These low carb 3-ingredient bacon Wentworth crisps are the kind of old-school snack that feels right at home at a card table, a tailgate, or a game day spread. They lean on a simple combination of bacon, shredded cheese, and a spoonful of almond flour to create thin, savory crisps with a deeply browned, lacy texture. It is the sort of practical Midwestern party food that likely existed long before anyone thought to call it low carb, and its staying power comes from how easy it is to make and how fast it disappears.
Serve these crisps warm or at room temperature with a bowl of dill pickle slices, celery sticks, or a cool sour cream dip to balance their rich, smoky flavor. They also pair well with chili, a simple cabbage slaw, or a platter of olives and roasted nuts if you are building a game day snack board.
Low Carb 3-Ingredient Bacon Wentworth Crisps
Servings: 6
Ingredients
8 slices bacon, cooked crisp and finely chopped
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons almond flour
Directions
1. Heat the oven to 375°F and line a large baking sheet or two with parchment paper. In a medium bowl, stir together the chopped bacon, shredded cheddar, and almond flour until evenly combined.
2. Scoop heaping tablespoon portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound lightly with the back of a spoon so the cheese can spread into thin, lacy rounds as it bakes.
3. Bake for 7 to 10 minutes, until the crisps are deeply golden brown, bubbly, and lacy around the edges. Watch closely in the last couple of minutes, because the cheese can go from perfectly browned to too dark very quickly.
4. Let the crisps cool on the pan for 5 minutes to firm up, then transfer them to a paper towel-lined plate or a wire rack. Serve warm or at room temperature.
Variations & Tips
Make them extra thin: If you prefer a more delicate cracker-like texture, press the mounds a little flatter before baking. Thin rounds bake up lacier and crisper, while taller mounds stay slightly chewier in the center.
Try a different cheese: Sharp cheddar gives the most classic flavor, but pepper jack, smoked cheddar, or a firm colby jack also work well. Choose a good melting cheese and shred it yourself if possible for the best texture.
Use parchment, not bare metal: These crisps release much more easily from parchment paper than from an unlined pan. Letting them cool briefly before moving them also helps them set and keeps the lacy edges intact.
Store for short snacking windows: Once fully cool, keep the crisps in an airtight container at room temperature for several hours or refrigerate them for up to 3 days. Re-crisp them in a low oven for a few minutes if needed before serving.