Egg White Crisps are high in protein, low in calories, carbs, and fat. I like them fresh from the oven just to snack on or to dip into hummus for even more protein.
1 muffin pan cupcake size or mini muffin - I use silicone muffin pans and do not need to spray with oil before baking
1 small bowl
1 tsp
Ingredients
1cupliquid egg whites (I used Organic Valley Liquid Egg Whites)
2tspgarlic powder
1/2tspsalt
2tbspgrated cheese or nutritional yeast
Instructions
Preheat oven to 400°F
In a bowl, whisk Liquid Egg Whites, garlic powder, grated cheese (or nutritional yeast for vegans), salt.
Use a silicone regular size muffin pan or a silicone mini muffin pan. If you use a non silicone pan you will need to spray with oil first.
Spoon 1 tsp egg white mixture into the regular size pan and 1/2 tsp into the mini muffin pan.
Bake for 15-20 minutes or until golden brown.
Remove from the pan and let cool.
Notes
Recrisp – If you do not eat all the crisps once made and they become softer as you would like to, just place them into the oven on a low heat for a few minutes. They will re-crisp again beautifully. The nutritional information is automatically calculated and can vary based on ingredients and products used.
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