With cheese crisps are a simple combo of Gouda cheese and carrots, these healthy baked cheese crisps are savory, addictive, low in carbs, and gluten-free!
If you’ve never visited Live Eat Learn before, welcome! And if you have, do ya notice anything different? *cough* NEW LOGO!! *cough*
I spent all Friday hovering over my computer, meticulously trying to translate the image in my head into Adobe InDesign. And while I may not be a graphic designer to any degree, the new logo incorporates food and travel and the Netherlands and sunshine and happiness, so I’m pretty happy with it. Clearly I overcame that Resistance.
The rest of the weekend was spent obsessing over Prison Break (!!) and scheming up plans for a potential trip to Southeast Asia in May (!!!!!). How was your weekend? Productive? Relaxing? Snowy? Everything and more?
If you answered yes to any of the questions above, then these low carb cheese crisps may be right for you. Simple and addictive, these Gouda cheese crisps are a quick combo of cheese and carrots, baked until crispy.
Though they’re not low calorie, they’re a keto alternative to potato chips (and the tulip-man liked them, so you could say they have the Dutch seal of approval). Plus, they sneak in some veggies undetected!
P.S. love keto chips? You may also like these Kale Chips or these Carrot Chips (both baked, not fried!)
Ingredients
- 2 cups shredded Gouda cheese 200 g
- 1 cup shredded carrots 100 g
Instructions
- Place shredded carrots in a cheesecloth or a paper towel and wring excess moisture.
- Combine Gouda and carrots.
- Scoop tablespoon-sized mounds of the mixture onto a parchment paper-line baking sheet. With a fork or fingers, flatten each mound.
- Bake at 375 degrees F (190 C) for 8 to 12 minutes, until edges are browned and cheese is loudly sizzling.
- Allow crisps to rest on baking sheet for 10 minutes, then transfer to a wire rack or plate to completely cool and crisp.
Shelby says
I bet these were full of flavor! I love Gouda cheee. I love low carb treats to have on file. Hubby is diabetic so potato chips are pretty much not a staple in our home.
Sarah says
This kind of snack would be perfect for him! Well I mean they’re perfect for everyone too 😉
Emma @ Supper in the Suburbs says
I love the new look, bravo you’d never know you hadn’t paid an expensive graphic designer it looks fab 😀 this recipe also looks DELICIOUS. Huge fan of gouda so any excuse to cook with it I’m there! Will be making these soon 🙂
Sarah says
Thanks so much Emma! Eventually I’ll probably hire a designer to perfect it, but that’s just so far out of my budget at the moment that just…nope! I hope you enjoy the crisps! 🙂
jane @ littlesugarsnaps says
What a fantastic way to eat some veg. And your bicycle – wow – you’ve given me something to aim for.
Sarah says
Thanks so much, Jane! 🙂
Lucy says
Your logo looks great! And I’m super jealous of your vacation in May 🙂 I used to work at a wine bar where they served parmesan crisps. I love this take with added veggies!
Sarah says
Oh goodness parmesan crisps are always my weakness. I can’t imagine having to resist eating them for entire shifts! Thanks so much for stopping by, Lucy!
Shreyashi says
Hey Sarah,
Kudos on the new design (I must say it looks great) and wrapping your head around indesign. Those are mighty tasks. Congratulations again.
By the way, I am totally writing it up as a vegetable side. Meaning, come on, it does have carrots 🙂
Sharing it wherever I can. Cheers!
Sarah says
Aw thanks, Shreyashi! I really should have learned Adobe Illustrator for this I think but I soooort of know InDesign and making a logo + learning a program was just TOO much. Thanks so much for your kind words and for dropping by 🙂
Shreyashi says
I feel you there. For my videos, I had to learn Adobe premiere. However, what I have found, is that, once you learn any of the Adobe programs, after that initial steep learning curve things become a lot more fast because the programs are meant for efficiency and not created to hold our hands or cajole us.
Cheers!
Jeff says
Nice logo and buttons! War of Art is one of my favorite books. So good. I was snowed in this past weekend for the most part, which helped with productivity. Also good for relaxing, so yes, a little bit of everything!
Adele Aiken says
how do you store these if you want to make a couple of days ahead
Sarah says
Hi Adele! You can store them in an airtight container in the fridge. If you loosely wrap them in paper towels it will help to prevent them from getting soft.
Adele Aiken says
thanks – going to give these a try
Sarah says
You’re very welcome! Would love to hear how they turn out for you 🙂
Bradley says
These look awesome! Do you know how long these would last (if I don’t eat them all in one sitting)? And how to store them? Thanks!
Sarah says
Hi Bradley! I just store them wrapped in paper towels in an airtight container in the fridge for up to 3 or 4 days (after that they start to get a bit soft).
Samantha says
Hi Sarah. Thank you so much for this recipe. These were AMAZING. I made them for my boyfriend and he loved loved loved them.
I have been browsing your website for about a week now and have saved many recipes but these were the first that I made. Today I plan to make another recipe of yours.. not sure what yet.
Anyway, thank you so much for taking the time to create this recipe, the post and photographs, and do all the other things that we don’t see on the front end. Your website is really beautiful, inviting, and the recipes are the perfect combination of healthy, fulfilling and joyful.
Thank you so much. I wish you a beautiful day! With love, Samantha
Sarah says
Aw, thanks so much Samantha! I’m so happy to hear you’re liking the recipes and the site! Comments like these are why I keep doing what I do 😀
LeeAnn says
I didn’t have gouda unfortunately, so I tried these with a brick of local sharp cheddar. It had sat in the fridge in its shrink wrap for a bit and was actually kind of too smooshy. It melted and spread quite a lot, but I was able to scrape them into mostly square shapes as soon as they came out. They cooled completely but aren’t really crisping up. There’s a lot of oil that melted out of the cheese and it may be making them soggy. Mine look thinner than yours too.
Have you tried these with different kinds of cheese, or a higher ratio of carrots to cheese to help them hold together better? I have a feeling I just used the wrong kind of cheese for this!
Sarah says
I haven’t tried this with cheddar before but will give it a go to see how it works! I’m guessing the cheddar melts and hardens a bit differently than cheddar.
Cindy says
I recently found you looking for recipes with Gouda. I made these crisps and they are DELICIOUS!! I am anxious to try so many of your recipes because I am getting out the meat for protein mentality. Thank you for having this website!!
Sarah says
YAY! So happy you found the site! Let me know if you have any questions as you transition 😀