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1½ cups shredded sharp cheddar cheese
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1/3 cup finely chopped green onions (or sweet yellow onions)
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½ teaspoon garlic powder (optional)
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¼ teaspoon black pepper
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Pinch of smoked paprika or chili flakes (optional, for extra flavor)
Tip: Use high-quality aged cheddar for maximum crisp and flavor.
Preparation
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a mixing bowl, combine shredded cheddar, onions, and seasonings. Mix well to evenly coat the cheese.
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Drop spoonfuls of the mixture onto the baking sheet, spacing them about 2 inches apart. Flatten slightly into thin rounds — they’ll spread as they bake.
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Bake for 7–10 minutes, or until the edges are golden and the centers are bubbly.
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Remove from the oven and let cool on the tray for 5–10 minutes — they’ll crisp up as they cool.
Optional (air fryer method): Air fry at 375°F (190°C) for 5–6 minutes, watching closely to prevent burning.
Serving and Storage Tips
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Serve as a snack on their own, or use as low-carb croutons, burger toppers, or nacho chips.
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Pair with dips like ranch, sour cream, guacamole, or salsa for extra yum.
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Store cooled chips in an airtight container at room temperature for up to 3 days. For extra crispness, reheat in a toaster oven for 1–2 minutes.
Variants
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Spicy kick: Add a dash of cayenne or diced jalapeños to the cheese mixture.
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Bacon cheddar chips: Mix in 1–2 tablespoons of crumbled cooked bacon.
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Italian twist: Use mozzarella and sprinkle with Italian seasoning and sun-dried tomatoes.
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Everything bagel chips: Sprinkle with everything bagel seasoning before baking.
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Keto onion rings: Shape the mixture around small onion rings for a chewy-on-the-inside, crispy-on-the-outside twist.
FAQ
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheddar melts and crisps better. Pre-shredded cheese often contains anti-caking agents that may affect texture.
Q: Can I make these dairy-free?
A: You can try dairy-free cheddar alternatives, but results may vary. Use one that melts well.
Q: Why didn’t my chips get crispy?
A: They may have been too thick or underbaked. Try flattening them more or baking a bit longer (watch closely!).
Q: Can I add more onion?
A: Yes, but don’t overload — too much moisture from the onion can make the chips soggy. Finely chop and pat dry for best results.
Q: Are these chips freezer-friendly?
A: Not really. They’re best eaten fresh or stored for a few days at room temperature for the best crunch.
