Chips and guac is one of those appetizers you miss when you are on a keto diet. But these cheese chips are so easy to make, there is no reason to miss chips and you might even like these better!

INGREDIENTS

• 1 cup shredded cheese (such as Mexican blend)

• 1 avocado, mashed

• Juice of 1/2 lime

• 1 teaspoon diced jalapeño

• 2 tablespoons chopped fresh cilantro leaves

• Salt and pepper

DIRECTIONS

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Add 1/4 cup mounds of shredded cheese to the pan, leaving plenty of space between them, and bake until the edges are brown and the middles have fully melted, about 7 minutes.

3. Set the pan on a cooling rack and let the cheese chips cool for 5 minutes. The chips will be floppy when they first come out of the oven but will crisp as they cool.

4. To make the guacamole, in a medium bowl, mix together the avocado, lime juice, jalapeño and cilantro and season with pink Himalayan salt and pepper.

5. Top the cheese ships with the guacamole and serve.