Spicy Cheddar Crisps – Low Carb and Gluten-Free


Crispy toasted Cheddar cheese with a spicy little twist.  A perfect low carb snack.  This post is sponsored by Tabasco.

Low Carb Cheddar Crisps with Tabasco

Okay, I admit, cheese crisps are easy to make and not particularly innovative.  I know what you’re thinking…”Gee, Carolyn, this is how you choose to showcase your culinary talents for a Tabasco Cooking Challenge?  Really?  You couldn’t come up with something a little more, well, complicated?”  Yeah, well, these cheese crisps are different.  These ARE innovative.  So stop being so mean to me.  And it’s not just that I tossed the shredded cheese with Tabasco sauce before making the crisps.  See the funky lines on them?  See the almost waffle-like shape to the crisps?  That, my friends, is a cheese crisp cooked in a panini press. Yes, a panini press.

Spicy Cheddar Cheese Crisps

See, told ya.  Pretty innovative and pretty darn fun.  And an even easier way to make an already-easy-to-make low carb snack.  Just plop some of your cheese on the hot press, close the lid, wait about 1 to 2 minutes, and out they come.  All funky and waffle shaped.  And they come off the press incredibly easily, since cheese has such a high fat content.

I got the idea the last time we were making panini (low carb panini, naturally).  Some of the cheese oozed out of the sandwich and became perfectly crispy and it got my little mind whirring.  I was holding that one in my back pocket, when along came Tabasco®, challenging me to come up with 5 recipes in 5 days with a severely limited ingredient list.  Tabasco® and cheddar are perfect together and I can attest that the crisps  go really well with low carb tomato soup.  And when they are hot off the press, they are still soft enough that you can shape them whatever way you please.  If you make them a little bigger and fold them over a wooden spoon, you could make taco shells with them too.   So many possibilities.  How could you have doubted me?

Spicy Cheddar Crisps

If you don’t happen to have a panini press, a waffle maker could work as well.  Just be sure it isn’t a Belgian waffle maker, as they are so deep, your crisps may get stuck.  You could also just cook these in the oven.  Line a baking sheet with parchment and cook at 400F until crispy.

If you’re in the market for a panini press, I highly recommend the one we have, from Krups.  It’s never failed me!

Cheddar Cheese Crisps with Tabasco

Spicy Cheddar Crisps – Low Carb and Gluten-Free

Yield: 8 crisps

Serving Size: 2 crisps


  • 1 cup finely shredded Cheddar cheese
  • Tabasco to taste (I put in about 1/2 teaspoon)


  1. In a small bowl, toss shredded Cheddar with Tabasco sauce until well coated.
  2. Heat panini press to medium.
  3. Using half the cheese, spoon four circles of cheese about 3 inches in diameter each onto hot press.
  4. Close lid and let cook 1 to 2 minutes, until browned and crispy. You can peek and see if they are done...if they stick firmly to one side and don't come apart, they're all set.
  5. Use a rubber spatula to peel crisps off press.
  6. Repeat with remaining cheese.


Serves 4. No carbs.

114 Calories; 9g Fat (73.9% calories from fat); 7g Protein; trace Carbohydrate; 0g Dietary Fiber; 30mg Cholesterol; 178mg Sodium.




Related Posts Plugin for WordPress, Blogger...


  1. JT says

    I love Tabasco’s Buffalo Style Hot Sauce, so I may have to try it with their regular sauce and the buffalo sauce as well. Oh and I could see these being phenomenal using sriracha sauce as well. Doesn’t look like Tabasco has a sriracha style sauce yet, but lots of stores have various brands as that is a hot item these days.

    As a side note – and possible idea for others as well – I don’t have a panini press, but think I’ll give it a go by leveling my George Forman grill (to prevent the cheese from sliding off). Due to the top of the GF grill likely not pressing down on the cheese, I doubt I’ll get the pressed effect on both sides of the crisps, but hopefully it will look presentable with one side looking waffle-ish.

    I found your blog by searching for low carb dark chocolate almond recipes and can’t wait to try that one as well. I use Swerve regularly, so I’m stoked to try that one out. Thanks for offering these great ideas.


    • Carolyn says

      Hi JT – I’ve never used a GF grill so I can’t be sure how it would work but it’s worth a shot! Hope you love the dark chocolate almond bark. It’s one of my favourites.

  2. AM says

    Wishin’ I had a panini grill right about now! I usually just make cheese crisps in the oven or microwave, but never thought about adding hot sauce – I bet these would go great with my bacon tomato dip!

  3. says

    Brilliant idea. You could have done this as one of your Monday Makeovers – Low carb Cheez-Its. They have a flavor with green Tabasco.

  4. Rina says

    What a wonderfully delicious and quick snack! My first thought was how great your spicy cheddar crisps will be for Halloween party treats.

    Also, your homemade chocolate with Swerve is the best ever! I make your homemade chocolate several times a month into bars to be chopped up for chips, and into chocolate circle or heart molds. Best homemade chocolate recipe I have ever made, and it doesn’t raise my blood sugar at all. Love it!

  5. Jean B. says

    Actually, I think it’s a great idea! I keep thinking that I will do something other than just nuke the cheese, and tossing the cheese with the Tabasco sounds like a great idea. (I lack a panini press, so I will still nuke it, even though I really like the look of the crisps that you made.)

  6. Hill says

    Yummmmm! I just made these in my toaster oven. They came out a little “Lacey” but super good. I dipped them in ranch dip. So good! Thanks for the idea!

  7. Emily says

    Hi! I’m new to your blog (which I’m LOVING, by the way) and to low-carb stuff in general, but I have a generic question for you – I made similar cheddar chips from another recipe the other night, and they were great right out of the oven. However, what should I use to store them? It’s been a couple of days now, and they’re no longer “crispy”. They have more of a stale taffy-type of texture to them. Is there any way to prevent this? Or is this a recipe best consumed on the spot?

    Thanks for your help!

    • Carolyn says

      I don’t know if they keep all that well as it is, but I would not put them in a container but leave them right out on the counter. It’s the moisture that’s causing them to get soft and taffy like. Being exposed will help them stay a little more crisp.

  8. Belenda says

    I’m thinking cauliflower? Sweet potatoes? Zucchini? Hummmm what shredded veggies can be made into waffle chips??? This was brilliant!

Leave a Reply

Your email address will not be published. Required fields are marked *