Zero Carb Carnivore Chips
Zero Carb Carnivore Chips
Ingredients
- 6 egg whites, from large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup Parmesan cheese, finely shredded
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 12-cup muffin tin or use a silicone muffin tin.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, using an electric mixer, beat the egg whites until they form soft peaks. This usually takes about 3-5 minutes. The egg whites should be foamy and hold their shape but still be soft at the tips.
⏱️ 5 min
- 3
Gently fold in the garlic powder, onion powder, smoked paprika, salt, and black pepper into the beaten egg whites until just combined. Be careful not to deflate the egg whites too much.
⏱️ 2 min
- 4
Spoon the spiced egg white mixture evenly into the prepared muffin tin cups, filling each cup about two-thirds full.
⏱️ 3 min
- 5
Top each scoop of egg white mixture with a generous sprinkle of shredded Parmesan cheese.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until the chips are golden brown and feel firm to the touch. They should be crispy around the edges.
⏱️ 25 min•🌡️ 325
- 7
Remove the muffin tin from the oven and let the chips cool in the tin for a few minutes before carefully removing them. They will crisp up further as they cool.
⏱️ 3 min
- 8
Serve immediately or store in an airtight container at room temperature for up to 1 week to maintain crunchiness.
Kitchen Tools
Nutrition Facts (per serving)
Zero Carb Carnivore Chips
- 6 egg whites, from large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup Parmesan cheese, finely shredded
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 12-cup muffin tin or use a silicone muffin tin.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, using an electric mixer, beat the egg whites until they form soft peaks. This usually takes about 3-5 minutes. The egg whites should be foamy and hold their shape but still be soft at the tips.
⏱️ 5 min - 3
Gently fold in the garlic powder, onion powder, smoked paprika, salt, and black pepper into the beaten egg whites until just combined. Be careful not to deflate the egg whites too much.
⏱️ 2 min - 4
Spoon the spiced egg white mixture evenly into the prepared muffin tin cups, filling each cup about two-thirds full.
⏱️ 3 min - 5
Top each scoop of egg white mixture with a generous sprinkle of shredded Parmesan cheese.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until the chips are golden brown and feel firm to the touch. They should be crispy around the edges.
⏱️ 25 min•🌡️ 325 - 7
Remove the muffin tin from the oven and let the chips cool in the tin for a few minutes before carefully removing them. They will crisp up further as they cool.
⏱️ 3 min - 8
Serve immediately or store in an airtight container at room temperature for up to 1 week to maintain crunchiness.