Keto Cheddar Cheese Taco Chips

Ingredients:

• 3/4 cup finely grated full-fat sharp cheddar
• 1/4 tbsp. grated parmesan
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• A large pinch of cayenne pepper

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with a silicone mat.
2. In a small bowl, combine cheddar, Parmesan, chili powder, cumin, and cayenne pepper.
3. Place 1 heaping tablespoon of the cheese mixture on the prepared baking sheet, spacing them about 2 cm apart. Lightly flatten each mound (it's okay if there are some empty spots). Bake until the cheese is golden and bubbly, about 5 minutes.
4. Let the chips cool for a few seconds on the baking sheet, then use a metal spatula to lift them out and hang them on a rolling pin to cool completely. If you prefer flat chips, you can simply cool them on the baking sheet. Store at room temperature in an airtight container for up to 2 days..