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!