh chives for a refined look. They also act as crunchy crouton substitutes on salads or as scoops for guacamole or tuna salad.

Cultural Background

Everything bagel seasoning originates from New York bagel culture, combining sesame, poppy, garlic, onion, and salt for an aromatic crust. These cheese chips are a modern, low-carb riff that borrows that seasoning to mimic the bagel’s savory profile without bread. The technique of baking cheese into crisps is common in many cuisines as a way to intensify flavor and create texture with minimal ingredients.

Seasonal Adaptations

In cooler months, add 1/8 teaspoon smoked paprika or a pinch of cayenne to the cheese mix for warmth. In summer, top fresh chips with a small dab of whipped feta and cucumber ribbons for a bright appetizer. For holiday gatherings, substitute a sprinkling of finely chopped rosemary and cracked black pepper in place of the everything seasoning for a festive herbaceous note.

Meal Prep Tips

Make multiple pans at once and cool completely before layering between parchment in an airtight container. Portion into single-serve snack bags for grab-and-go mornings or pack alongside sliced vegetables for portable lunches. When preparing ahead for events, bake the chips the day before and store properly; re-crisp in a warm oven for 2–3 minutes just before serving to restore peak crunch and aroma.

These cheese chips are a simple, high-flavor solution for low-carb snacking that you can personalize in endless ways. They’re quick to prepare, rely on ingredients most kitchens already have, and always disappear fast—give them a try for your next snack attack.