If you are craving something crunchy without using flour, starch, or potatoes, these egg white chips are a simple, high-protein alternative that bake up light, airy, and crisp. Made primarily from whipped egg whites and finished with a small amount of hard cheese, they dry out in the oven and continue to crisp as they cool, creating a chip-like texture without grains or fillers. They are ideal for low-carb eating, protein-forward meals, or anyone wanting a savoury crunch that still feels clean and minimal.
Ingredients
- 3/4 cup egg whites 165g
- 2 tsp water
- 2-3 tbsp finely grated hard cheese 20-25g
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 200°C/400°F.
- Add egg whites to a clean, dry bowl and beat until soft peaks form, airy but not stiff. Gently fold in the water, taking care not to deflate the foam.
- Lightly grease a muffin tin or use a silicone tray.
- Spoon about 1 tsp of egg white foam into each cavity and spread into thin rounds.
- Sprinkle evenly with grated cheese, then season with salt and black pepper.
- Bake for 12 minutes, or until set and lightly golden. Remove from oven and allow chips to cool completely, during which they will crisp further.
Notes
Cooling is essential for maximum crunch. If chips are still soft once cooled, return them to the oven for 2-3 minutes. Finely grated cheese works best to avoid weighing down the egg white foam.
Nutrition
Calories: 90kcal | Carbohydrates: 1g | Protein: 14g | Fat: 2g
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