Carnivore Egg White Chips
Light, crispy, and cheesy — made with just egg whites, cheese, and salt.
Ingredients (Makes 1 tray):
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2 large egg whites
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1 tablespoon water
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½ cup shredded cheese (cheddar, mozzarella, or a mix — preferably low-moisture)
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Salt, to taste
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(Optional) pinch of garlic powder or smoked paprika (omit for strict carnivore)
Instructions:
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Preheat your oven to 325°F (160°C).
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Line a baking sheet with parchment paper or a silicone baking mat.
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Whisk:
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In a bowl, combine:
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2 egg whites
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1 tablespoon water
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A pinch of salt
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Whisk until frothy and slightly foamy (about 20–30 seconds).
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Fold in cheese:
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Stir in the shredded cheese until evenly mixed. The mixture will be thin and a bit runny — that’s perfect.
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Spoon onto tray:
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Drop spoonfuls of the mixture onto your lined tray, spreading slightly into thin rounds (about 2–3 inches wide).
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Leave space between each — they will spread a bit.
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Bake for 20–25 minutes, or until the chips are golden brown and crispy.
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Keep an eye on them after 18 minutes to prevent burning.
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You can flip them at the 15-minute mark for extra crispiness on both sides.
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Cool:
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Remove from oven and let cool completely on the tray. They will firm up as they cool.
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🔥 Tips:
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Make them extra thin for crunchier chips.
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Use a mini muffin tray to make uniform rounds.
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Store in an airtight container at room temp for 1–2 days, or in the fridge for longer crispness.
🧂 Flavor Variations (Relaxed Carnivore):
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Add parmesan for a saltier, crispier edge.
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Dust with bacon bits before baking.
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Use buffalo mozzarella for a softer chip with a chewy texture.
Would you like a bulk version, air fryer version, or zero-dairy variation next?