Gouda Cheese Crisps with Carrots

These 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!

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/having nervous breakdowns as I watched 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 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 by any means, they’re a low carb, gluten-free alternative to potato chips (and the boyfriend-tulip-man liked them, so you could say they have the Dutch seal of approval).

Gouda Cheese Crisps with CarrotGouda Cheese Crisps with CarrotGouda Cheese Crisps with CarrotGouda Cheese Crisps with Carrot

Gouda Cheese Crisps with Carrot
5 from 3 votes

Gouda Cheese Crisps with Carrots

These 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!

Course Appetizers, Snacks
Diet Gluten-Free, Low Carb, Vegetarian
Occasion 4th of July, Easter, Game Day, Halloween
Time 30 minutes or less
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 crisps
Calories 367 kcal
Author Live Eat Learn


  • 2 cups shredded Gouda cheese about 200 g
  • 1 cup shredded carrots about 100 g


  1. Place shredded carrots in a cheesecloth or a paper towel and wring excess moisture.
  2. Combine Gouda and carrots.
  3. Scoop tablespoon-sized mounds of the mixture onto a parchment paper-line baking sheet. With a fork or fingers, flatten each mound.
  4. Bake at 375 degrees F (190 C) for 8 to 12 minutes, until edges are browned and cheese is loudly sizzling.
  5. Allow crisps to rest on baking sheet for 10 minutes, then transfer to a wire rack or plate to completely cool and crisp.
Nutrition Facts
Gouda Cheese Crisps with Carrots
Amount Per Serving (1 recipe (24 crisps))
Calories 367 Calories from Fat 247
% Daily Value*
Total Fat 27.4g 42%
Sodium 853mg 36%
Total Carbohydrates 7.1g 2%
Protein 25.4g 51%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for these Cheese Crisps

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Comments (18)

  1. 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.

    1. Sarah says:

      This kind of snack would be perfect for him! Well I mean they’re perfect for everyone too 😉

  2. 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 🙂

    1. 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! 🙂

  3. What a fantastic way to eat some veg. And your bicycle – wow – you’ve given me something to aim for.

    1. Sarah says:

      Thanks so much, Jane! 🙂

  4. 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!

    1. 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!

  5. 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!

    1. 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 🙂

      1. 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.

  6. 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!

  7. Adele Aiken says:

    how do you store these if you want to make a couple of days ahead

    1. 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.

  8. Adele Aiken says:

    thanks – going to give these a try

    1. Sarah says:

      You’re very welcome! Would love to hear how they turn out for you 🙂

  9. 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!

    1. 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).

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