INGREDIENTS:
- 4 egg whites
- approximately 1/2 cup shredded cheddar cheese (or cheese of your choice)
- seasoning to taste (optional)
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- Grease a mini muffin pan REALLY well with vegetable or olive oil. You can also use Pam, but personally, I don’t think it works as well.
- Separate 4 egg whites and seasoning of choice into a bowl and whisk well. I just add a pinch of garlic salt and black pepper, and sometimes rosemary!
- Spoon about 1/2 tablespoon of your egg white mixture into each muffin compartment (just until you have a very thin layer covering the bottom). The muffin pan I use has 24 slots, and I find that 3-4 egg whites fills them perfectly. Keep in mind, the thinner you cover the bottom, the crispier your chips will be.
- If you make it too thick, your chips will only be crispy on the rim, but still really tasty!
·
Top each one with a pinch of shredded cheddar cheese. When I’m done, I
use a small spatula to make sure none of the cheese is touching the edges for
easier clean up. The cheese tends to stick to the sides a bit. The silicone muffin tins are
much easier to clean… I’m ordering one pronto. ;)
·
Bake for 10-20 minutes or until the edges 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 immediately and enjoy!
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