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Thin, crunchy cheese crisps; high in protein and fat and low in carbohydrates.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Thin Cheese Crisps (28 g) has 148 calories. That works out to 530 calories per 100 g. It contains 2 g of carbs, 12.3 g of protein, 10.1 g of fat and 0 g of fiber. Its 294 mg of Calcium covers 29% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 28 g
148
KCAL / 28G
Carbs
2g
· 1% DV
Protein
12.3g
· 25% DV
Fat
10.1g
· 13% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 33% · Fat 62%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 10.1 g | 13% |
| Saturated fat | 6.44 g | 32% |
| Trans fat | 0.28 g | |
| Sodium | 448 mg | 19% |
| Total carbohydrate | 2 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 12.3 g | 25% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 28 g | 148 kcal |
| 2 tablespoon (small) | 12 g | 64 kcal |
| 1 serving (small) | 15 g | 80 kcal |
| 5 piece (small) | 15 g | 80 kcal |
| 1 cup (medium) | 25 g | 133 kcal |
| 1 ounce (medium) | 28 g | 148 kcal |
| 10 piece (medium) | 30 g | 159 kcal |
| 1 pack (small) | 30 g | 159 kcal |
| 1 serving (large) | 40 g | 212 kcal |
| 100 g | 100 g | 530 kcal |
Calculated from 530 calories per 100 g.
Thin Cheese Crisps are made by baking small, thin mounds of grated cheese until melted and golden at the edges. Let them cool before lifting them off the tray; they firm up and turn crisp as they cool.
Low-moisture cheeses that melt well make the best Thin Cheese Crisps. Parmesan and aged cheddar are popular choices for their strong flavour and crisp finish, while wetter cheeses can leave the crisps soft.
Thin Cheese Crisps can turn chewy if the cheese has too much moisture, the portions are too thick, or the crisps are eaten before cooling. Spread the cheese thinly and let each crisp cool completely to firm up.
Yes, Thin Cheese Crisps can be cooked in an air fryer in small batches. Arrange thin portions of cheese with space between them and cook until melted and golden; check often because air fryers vary.
Store Thin Cheese Crisps in an airtight container only after they have cooled completely. Keep the container somewhere dry, since moisture makes the crisps lose their crunch; briefly reheating softened crisps can help restore it.
Freezing Thin Cheese Crisps is not recommended because moisture released during thawing can spoil their crisp texture. They are better made fresh, with any leftovers kept in a dry, airtight container.
Thin Cheese Crisps can be made with just cheese, but some recipes and packaged versions include flour or other ingredients. A homemade batch lets you control what goes in; ingredients vary between products.
Thin Cheese Crisps go well with dips, soups, and salads. Their savoury cheese flavour pairs especially well with tangy dips, and crumbling them over a salad adds a crunchy topping.
Yes, Thin Cheese Crisps can replace crackers as a crunchy topping or accompaniment, especially with soup or a dip. They have a stronger cheese flavour and can soften when left in contact with wet foods.
Thin Cheese Crisps often stick when baked directly on an unlined tray or lifted before they have cooled. Use parchment paper and let them firm up first; they should then release more easily.
Vitamins
B12
0.42µg · 18% DV
B2
0.12mg · 9% DV
Vitamin A
72.8µg · 8% DV
B5
0.1mg · 2% DV
Minerals
Calcium
294mg · 29% DV
Phosphorus
196mg · 28% DV
Sodium
448mg · 19% DV
Zinc
1.18mg · 11% DV
Potassium ⭐
39mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 148 calories in 1 serving (medium) (28 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Thin Cheese Crisps are a savoury snack made by baking thin pieces or portions of cheese until crisp. Their flavour can range from mild and milky to sharp, depending on the cheese, while the texture is brittle and crunchy. They are enjoyed as a snack in their own right and can also add a crisp, salty contrast to salads or soups.
They are rich in protein and fat and low in carbohydrates, so a small portion can be satisfying. Pair them with fresh vegetables or fruit for a more balanced snack, or crumble a few over a salad rather than adding a larger handful.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.44g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.