Crispy Cheese and Egg Chips – Easy Low Carb Snack
I make these cheese and egg chips all the time when I want something crunchy without reaching for a bag of regular chips.
Chips are my weakness (I love anything crunchy). So having something I can throw together with just egg whites and shredded cheese has been a game changer. I like how fast they come together, and there’s no fuss. Just mix, bake, and you’re done.
The Italian seasoning gives them a little something extra too. They hit that savory, crispy spot without needing a long ingredient list or a bunch of prep.
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It is amazing how three basic ingredients turn into something that actually feels like a snack. I love that they are high-protein and low-carb, so I can munch without thinking twice.
How to Make Cheese and Egg Chips
Here are the ingredients you need to make these egg and cheese chips, plus step by step instructions for how to make them.
Ingredients
- 4 egg whites
- 1/2 cup cheddar cheese, finely shredded
- 1 tsp Italian Seasoning
Step by Step Instructions
1. Preheat your oven to 400°F. While it heats, lightly grease a 24-cavity mini muffin pan. This helps the chips release easily once they’re baked and crisp.
2. Separate the egg whites from the yolks and place the whites in a medium mixing bowl. You won’t need the yolks for this recipe, so you can save them for another dish or discard them.
3. Add the shredded cheddar and Italian seasoning to the egg whites. Whisk everything together until it’s well combined. The mixture will be slightly foamy and cheesy – exactly what you want.
4. Spoon the mixture evenly into the 24-cavity muffin pan. The mixture will puff up a little as it bakes, so no need to overfill.
5. Bake in the preheated oven for about 15 minutes, or until the edges are golden brown and the chips look set and crispy.
6. Let them cool in the pan for a few minutes. This helps them firm up so they don’t fall apart when you take them out. Then, gently transfer each chip to a wire cooling rack. They’ll continue to crisp as they cool completely.
These cheesy egg chips are a crowd favorite. Easy, quick, and way better than anything from a bag.
More Snack Bites
- No Bread Cucumber Sandwiches
- Zucchini Pizza Bites
- Salmon Cucumber Bites
- Cheddar Cheese Taco Cups
- Mini Cheeseball Bites
- Easy Zucchini Tots
Cheese and Egg Chips
Ingredients
- 4 egg whites
- 1/2 cup cheddar cheese, finely shredded
- 1 tsp Italian Seasoning
Instructions
- Preheat your oven to 400°F. While it heats, lightly grease a 24-cavity mini muffin pan. This helps the chips release easily once they’re baked and crisp.
- Separate the egg whites from the yolks and place the whites in a medium mixing bowl. You won’t need the yolks for this recipe, so you can save them for another dish or discard them.
- Add the shredded cheddar and Italian seasoning to the egg whites. Whisk everything together until it’s well combined. The mixture will be slightly foamy and cheesy – exactly what you want.
- Spoon the mixture evenly into the 24-cavity muffin pan. The mixture will puff up a little as it bakes, so no need to overfill.
- Bake in the preheated oven for about 15 minutes, or until the edges are golden brown and the chips look set and crispy.
- Let them cool in the pan for a few minutes. This helps them firm up so they don’t fall apart when you take them out. Then, gently transfer each chip to a wire cooling rack. They’ll continue to crisp as they cool completely. Serve and enjoy!
