Mexican Veggie Egg White Chips

These are great as snacks served with drinks. Top with guacamole and salsa for a Mexican twist, or alternatively use as a healthier base for nachos. 

Makes around 16 (Serves 2 as a snack)

Ingredients

  • 80g Two Chicks egg whites
  • 40g finely grated parmesan
  • 1/2 tsp cold water
  • 1/2 tsp salt
  • 1/2 tsp garlic pepper
  • Vegetable cooking spray

Method

  • Preheat the oven to 200°C, fan / 220°C, oven and spray a muffin tin (the type with the flat bottom) with vegetable cooking spray.
  • In a clean glass bowl add the egg whites, garlic pepper and whisk until fluffy.
  • Spoon the mixture into the base of the muffin cups, you want to just touch the bottoms.
  • Sprinkle over the parmesan so it’s evenly spread and top with a sprinkle of the garlic pepper.
  • Bake for 12-15 minutes until they’re golden brown. Remove from the oven and serve.
Tags: Sides, Snacks