Egg white chips, I’ve heard rumor of them . . . sometimes they are called cloud chips and popular with the keto and low carb diet fans.
I googled “how to make egg white chips” and found an assortment of savory takes on this low carb snack. The method on how to make egg white chips seemed time consuming, requiring them to be made in mini muffin tins and pulled out one by one (ugh, I’m thinking SO MUCH STICKING).
I also couldn’t find any type of egg white cloud crackers that were sweet . . . in a low carb sweet way. Everything was just salty, herby, cheesy — I have a sweet tooth and want a sweet egg white chip.
My solution to both the time consuming making process AND the lack of sweet egg white chips was to just come up with my own recipe and own way of making these keto snacks.
A little protein powder, cinnamon and stevia blended into the egg whites was easy enough, especially just all dumped in a mason jar and given a vigorous shake to combine. After baked crispy this tasty flavor combo reminded me of some popular cereals — like Captain Crunch mixed with Cinnamon Toast Crunch.
Common factor here is the CRUNCH. If you can pour the egg white mixture thinly enough in a big sheet pan, and par bake, cut into squares, flip and continue baking you can get the crunchiest little bites of YUM! This process of cutting them in the pan eliminated the tedious process of cooking all these cinnamon egg white chips in muffin pans.
A serving of these cinnamon peanut butter egg white chips have just 50 calories for TWELVE chips. Also, just 1g net carb and and welcomed little protein boost of 8g. If you don’t eat them all in one sitting, the leftovers can be stored in the fridge (air-tight container) and then re-crisped in the microwave for about 30 seconds, then let cool down some.
This creative "chip" is made from egg whites — almost no carbs or fat and a good source of protein. So addictive, you'll love them for entertaining or as a grab-and-go snack after a workout.
- 1 cup 8oz 100% Egg Whites
- ¼ cup peanut butter powder (like PB Fit) or almond powder, if preferred
- 20 drops liquid Stevia more or less, depending on sweetness preference
- 1 tsp. ground cinnamon
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Preheat oven to 400F degrees. Generously coat 10” x 15” rimmed cookie pan with cooking spray, paying extra attention to corners/sides.
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Add all ingredient to jar with lid and shake vigorously until combined. Pour out onto baking sheet, the entire surface should be thinly covered.
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Bakes for 15 minutes total but in 3 stages: First bake for 5 min, then remove and make slices with knife (6 rows short side, 8 long side for 48 pieces). Second, return and bake 5 MORE min, Third, remove and carefully use flat spatula to pull up pieces and flip over and then return to bake 5 min MORE, or until golden and crispy.
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Remove and let cool 5 minutes. Store in air-tight container. If needed, crisp back up in microwave for 30 seconds or so when eating leftovers.
Makes 48 chips. A serving of 12 chips has 50 cal, 0.8g fat, 1g net carb, and 8g protein
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for everyone that does not have a microwave, how can we use a toaster oven to re-crisp on another day? ty for the help! (also, do you know why they don’t just stay crispy on their own?)
Yes, I would try the toaster oven for a few minutes at a time, until desired recrisp. Why they don’t stay crisp is because basically they are just thin eggy crepes . . . if they had flour or something in them, they would crisp. But you have given me an idea to try in an air fryer and see what happens!
Can I replace the stevia with cane sugar? Or perhaps brown sugar?
I haven’t tried cane or brown sugar . . but I think i should work!