I want to enjoy the crispiest chips without guilt, and this easy chips recipe always does the trick for me. Low carb, made with only three ingredients, and incredibly easy and fast to throw together. It’s my favourite snack of all time!
These crispy chips are so good I cannot stop munching. Good thing they are low carb. Try these out, and I am pretty sure these tasty chips will be your new favourite!
INGREDIENTS
4 Egg whites
approximately 1/2 c. shredded cheddar cheese (or cheese of your choice)
seasoning to taste (optional)
HOW TO MAKE LOW CARB CHIPS
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Using vegetable or olive oil, generously grease a mini muffin pan. Or use Pam if desired.
Step 3: Into a bowl, place 4 egg whites and your preferred seasoning. Whisk well, then season with a pinch of garlic salt and black pepper, and rosemary if desired.
Step 4: Into each muffin cup, spoon around 2 tbsp of the egg white mixture. Make sure to fill the cups just until you have very thin layers covering the bottom. For this recipe, I used 24 slots muffin pan and 3 to 4 egg whites to fill them excellently. If you want crispier chips, cover the bottom very thin.
Step 5: Top the mixture in the cups with a pinch of shredded cheddar cheese. To ensure that none of the cheese is touching the edges, use a small spatula to clean the edges. This also will help for easier clean-up.
Step 6: Place in the preheated oven and bake for about 10 to 20 minutes until the edges have browned. Note that the baking time will vary depending on the thickness of the egg mixture.
Step 7: Remove from the oven when done and take the chips out of the pan using a small spatula. Serve immediately. Enjoy!
Ingredients
- 4 Egg whites
- approximately 1/2 c. shredded cheddar cheese (or cheese of your choice)
- seasoning to taste (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Using vegetable or olive oil, generously grease a mini muffin pan. Or use Pam if desired.
Step 3: Into a bowl, place 4 egg whites and your preferred seasoning. Whisk well, then season with a pinch of garlic salt and black pepper, and rosemary if desired.
Step 4: Into each muffin cup, spoon around 2 tbsp of the egg white mixture. Make sure to fill the cups just until you have very thin layers covering the bottom. For this recipe, I used 24 slots muffin pan and 3 to 4 egg whites to fill them excellently. If you want crispier chips, cover the bottom very thin.
Step 5: Top the mixture in the cups with a pinch of shredded cheddar cheese. To ensure that none of the cheese is touching the edges, use a small spatula to clean the edges. This also will help for easier clean-up.
Step 6: Place in the preheated oven and bake for about 10 to 20 minutes until the edges have browned. Note that the baking time will vary depending on the thickness of the egg mixture.
Step 7: Remove from the oven when done and take the chips out of the pan using a small spatula. Serve immediately. Enjoy!
