approximately half cup shredded cheddar cheese (or cheese of your preference)
seasoning to flavor (non-obligatory)
INSTRUCTIONS:
Preheat oven to 400 tiers.
Grease a mini muffin pan REALLY well with vegetable or olive oil. You also can use Pam, but individually, I don’t think it works as well.
Separate 4 egg whites and seasoning of choice right into a bowl and whisk well. I simply add a pinch of garlic salt and black pepper, and every so often rosemary!
Spoon about half of tablespoon of your egg white mixture into each muffin compartment (simply until you have got a very thin layer overlaying the bottom). The muffin pan I use has 24 slots, and I discover that 3-4 egg whites fills them perfectly. Keep in thoughts, the thinner you cowl the lowest, the crispier your chips can be. If you're making it too thick, your chips will handiest be crispy on the rim, however nonetheless certainly tasty!
Top every one with a pinch of shredded cheddar cheese. When I’m performed, I use a small spatula to make certain none of the cheese is touching the rims for simpler clean up. The cheese has a tendency to paste to the sides a piece. The silicone muffin tins are a good deal easier to smooth… I’m ordering one pronto. ;)
Bake for 10-20 minutes or till the rims have browned. Your baking time will depend on how thick your egg mixture is.
Use a small spatula to remove the chips from the pan. Eat right away and enjoy!
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