Cheesy Cloud Chips
by Betsy Carter • featured in 4 Delicious Cheese Chips
Under 30 min
Inspired by careofhealth.online
Under 30 min
Ingredients
for 24 chips
- 4 egg whites
-
1 teaspoon garlic powder -
2 teaspoons parsley - salt, to taste
- pepper, to taste
-
½ cup shredded cheese blend (50 g)
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Preparation
- Preheat oven to 400°F (200˚C).
- In a bowl, whisk together egg whites, garlic powder, parsley, salt, and pepper.
- Evenly distribute egg mixture in a greased mini muffin tin. The more mixture per muffin slot, the thicker the chip.
- Top with shredded cheese.
- Bake for 12-15 minutes, or until until cheese is melted and edges are slightly brown.
- Cool for 10 minutes.
- Remove chips using an offset spatula.
- Enjoy!
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Tips
-
selmione
I didn’t add parsley or garlic powder. Instend i added oregano and basil, and it tasted great! I loved the crisp on the top! Im defently gonna make these again!😋💗
2018-09-14T14:32:06Z Helpful (6) -
Emma Saccomani
They were good,but I wouldn’t make them again due to how long it took to make,they tasted alright,i added less parsley so it didn’t get stuck in my throat,it tasted a bit like an omelette which i could make quicker,as for the look,they didn’t look very appetizing when I took them out either. 🤷♀️
2018-07-14T17:18:46Z Helpful (4) -
cole_mmmmmm
I didn’t have a mini muffin pan but a regular one worked fine. I also substituted parsley for oregano. Because oregano is stronger than parsley I only used half a teaspoon. It still tasted great. My garlic powder started to clump up though so I had to fish that out of my egg whites with a spoon. It was still pretty good so I’d totally make it again.
2018-06-25T22:45:14Z Helpful (3) -
dletizia
Let them cool for a while then take it off
2018-07-21T17:46:24Z Helpful (2)
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