No Carb Cheese Crackers Recipe

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No Carb Cheese Crackers-3

One of the most challenging things about a low carb diet is satisfying that craving for a crunchy chip or cracker. These cheese crackers can do just that! And the best thing is they only have one ingredient and are super easy to make.

No Carb Cheese Crackers


Select your favorite cheese and slice it thin. You can even use pre-sliced cheese to make this recipe super quick and easy. I used Sargento Ultra Thin Slices Sharp Cheddar.

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Line your baking sheet with parchment paper. Don’t skip this step. It allows easy removal of your crackers without breaking them. Plus, clean up is a breeze!

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Don’t worry about the pieces being perfectly shaped. You can see here that I broke a corner off of one slice and just pieced it back together on the baking sheet. You won’t be able to tell when they’re done. This is a very forgiving recipe.

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Place them in a 400 degree oven for 15 minutes.

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You’ll know they’re done when they get kind of bubbly.
Allow them to cool slightly. It only takes a few minutes because they are so thin.

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Pile them up on a plate and enjoy!

The thin sliced cheese will make crackers that are light and crispy, but you’ll find they are too thin for dipping.
If you’re really craving a cracker you can dip, simply use a thicker cheese and increase the baking time.

No Carb Cheese Crackers

Melisha Kreppein
These simple, tasty, no carb crackers will be a great addition to your low carb eating plan.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Servings 3 servings
Calories 130 kcal



  • 1 pkg Thin Sliced Cheese I used Sargento Ultra Thin Slices Sharp Cheddar


  • Preheat oven to 400 degrees.
  • Cover baking stone or sheet with parchment paper.
  • Break a slice of cheese into 4 pieces by "folding" it in half to break it. Then repeat with each half until you have 4 pieces.
  • Place on parchment paper about ¼ inch apart.
  • Place in preheated oven for 15 minutes.
  • Remove from oven and allow them to cool for about 5 minutes.


Calories: 130kcal
Tried this recipe?Let us know how it was!

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    1. There could be several reasons for the cheese sticking. Different cheeses have different moisture content. The first reason I can think of is that the cheese wasn’t cooked long enough. Harder cheeses (less moisture) will need a shorter cooking time. Softer cheeses will need a longer cooking time. Another thing that affects cooking time is how far the oven rack is from the heat source. And oven temperatures vary as well.
      Another reason for sticking might be that it didn’t sit long enough to set before you tried removing it from the parchment paper. It needs to sit a few minutes to cool before removing it.

      I appreciate your feedback! I am in the process of repeating this recipe with different cheeses. I’ll update this post with better cooking times for different cheese.

  1. These are amazing…got my recipe from a friend and we use the ULTRA THIN variety of various types of cheese. Cut the slices into 9 bite size pieces then sprinkle with sea salt, some Mrs. Dash or Ranch powder and bake at 300 degrees for 20-25 minutes. Crisp and delicious every time! They are ADDICTING!

  2. Okay, I should have read all the comments before making (did not think of that! I would have given this recipe a 5 had the additional details about temperature, time, cheese thickness, and cheese type been notations within the recipe. Perhaps a revision to in include something like “start at 5 minutes and watch closely) or something to that effect within the actual recipe. I also printed it to keep as a reference. I used the Sharp Cheddar Cheese I had leftover from a deli purchase. I thought I had some horseradish cheddar left, but apparently that was all gone. I bet that would be amazing. Many recipes suggest the “ultra thin” slices. I think getting the cheese from the deli is even better. Better selection, sliced fresh fir you, you select thickness, better cheese.

  3. Made this for a party and turned out wonderful. They were a HUGE hit. And I give the recipe to everyone as a gift with a small bag of these to each guest. Thank you so very much for this recipe it was so easy and inexpensive and fun to make. I used presliced sharp cheddar and pepper jack cheese. Gonna make these again for our Christmas party. Great and simple recipe!!!

    1. Oh no! Every cheese and every oven is different. We’ve moved to a new house since I first created this post, and my current oven is hotter. I have to cook them a shorter amount of time and I can’t put them on the top rack either.
      Pick your favorite cheese and watch them closely. You’ll get the right time. It’s worth it because they are really delicious!

      1. I just made these with sharp cheddar and 15 min seems perfect, but mine are bendy not crisp. What did I do wrong?

  4. My husband would love to give you a hug! He is doing a low carb diet and is being remarkably steadfast! But it is really hard because his two favorite snacks are popcorn and potato chips, salty and crunchy. The first recipe I tried used grated cheese and was just ok. This is the first time I have seen your blog and this recipe is a winner for us!

    I used Kraft Big Slice Chipotle Monterey Jack Cheese and set my oven at 350 degrees because I used the convection feature on my oven. 8 minutes and 30 seconds produced a perfect spicy, crispy little bite that my love says gives Cheez-its a run for their money! Thanks so much! I am looking forward to reading through all of your recipes.

  5. I make these all the time now. I use a variety of cheeses and you’re right, they all cook at different times. I spice them before cooking to. Sometimes sea salt & pepper, garlic salt, oregano and sweet chili heat are some of my favourites. Swiss cheese tends to “puff up” and not be completely flat so I score it with a knife before baking. They are delicious!

    1. Sue,
      I hadn’t thought of adding flavorings to them. What a great idea! I also haven’t tried Swiss yet, but I want to see them puff up! LOL!
      Thank you so much for your suggestions!

    1. I think it will work with just about any cheese you can slice. However, you might have to play around with the heat setting and cooking time since each cheese melts a little differently.

  6. I love these, what is the best way to store them to keep them crispy? They baked perfectly.

    1. I stored mine in an air tight container. They didn’t last long because the whole family loved them, though!

      1. Hi i just made these and omg so delicious!! Thank you so much i am trying to do healthier low carb eating incorporating a little at a time , doing pepperoni slices in oven now and some shredded cheddar cheese also

        1. Hi, Susan! I make pepperoni slices, too but I make them in the microwave. I hadn’t thought about posting directions for making them. My kids love them, too!

  7. Followed directions using pre sliced American cheese. Bad idea. Burnt to a crisp. Then tried cooking at 350 for 10 mins. Little bit better but not quite cooked. Guess you can use pre sliced American cheese?

    1. Each kind of cheese melts a little differently, so you might have to experiment with the heat setting and cooking time. I haven’t tried American cheese. It is definitely a different texture than the cheddar I used.

      1. American cheese is a processed cheese product, not just cheese. I wouldn’t recommend this recipe for any processed product.

  8. Loved this recipe! I set my oven to 375 and it worked perfectly. The time definitely depends on what type of cheese you use. We found that pepper jack slices cooked WAY faster than cheddar and colby jack. So we just took them out a little earlier and they were great! Thanks for sharing this idea!

    1. Heather, the type of cheese and the thickness affect the cook time. Also every oven cooks a little differently. I usually only cook one type of cheese at a time and watch it. Once you figure out your favorite cheeses watch them closely in the oven and note the cook time.

  9. I preheated my oven to 395 degrees and within 8 minutes, completely melted with burned edges. Waiting for it to cool now to see if it tastes good or not.

    I used Boars Head Monterey Pepper Jack cheese from the deli, sliced a bit thicker than the thin sliced you used, so it should have taken longer to cook. We shall see. I’ll just lower the temp and time next time.

    1. Wynter,

      Every oven and every cheese cooks a little different. You may have to experiment a little and keep a watch on them while they cook. I hope they tasted good!

    1. Nancie,

      I’m so sorry to hear this! I have never had that happen. If you have an oven thermometer, maybe check the temp of your oven. Every oven seems to be a little different. Also, different cheeses melt differently so that may be something you could experiment with.
      Thanks for your comment!

    1. Irene,
      You could probably make them ahead and store them in an air-tight container for a few days, but I’m not so sure about freezing them. I haven’t tried. If you do try it, I would love to hear how they are!


      1. Nanalbs, I am sorry to heat that! I’ve never had that happen. Did you use a different kind of cheese? Or was your pan already hot when you placed the cheese on it?

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