Preheat the oven to 375°F and line a baking tray with parchment paper or a silicone mat; either will work.
Mix shredded cheese in a medium bowl. Then add seasonings and chopped sundried tomatoes. Stir to combine.
Then, spoon 1- 1 ½ tbsp of the mixture onto the silicone mat to make the cheese chips. They should be about 2 inches wide and not too thick, so they get crispy when cold. Left at least 1 inch in between so they don’t stick to each other.
Bake your chips for four to five minutes, or until the edges are golden brown. The center will be bubbly and melt, but it’ll harden after a few minutes out of the oven. Be careful; these cheese chips burn easily and fast. Let your chips cool to room temperature before serving.
You can replace Swiss cheese with other semi-soft cheese like cheddar or Colby however soft cheese like Mozzarella have a higher moisture content and will struggle to get crispy.How to StoreThe best way to store keto cheese crisps is in an airtight container on the counter. They’ll last for 2 or 3 days (if you can keep them around that long!)Refrigerating them is not a good idea, as the condensation can cause moisture, which will make the chips soggy. The same goes for freezing. Luckily, these are so easy to make that there’s really no point in freezing them anyway. It’s easier to just make new ones!