2-Ingredient Keto Cheese Crisps
- Total Time: 15 minutes
- Yield: 20 crisps 1x
Scale
Ingredients
- 1 tablespoon olive oil
- 1/2 cup egg whites
- 1/2 cup shredded cheddar cheese or shredded parmesan cheese
- salt and pepper
Optional Added Ingredients/Seasoning: ½ teaspoon garlic powder, ¼ teaspoon chili powder, ½ teaspoon Italian seasoning mix, ½ teaspoon taco seasoning, ½ teaspoon of cayenne pepper, or 2 teaspoon fresh herbs.
Instructions
- Preheat oven to 400 degrees and grease a mini muffin pan very well with olive oil.
- Add egg whites to a bowl and add 1/4 tsp of salt and a pinch of pepper. You can also add optional herbs and seasoning if you like. Whisk well until combined.
- Spoon about 1/2 tablespoon of egg white mixture into each muffin compartment. The thinner you cover the bottom, the crispier the chips will be.
- Top each one with little piles of cheese. The cheese may stick to the edges a bit after baking, so make sure it is not touching the sides of the pan.
- Bake for 10-20 minutes or until the edges have turned golden brown. Use paper towels if needed to remove any excess grease. Remove chips from the tin with a small spatula and enjoy immediately or let cool and store in an airtight container.
Nutrition
- Serving Size: 1 crisp
- Calories: 22
- Fat: 2g
- Carbohydrates: 0g
- Protein: 2g
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