Raspberry Mojito Cupcakes

You only need 2 ingredients for these easy low carb chips! Crispy and cheesy, this flavoursome Keto snack is ready in minutes.

Do you get those days when you feel you NEED to relax?

Life has this habit of getting just so darn busy. I always seem to have a list of important tasks that need ticking off. Does this list ever get shorter? I think you know the answer. The list has got to be magical, it keeps on growing.

I wish I could swap it for that self-filling pot of gold from Jack and the Beanstalk. Or was that a hen that lays golden eggs? Whichever. I’ll take them both and Jack can have my list.

The one thing we can definitely do is very, very simple. Ignore that list. Once in a while. And relax!

These delicious keto chips are made with just two ingredients! The first ingredient is egg whites and the second one is shredded cheese!

Crispy chips that are actually good for you – what a find!  When you feast on these epic chips, the crunching sound resonates in your ears!  They taste like crispy baked cheese, yummy yum yum!  They are even better then regular chips!

My favorite type of cheese to use in these 2 ingredient keto chips is shredded Cheddar cheese.  The Cheddar flavor is so delicious!

Ingredients

• 2 egg whites
• 2 TBS Shredded Cheddar cheese
• 1 TBS Water (Optional)
• Spices and herbs are optional and highly recommended.

Instructions

1. 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. (see photo)
2. Whisk your egg whites, water, add your favorite herbs and spices
3. 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.
4. Sprinkle a pinch of cheddar cheese on top of egg mixture. I tried with shredded Mozzarella, the result was delicious too.
5. Bake for 10 minutes until the edges of your chip are a nice golden brown.
6. 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.
7. Enjoy immediately. My favorite is to dip into fresh guacamole, but of course you can use your dip of choice.