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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 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.
This kind of snack would be perfect for him! Well I mean they’re perfect for everyone too 😉
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!
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 🙂
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!
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! 🙂
Thanks so much, Jane! 🙂
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!
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!
how do you store these if you want to make a couple of days ahead
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.
thanks – going to give these a try
You’re very welcome! Would love to hear how they turn out for you 🙂
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!
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).
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
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 😀