If you want a low-carb homemade version of Pringles-style crispy chips, here’s a simple recipe that gives you that thin, crunchy, stackable vibe — without the carbs 🥔✨
(These are keto-friendly and baked, not fried.)
🥔 Crispy Low-Carb “Pringles” Chips
Makes: About 40 chips
Net Carbs: ~1g per serving (varies by ingredients)
Ingredients
- 1 cup shredded mozzarella cheese
- ½ cup almond flour
- 1 tbsp cream cheese
- ½ tsp salt
- ½ tsp garlic powder (optional)
- ½ tsp paprika (for classic flavor)
Optional flavor add-ins:
- Ranch seasoning
- BBQ seasoning (sugar-free)
- Sour cream & onion powder blend
- Chili powder + lime zest
Instructions
1️⃣ Melt & Mix
- In a microwave-safe bowl, combine mozzarella and cream cheese.
- Microwave 30–45 seconds until melted.
- Stir until smooth.
- Add almond flour, salt, and seasonings.
- Mix into a dough (knead with hands if needed).
2️⃣ Roll Thin (Important!)
- Place dough between two sheets of parchment paper.
- Roll VERY thin (about 1/16 inch thick).
Thin dough = crisp chips.
3️⃣ Shape
- Use a small round cutter (or bottle cap).
- For the classic curved shape, press each round gently over the back of a spoon.
4️⃣ Bake
- Preheat oven to 350°F (175°C).
- Place chips on parchment-lined baking sheet.
- Bake 8–12 minutes until golden and crisp.
- Cool completely — they crisp more as they cool.
🔥 Extra-Crispy Tip
If they’re not crisp enough:
- Lower oven to 300°F and bake 3–5 more minutes.
- Or let them dry in the oven with the door slightly open.
💡 Storage
Store in airtight container up to 3 days.
🧂 Flavor Ideas
Sour Cream & Onion
- ½ tsp onion powder
- ¼ tsp dried chives
BBQ
- ½ tsp smoked paprika
- ¼ tsp chili powder
- Pinch sweetener
Spicy
- Cayenne + smoked paprika
If you’d like, I can also give you:
- A dairy-free version
- An air fryer version
- Or a super-crispy protein version (higher protein, lower fat) 😄