Egg White Crisps
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.
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Equipment
- 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
- 1 cup liquid egg whites (I used Organic Valley Liquid Egg Whites)
- 2 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp grated 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.
Nutrition
Calories: 53kcalCarbohydrates: 2gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 430mgPotassium: 21mgFiber: 0.1gSugar: 0.1gVitamin A: 534IUVitamin C: 0.02mgVitamin D: 30µgVitamin E: 2mgVitamin K: 0.1µgCalcium: 31mgIron: 1mgMagnesium: 2mgPhosphorus: 26mgSelenium: 2µgZinc: 1mg
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