Ready in 45 minutes

This is such a cool, easy recipe, but it’s not even a recipe as such…it’s simply a method to make really lovely chips for dipping or for spreads out of pure finely shredded Monterey Jack Cheese! When you allow these ribbed (so amazing – they actually have ribs like real ribbed chips!) chips to cool, they will be crispy and delicate and perfect for spreads. Refrigerated, the next day, each chip will be a mix between crispy and chewy and they will be very sturdy to be perfect dipping chips. I can't remember if they were perfect dipping chips freshly made and cooled, but I used them for my spread. I will make them again and let you know soonest! The day after that, they will still be able to be used to dip, but they will be primarily chewy and still very tasty. My DH made me breakfast – eggs and bacon, cooked and broken up, served on the chips (cold out of the fridge, but they warmed up perfectly with the warm egg and bacon). That was delicious. (Edited to add, I'm having that again for supper right now!!) I did not miss my low-carb English muffin at all. The Pineapple Cracker and Chip Spread is perfect served with the Monterey Jack Dipping Chips. It adds a bit of sweet to the treat, making it a combination of savory and sweet. I love combining those flavors!

Or you could have something more elaborate, like my Chicken Enchilada Dip or my Bacon Cheese Spread. This recipe is great for folks who don’t want to go to the trouble of making regular, low-carb crackers (click highlighted words to see the recipes). I think I will have a pet name for these: Monterey Jacks! Enjoy the Super Bowl, my low-carbing Friends! Thanks a million trillion times over for your support!!


4 g grated Monterey Jack cheese; (0.2 oz) finely grated*

Original recipe makes 1 Serving



Preheat oven to to 375°F (190°C). Spray a cookie sheet with nonstick cooking spray. Spread a piece of parchment paper over the cookie sheet. Drop 1 1/2 tsp (7 mL) of grated cheese on the parchment paper – about 4 in a row, to leave enough space for the chips to spread. Bake about 10 minutes, or until golden on the edges and pale in the center.** Allow them to cool completely before removing the chips. They will be very hot immediately out of the oven.

Helpful Hint: *I used the fine grating tool that comes with my food processor.

**I did experiment with baking these longer and they turned bitter - golden all over, but I'm guessing I baked them waaay too long. To be honest, I forgot them in the oven, so I'm guessing they baked a further 8 minutes and were super-crispy but too golden brown. So one can bake these too long. Keep that in mind. If you bake them less, like I did, put the cooled chips in a tupperware container in the fridge and bake them the next day for 4 to 5 minutes....they are hard like taco chips almost - very strong and perfect for dipping.

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Calories Per Serving: 15 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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