This post may contain affiliate links, which help keep this content free. (Full disclosure)
I don’t recall the first time I tried keto cheese chips, but I’ve been making them for years, and just can’t get enough ever since. It’s hard to believe that you can make chips with just one ingredient! Making them with cheddar cheese is my absolute favorite, but any hard cheese will do. My latest idea for using cheese chips has been topping them with guacamole. And since my absolute favorite guac comes from Chipotle, that was the one I wanted to recreate.
Have I mentioned that I think Chipotle rocks? If I had to pick a quick place to eat out, Chipotle would totally win, hands down. I love that they use only natural ingredients, and I can easily make my order low carb and gluten-free without compromising on taste or asking for complicated substitutions.
My favorite thing at Chipotle is a big salad with beef barbacoa, which I love so much that I’ve already made a Chipotle copycat beef barbacoa version in lettuce wraps. Stay tuned for that recipe in a few months! (Update: You can find my copycat Chipotle barbacoa recipe here.)
I have to say, though, the best part about Chipotle is their ah-mazing guacamole. When I found out that they posted the recipe publicly on their website, I knew I had to give it a try.
Crispy cheddar cheese chips + Chipotle’s amazing guacamole = one of my favorite appetizers ever.
These pretty little cheese chips are low carb and gluten-free, of course. And, they incorporate such rich flavors that you won’t miss the carbs one bit.
The sharp cheddar flavors pair perfectly with the creamy avocado, while the jalapenos in the guacamole provide the perfect subtle (or not so subtle) kick. Feel free to add more or less jalapenos depending on your spiciness threshold. The lime juice delays oxidation, so the guacamole will stay bright green for almost a whole day.
I made these low carb cheese chips as appetizers for my daughter’s birthday party, and they were the first thing to disappear! Everyone loved them, including all the people that don’t even care about low carb eating (which was almost everyone). I topped each chip individually so that they were easy for people to grab, but you could make it even simpler by just scooping the guacamole with the chips directly. Either way, once you try these cheese chips, I think they’ll become one of your favorites, too.Disclaimer: Chipotle may be a registered trademark. This recipe is my interpretation of a similar dish, but is not to be construed as an endorsement of the company or having been endorsed by the company. There is no affiliation between myself and the company. Trademark remains the property of its owner and is used here only to describe the product.
Tools To Make Low Carb Cheese Chips with Guacamole:
Click the links below to see the items used to make this recipe.
- Parchment Paper – Parchment paper is a necessity for this recipe. Without it, your cheese will stick to the baking sheet.
- Baking Sheet – This baking sheet is the perfect pan for almost every recipe. These Cheese Chips are no exception.
- Bowl to Mix Guacamole – A classic glass bowl is perfect for mixing up the Guacamole to top these low carb chips.
- Platter to Serve Chips – These platters would be the perfect addition to your serving ware and would be great for plating these Cheese Chips to serve for your next party.
Cheese Chips Recipe with Chipotle Copycat Guacamole:
Pin it to save for later!
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
Cheese Chips with Chipotle Copycat Guacamole (Low Carb, Gluten-free)
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
- 1 cup Cheddar cheese (shredded)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Use parchment paper to line two baking sheets that will fit in the oven side-by-side.
Place tablespoon-size circles of shredded cheese onto the lined baking sheet, at least 1.5-2 in (4-5 cm) apart. Bake for 5-8 minutes, until edges are golden and cheese is bubbly. Cool completely on the baking sheet, then pat excess oil with a paper towel.
- Meanwhile, to make the guacamole, combine the avocado, lime juice, and sea salt in a bowl. Use a potato masher or fork to mash until smooth. Fold in the red onion, jalapeno, and fresh cilantro.
- Arrange the chips in a single layer on a platter. Use a small cookie scoop to scoop the guacamole onto the chips. Sprinkle with additional cilantro on top, if desired.
Made this recipe? Leave a rating! ★★★★★
Adapted from Chipotle
Serving size: 4 large chips with topping)
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.