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Ingredients (serves 1 person, makes 12 chips. Prep time 2 minutes. Cook time 10 minutes)

• 2 egg whites
• 2 TBS Shredded Cheddar cheese
• 1 TBS Water (Optional)
• Spices and herbs are optional and highly recommended. For a different varieties of chips I used few different spices, like season-all spice, dried rosemary, thyme, garlic, onion, oregano, crushed red pepper and so on and so forth.

Preparation method

1. Preheat oven to 400 degrees. Spray your muffin pan with non-stick spray. If you don’t have a cooking spray, gently brush the pan with olive oil or avocado oil. If you want to double the amount of chips, then you will need to double the recipe and accordingly use two muffin pans. The one I used is 12-cup silicone muffin pan.

Whisk your egg whites, water, add your favorite herbs and spices

1. Spoon egg white mixture just to cover the bottom of the muffin pan (see photo above). The less you put, the more chips you will have and the crispier they will turn out.
2. Sprinkle a pinch of cheddar cheese on top of egg mixture. I tried with shredded Mozzarella, the result was delicious too.
3. Bake for 10 minutes until the edges of your chip are a nice deep brown.
4. Remove from oven and use a small spatula to help remove the chip from the bottom of your muffin pan. They should come off easy. I like to put chips on their sides, that way they cool off quicker.
5. Enjoy immediately. My favorite is to dip into fresh guacamole, but of course you can use your dip of choice.

tags: low-carb

source: http://thebigapplemama.com/2016/10/low-carb-cloud-bread-chips.html