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Introducing your new favorite snack: Gouda cheese crisps with carrots! These savory, crunchy bites are low-carb, gluten-free, and dangerously addictive. With just 2 ingredients (yup!), they’re ridiculously easy to whip up and bring a healthier twist to all your chip cravings.
save this recipe!The Snack Of Your Dreams
Gouda cheese crisps with carrots are the ultimate triple threat: easy, satisfying, and totally worth obsessing over. Whether you’re looking for a quick party appetizer, a guilt-free movie snack, or a crunchy topping for soups and salads, these bad boys have got you covered.
The best part? They’re completely customizable to whatever cheese or root veggies you have on hand. And while they’re not the lowest-calorie snack on the block, they’re the perfect keto-friendly alternative to potato chips!
Plus, they’re a great way to sneak in some veggies undetected. Carrots add a pop of color and nutrition, making these crisps kid-approved and vegetarian cheese-board-worthy. Win-win!
Reader rating
“Tried your recipe today and enjoying my Gouda crisps. They came out delish!” —Nancy
You Only Need 2 Ingredients
I mean, who can argue with cheese crisps that only call for two ingredients? Jump down to the recipe card for exact measurements (this is just an overview!).
- Gouda: Gouda melts amazingly well, giving these crisps their signature golden, lacy edges and rich, savory flavor. Feel free to swap with Parmesan or cheddar if that’s what you have on hand.
- Carrots: Our sneaky veggie sidekick! Shredded carrots add a subtle sweetness and a pop of color, balancing the richness of the cheese while sneaking in some extra nutrients.
Here’s What To Do
These cheese crisps are ready in under 30 minutes, so you can whip them up whenever a chip craving strikes! (Jump to the recipe card for the full printable instructions.)
- Wring the shredded carrots in a cheesecloth or paper towel.
- Combine the Gouda and carrots.
- Scoop tablespoon-sized mounds onto a parchment-lined baking sheet.
- Flatten each mound with a fork or your fingers.
- Bake until the edges are browned and the cheese is sizzling.
Recipe Tips
Non-Stick Surface: A silicone baking mat or parchment paper will ensure your crisps slide right off without sticking.
Give Them Room: Space the crisps apart on the baking sheet to allow proper airflow and prevent them from melting into each other.
Get Creative: Add a pinch of cayenne pepper or red chili flakes to the cheese mixture for a spicy twist. Or, mix in dried herbs like thyme, rosemary, or Italian seasoning mix for a gourmet vibe.
Cheddar And Broccoli: Swap Gouda for sharp cheddar and replace carrots with finely chopped broccoli for a classic soup flavor combo.
Craving More Chips?
Oven-Baked Kale Chips
20 minutes
Crunchy Chickpea Parmesan Crisps
30 minutes
Oven Baked Carrot Chips
25 minutes
Crispy Spinach Chips
1 hour 5 minutes
Gouda Cheese Crisps with Carrots
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-lined baking sheet. Flatten each mound with a fork or your fingers.
- Bake at 375°F (190°C) for 8 to 12 minutes until the edges are browned and the cheese is sizzling loudly.
- Allow the crisps to rest on the baking sheet for 10 minutes, then transfer them to a wire rack or plate to cool completely.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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!
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.
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!!
YAY! So happy you found the site! Let me know if you have any questions as you transition 😀
Hi there….
I love Gouda….used smoked gouda but mine are not crisping up…they spread out and I cut them up…quite a bit of oil on parchment paper…thyey tast good but not crispy…any suggestions for next batch?
Im back with an update….cooked them longer…that was the problem with them not getting crispy! Thanks for a yummy treat!
How are these stored? Can they be put in a jar and vaccum sealed for pantry storage?
They stay good for about 1 week! I prefer storage in an airtight container in the fridge to be extra food safe 🙂
Tried your recipe today and enjoying my gouda crisps. They came out delish!
Lovely recipe. Great for snacking on keto diet.
I’ve been obsessed with these for a few years. Is it possible to do them in the air fryer I wonder?
I actually haven’t tried with this recipe! I bet so though 🙂