Snack
Crispy baked sauerkraut and Swiss crisps
Sauerkraut is mostly water, which is what makes it crisp in the oven — the brine evaporates and what is left is the cabbage fiber holding melted cheese. The Swiss gives them the nutty browned top; the caraway seeds are the reason they taste like Reuben without the bread.
0gnet carbs
17gfat
11gprotein
195kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Sauerkraut, drained14 oz
- Swiss cheese5½ oz
- Caraway seeds1 tsp
- Sea salta pinch
Method
4 steps · 25 minutes
- Preheat the oven to 400F. Squeeze the sauerkraut dry in a clean towel, then chop it fine.
- Mix the sauerkraut with the grated Swiss and the caraway seeds. Divide into 4 portions and press each onto a parchment-lined sheet pan into a thin disc.
- Bake 12 minutes until the edges are golden and the cheese has set.
- Cool for 2 minutes on the pan so they crisp, then lift off with a spatula. Serve warm.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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