Crispy Keto Cheese Crisps with Zesty Guacamole

1. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent the cheese from sticking.

2. Form Cheese Mounds

Take ¼ cup of the shredded Mexican blend cheese and place it in a mound on the baking sheet. Make sure to leave plenty of space between each mound to ensure they melt and crisp evenly without merging into one large cheese sheet.

3. Bake Cheese Chips

Place the baking sheet in the preheated oven. Bake the cheese chips for about 7 minutes, or until the edges are brown and the middles have melted completely. Remove from the oven and let the chips cool on the pan for about 5 minutes.

4. Prepare Guacamole

In a medium bowl, combine the mashed avocado, juice of half a lime, diced jalapeño, and chopped fresh cilantro leaves. Season with a pinch of pink salt and freshly ground black pepper to taste. Mix until well combined.

5. Serve Cheese Crisps with Guacamole

Once the cheese chips have cooled and become crispy, serve them with the freshly made guacamole. Top each chip with a dollop of guacamole and enjoy immediately.