Keto Everything Bagel Cheese Chips

Author: Yuki Nakamura

This easy snack turns three kinds of cheese and one bold seasoning into a crunchy, salty bite that satisfies carb cravings without the carbs. I first made these on a weeknight when I wanted something crisp and savory while watching a movie; the batch disappeared before the opening credits ended. The combination of sharp cheddar, mellow mozzarella and nutty Parmesan melts into golden discs with lacy edges, while the Everything but the Bagel seasoning adds garlicky, oniony punch plus sesame crunch.

The texture is what hooks people: a delicate crisp that shatters like a cracker but carries the rich, cheesy mouthfeel of baked cheese. They’re ready in about 15 minutes from start to finish, use pantry staples, and scale easily for a crowd. Whether you’re following a ketogenic plan or just love a salty nibble, these chips are reliably addictive and a joy to make.

Ingredients

• Shredded cheddar: 1 cup. Choose a sharp aged cheddar for stronger flavor and better browning; freshly shred from a block for best melt.
• Shredded mozzarella: 1 cup. Low-moisture part-skim mozzarella works best to prevent excess oil and produce a crisp edge.
• Grated Parmesan: 3/4 cup. Use finely grated Parmigiano-Reggiano or a similar aged hard cheese for nutty flavor and a lacy crunch.
• Everything but the Bagel seasoning: 1 tablespoon. Split between mixing and finishing so the flavor layers during bake and after cooling.

Together these cheeses give a balanced melt: cheddar supplies fat and sharpness, mozzarella gives stretch and a cohesive melt, and Parmesan dries out slightly to form crisp lace. Freshly grating yields the best texture—pre-shredded blends contain anti-caking agents that can change how the chips bake.

Instructions

Preheat and prepare: Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper. This temperature allows the cheeses to melt and brown without burning quickly; parchment prevents sticking and makes removal easy. Combine cheeses and seasoning: In a medium bowl, mix 1 cup shredded cheddar, 1 cup shredded mozzarella and 3/4 cup grated Parmesan with 1/2 tablespoon of the Everything seasoning. Toss until evenly distributed so each teaspoon mound will have a balanced flavor. Portion the chips: Using a teaspoon, drop level teaspoon-sized mounds of the cheese mix onto the parchment, spacing 1–2 inches apart. The cheese will spread; spacing prevents merging. Two pans or two batches may be necessary depending on pan size. Bake to color: Bake 7–11 minutes until edges are golden and centers look set. If you prefer very crisp, bake toward the longer end—watch carefully as ovens vary. Look for bubbling and golden rim color as visual cues. Season and cool: Sprinkle remaining 1/2 tablespoon seasoning over the chips as they come out of the oven. Let them sit on the sheet for 5–10 minutes to harden; they crisp further as they cool. Transfer to a cooling rack to cool completely before storing.

Storage Tips

After cooling completely, store chips in a dry, airtight container at room temperature away from heat and humidity; this maintains crispness for up to 5 days. If humidity is high, slip a paper towel into the container to absorb moisture. For longer storage, freeze in a single layer inside a zip-top freezer bag; separate stacks with parchment. To re-crisp, warm them on a baking sheet at 300°F (150°C) for 3–5 minutes—watch closely so they don’t brown further. Avoid refrigerating, which will soften the texture.

Ingredient Substitutions

If you want a different flavor profile, swap cheddar for smoked gouda or Gruyère for a nuttier note—keep volume equal. For a crisper chip, use finely grated Pecorino Romano in place of Parmesan. If you need a vegetarian Parmesan, choose a certified vegetarian hard cheese to avoid animal rennet. To reduce sodium, use a low-sodium cheddar and rinse a freshly grated Parmesan briefly, pat dry, and use sparingly. The Everything seasoning can be swapped for za'atar or chili flakes for variety; expect shifts in taste but similar technique.

Serving Suggestions

These chips pair beautifully with creamy dips like herb labneh, smoked salmon mousse, or an avocado crema. For a composed snack plate, serve alongside sliced cucumbers, pickled vegetables, cured meats and a small bowl of olives. They also make a striking garnish—place a warm chip atop roasted tomato soup for texture contrast or scatter crumbled chips over a wedge salad instead of croutons for a low-carb crunch.

Seasonal Adaptations

In winter, add a pinch of ground black pepper and a dusting of smoked paprika to give warming depth. For summer gatherings, fold in finely chopped sun-dried tomatoes or fresh chopped herbs like chives into the mix prior to baking for brightness. Holiday versions can include finely minced rosemary and a touch of crushed red pepper for a festive bite; remember that add-ins can change spread and browning, so test a small batch first.

Meal Prep Tips

Make multiple batches on a weekend and portion into snack-size bags for grab-and-go munching through the week. Bake on large sheet pans to maximize oven space, and cool completely before sealing to avoid condensation. Label containers with date and intended use—crunchy salad topper, party nibble, or soup garnish—to reduce decision fatigue. If you plan to transport, pack chips separately from dips to prevent sogginess.

Conclusion

Simple, fast and endlessly adaptable, these Keto Everything Bagel Cheese Chips are a tiny bite of crunchy satisfaction that fit cleanly into low-carb routines and casual entertaining alike. They require minimal ingredients, little hands-on time, and deliver big flavor—perfect when you want something crisp without reaching for carbs. Try a test batch to see which cheese edge you prefer, then scale up for parties or weekly meal prep; I promise they become a staple in your snack rotation.