If you heard of cloud bread, you may be aware that it made the internet go crazy. For a good reason though. If you tried it, most likely you appreciate how this carbless cloud bread is a delicious substitute for regular bread, how well it goes with meat, cheese or burgers and how fluffy and soft it is.
But sometimes you want something a little more crunchy to munch on, like you want to dip that chip into the yummy guacamole. Of course you can dip with your veggies too, but how about a chip, completely carb free that looks like a chip, tastes good too while having only 2 ingredients. Brilliant!
These are cloud bread chips. Or call them egg chips. I adapted this recipe from Sparkles and Sprinkles.
The beauty of this recipe that it is very quick to prepare and that you can add any of your favorite spices and herbs.
While you may already know that with cloud bread, the key to the recipe is to fluff up the egg whites to stiff peaks, in this chip recipe you don’t need to stiff peak your egg whites, but instead gently whisk them as if you prepare for your omelette. For this recipe you don’t use the whole egg, just the egg whites. Note: If you wonder what to do with left over egg yolks, here’s the good post with 50 recipes to use for left over egg yolks.
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.
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
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.
Sprinkle a pinch of cheddar cheese on top of egg mixture. I tried with shredded Mozzarella, the result was delicious too.
Bake for 10 minutes until the edges of your chip are a nice deep brown.
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.
Enjoy immediately. My favorite is to dip into fresh guacamole, but of course you can use your dip of choice.
Credits: Inspiration and adaptation from Melissa of Sparkles to Sprinkles
Let me know if you make these Cloud bread chips and what did you think of this simplest 2 ingredient recipe? Also what herbs and spices did you add?