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May 18, 2011

Chipotle Cheese Crisps, Version 2.0

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Do these look familiar? They should, I posted about them a few weeks ago. Gee, Carolyn, isn’t it kind of early to be posting repeats? I mean, your blog hasn’t been around THAT long! Well, these are not the same…not at all. They look about the same, and they taste about the same, but they are not the same. These are the entirely Gluten Free version and I am thrilled with them. You may recall the last time that I made them with my low carb wheat flour (Carbalose flour) because I wasn’t quite sure how they would hold up with almond flour. Well, this past weekend I decided to give the almond flour a go and see what happened.

It would seem that I have worked with almond flour enough now to have gained a gut instinct about what will work and what won’t. I got out the ingredients to mix up the dough with the same proportions as in the original recipe from Martha Stewart, but something told me to hold back a little butter and a little cheese. So I did. And then, as I began to rub it all together with my hands, I just knew it was still too wet and soft. I added more almond flour until I thought I had the right consistency, and then I rolled up my dough and chilled it overnight.

A little squeeze of my dough log the next morning told me it was softer than a flour-based dough would be. As a trial, I cut only three slices and baked them at 400F as in the original recipe. They cooked quickly and browned much faster, almost to the point of burning. So for the next few, I lowered the temperature and kept a close eye on them. This worked a little better, but they were not as crisp as they should be when they came out of the oven. So I put them back in with the oven turned off to crisp up some. 15 minutes later, they looked just perfect.

The Results: I honestly think I like these better than the flour kind. I will confess that they are a little more fragile and prone to breaking than their gluten-laden counterparts, but that is to be expected. But they have a richer flavour from the almond flour and they seem to stay crispier too. My kids love them, especially my son. When I told him he could have a few, he asked if that meant he could have a hundred. Uh, no, sweetie, more like three. He then said he loved them so much he wished he could have them every day for snack.

One of the great things about the refrigerated dough is that you can only bake a few (or a hundred) at a time, and keep the remainder chilled. I actually still have about a third of the log in the fridge, waiting for the next snack attack.

Chipotle Cheese Crisps (Gluten Free)

1 1/2 cups almond flour
3/4 tsp chipotle powder (or cayenne, if you prefer)
3/4 tsp kosher salt
1 1/2 cups finely grated cheddar cheese
6 tbsp butter, cut into pieces and room temperature.

In a large bowl, whisk together almond flour, chipotle pepper and salt. Add cheese and butter and work in with hands, rubbing butter in with fingers, until a dough forms.

Transfer dough to a sheet of waxed paper and form into a log 1 1/2 inches in diameter. Roll log back and forth on counter to smooth the sides. Roll up tightly in waxed paper and refrigerate until firm, at least 4 hours and as long as several days.

Preheat oven to 350F and line a baking sheet with parchment paper. Cut log into 1/4 inch slices and bake 12 minutes, or until spread and edges are starting to brown. Turn off oven and continue to let bake and crisp, about 10 to 15 more minutes. Watch carefully to make sure they don’t burn.

Makes about 40 crisps. Each crisp has less than 1g of carbs.

1.4Kshares

Filed Under: Appetizers & Snacks, Gluten Free, Low Carb

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. A Thought For Food says

    May 18, 2011 at 11:44 am

    It's great when you have a recipe that you can modify like this. I served cheese crisps at a party a few months ago and people went crazy over them. These look fantastic!

    Reply
  2. [email protected] says

    May 18, 2011 at 12:33 pm

    Carolyn, you have yet another winner here. I adore cheese crisps, so light like this. Love your addition of chipotle and great photos, as ever!

    Reply
  3. safire says

    May 18, 2011 at 12:40 pm

    I love the idea of a sweet and spicy dessert! Thanks for sharing!

    Reply
  4. Audra says

    May 18, 2011 at 12:51 pm

    These look great! They would be perfect with a bowl of tomato soup. Thanks for sharing!

    Reply
  5. Ott, A. says

    May 18, 2011 at 12:56 pm

    Looks like a fun and tasty snack.

    Reply
  6. The Mom Chef says

    May 18, 2011 at 2:59 pm

    I still want to make these, you know. I doubt I could get Dudette to eat them, but Hubby and I would chow down. ๐Ÿ™‚

    Reply
  7. Erin says

    May 18, 2011 at 4:08 pm

    Can we just be best friends? ๐Ÿ˜‰

    Will be trying these and, oh, almost every other one of your recipes!

    Reply
  8. Carolyn says

    May 18, 2011 at 4:17 pm

    As it happens, Erin, I am in need of a new best friend! ๐Ÿ˜‰

    Too bad you live far away.

    Reply
  9. Belinda @zomppa says

    May 18, 2011 at 4:27 pm

    I especially like the bit of kick you have here.

    Reply
  10. Angie's Recipes says

    May 18, 2011 at 4:41 pm

    They look so crumbly and melt-in-mouth delicious!

    Reply
  11. Jennifurla says

    May 18, 2011 at 4:51 pm

    This is my sort of treat, I bet the flavor was great. WOuld it be wrong to put another slice of cheese on top??

    Reply
  12. claire says

    May 18, 2011 at 6:13 pm

    I really want to try these! i think they look so amazing!

    Reply
  13. Georgia | The Comfort of Cooking says

    May 18, 2011 at 6:42 pm

    Carolyn, these crisps look so delicious and perfect for snacking! I love that you used almond flour, too. Wonderful recipe all around, and I bet really tasty too!

    Reply
  14. Terra says

    May 18, 2011 at 7:30 pm

    Ahhh, yet again, another lovely recipe with almond flour! I love learning so many wonderful ways to bake with almond flour:-) Hugs!

    Reply
  15. [email protected] says

    May 18, 2011 at 8:39 pm

    Oh my, cheese crisps!! YES! I love these… I could munch on them all day, non stop!

    Reply
  16. Medifast Coupons says

    May 18, 2011 at 8:45 pm

    Very nice!

    Reply
  17. Tiffany says

    May 18, 2011 at 10:34 pm

    2.0 looks great! (Although, I thought 1.0 looked really good tooooooooo!)

    Reply
  18. Lauren at Keep It Sweet says

    May 18, 2011 at 11:20 pm

    I love how creative you are and that you are able to come up with so many gluten-free recipes that sound super delicious! I'm sure I'd like both versions of your crisps.

    Reply
  19. Nami @ Just One Cookbook says

    May 19, 2011 at 12:37 am

    Hi Carolyn! I love how your son asked for 100 cookies. SO CUTE! I love these little memories with the food at home. Such a joy. Your kids are so lucky you are a great baker. My kids look forward to dinner, but oh well they don't think there's homemade sweets exist at my home, well besides a few occasions. Also, I like how you are very honest about the result and you actually shared what you thought about your recipe. It makes us feel you have very trustworthy recipes.:-)

    Reply
  20. Lizzy says

    May 19, 2011 at 1:05 am

    You have become a food chemist genius, Carolyn! I'm always impressed with how you can adapt recipes so well. Another delicious winner…these would be great on a salad ๐Ÿ™‚

    Reply
  21. Charlie @ SweetSaltySpicy says

    May 19, 2011 at 1:18 am

    It's great that you were able to make these gluten free! Still looks delicious ;).

    Reply
  22. Roxana GreenGirl says

    May 19, 2011 at 2:43 am

    I loved your first version but I think these look much better. I have to figure out where to get cheaper almond flour, the $12 bag at the grocery store is going to make me file for bankruptcy soon.

    Reply
  23. MegSmith @ Cooking.In.College says

    May 19, 2011 at 3:17 am

    Ah these look and sound wonderful. That flavor combo sounds perfect.

    Reply
  24. A SPICY PERSPECTIVE says

    May 19, 2011 at 3:32 am

    This is it! This is the recipe to Trademark and package for all the world to taste. ๐Ÿ™‚

    …I'd buy them!

    Reply
  25. baking.serendipity says

    May 19, 2011 at 3:36 am

    Honestly, I think my favorite part of these is that they are a bake as you go kind of snack. Those are my favorites and these look fantastic!

    Reply
  26. The Harried Cook says

    May 19, 2011 at 3:42 am

    Your son sounds so cute! I think I could eat a 100 of these cheesy cookies too ๐Ÿ™‚ The almond flour does sound richer and tastier than regular flour. And I love slice & bake cookies. They're so convenient for making in advance! Thank you for sharing this! ๐Ÿ™‚

    Reply
  27. Tamar1973 says

    May 19, 2011 at 3:47 am

    I'm not much of a baker but I can live vicariously through blogs like this! LOL!~

    Reply
  28. chefpandita.com says

    May 19, 2011 at 4:56 am

    I am interested in gluten free baking and couldnt be more happy to have found your blog! These look amazing. Gotta get almond flour soon ๐Ÿ™‚

    Reply
  29. Katrina {In Katrina's Kitchen} says

    May 19, 2011 at 12:05 pm

    Girl you are a machine!! GO YOU!! I love how you stayed with it and kept tweaking it until you got these awesome results. Great job!

    Reply
  30. Kate from Scratch says

    May 19, 2011 at 12:21 pm

    Oh my goodness! I love the concept of the same recipe two different ways. I was recently thinking about one of those vegan superhealthy posts I did and how I wanted to smother cheese all over it. haha! Maybe I should do it. Love your GF version too. Great for celiac awareness month too.

    Reply
  31. Sandra says

    May 19, 2011 at 2:02 pm

    Oh how much I love those, anything with almond flour and if it is spicy I am there…only if I can find a way to move closer to you..now I sound creepy!:))
    Your post is so funny..love it!!!!

    Reply
  32. Food Glorious Food! says

    May 19, 2011 at 2:07 pm

    I am sure I will love this gluten free version more! Thanks for the improved recipe ๐Ÿ™‚

    Reply
  33. Belinda @zomppa says

    May 19, 2011 at 3:12 pm

    Impressive!! I'll take both versions!

    Reply
  34. Mindy says

    May 19, 2011 at 5:20 pm

    One hundred? I agree with him, ya got a smart one there!! Those look delish!!!

    Reply
  35. Greg says

    May 19, 2011 at 7:22 pm

    This is great! Cheese straws and crisps are so popular here in the South. I'm passing your link onto a friend who's allergic to gluten and can't eat dairy.

    Reply
  36. Megan @ Pip and Ebby says

    May 19, 2011 at 8:17 pm

    I did do the, Wait a second, I've seen these.. ๐Ÿ™‚ Like the others, they look amazing!

    Reply
  37. Lizzy says

    May 20, 2011 at 1:12 am

    Hi, Carolyn! Yes, that's the Macaroni Grill we went to in Vancouver ๐Ÿ™‚ My dad taught physics at UBC for a year…and my sister got her civil engineering degree there. LOVE the city…small world ๐Ÿ™‚

    Reply
  38. Lisa @ Tarte du Jour says

    May 20, 2011 at 1:50 am

    I have a gluten free friend coming over for dinner this weekend. Perfect cocktail food!! I love this!

    Reply
  39. Happy When Not Hungry says

    May 20, 2011 at 2:08 am

    These crisps look delicious! Love how simple the recipe is too!

    Reply
  40. Claudie says

    May 20, 2011 at 1:03 pm

    They simply look fabulous ๐Ÿ™‚ I understand why your son would want a hundred of them ๐Ÿ™‚

    Reply
  41. Magic of Spice says

    May 21, 2011 at 12:14 am

    So glad the almond flour worked out for you…these look fantastic!

    Reply
  42. Cristina says

    May 21, 2011 at 10:44 pm

    I love that you reworked this with the almond flour. They look so good either way, but probably better healthwise with almond flour. Thanks for sharing your results. =)

    Reply
  43. RLV @ bittensweetblog.com says

    May 22, 2011 at 7:33 pm

    I've got to try this! I love snacks and I would have totally eaten a 100 if I could! ๐Ÿ™‚

    Reply
  44. Maria says

    May 22, 2011 at 9:34 pm

    I could snack on these all day long:)

    Reply
  45. Alison @ Ingredients, Inc. says

    May 23, 2011 at 3:08 pm

    I am with Maria. These sound very addictive and wonderful

    Reply
  46. Feast on the Cheap says

    May 23, 2011 at 8:06 pm

    Oh I love these… Reminds me of those delicious crisps that fancy hotels leave for you in your room…

    Reply
  47. Matthew "mmwine" Horbund says

    June 3, 2011 at 12:48 pm

    These may make my next wine tasting!!

    Reply
  48. Elle says

    June 7, 2011 at 2:48 pm

    I could eat a lot of those in one sitting, just saying. They look wonderful!

    Reply
  49. ye says

    April 24, 2018 at 12:32 pm

    Could I replace cheddar cheese with other types of cheese? Thanks!

    Reply
  50. Connie says

    September 8, 2018 at 5:47 pm

    Hi Carolyn,

    Could you provide the weight of the cheddar in ounces or grams?

    Thank you,
    Connie

    Reply
    • Carolyn says

      September 12, 2018 at 8:51 am

      Sorry, I don’t know that amount. However, 1 cup of shredded cheese usually equals 4 ounces

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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