Two Ingredient Cheese Crisps

Since I began eating super low carb – or “keto” – I have been experimenting with all kinds of fun recipes – some of which have been absolutely amazing… and some of which I have literally thrown out and tried to hide the evidence before Mike got home. One of the things I have been most impressed with is how sometimes the simplest of recipes end up tasting the best. These Two ingredient Cheese Crisps are no exception. I discovered this kind of by accident and have become completely addicted to these – changing up one of the two ingredients to make a completely different flavor.

I was making my beloved Breakfast Casserole Muffins when I “discovered” just how tasty these Cheese Crisps are. I have since changed them up by trying different types of cheese (extra sharp is my favorite!) as well as mixing in different seasonings. You can sprinkle in some cayenne pepper for a spicy kick, cumin for a bit of a Mexican flare, or even crumble up crispy bacon for a breakfast crisp! My only warning with these – is be careful how many you eat! I can polish off the entire batch in one sitting if I am not careful. They are just TOO good!

4.5 from 2 votes

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Two Ingredient Cheese Crisps

Ingredients

• 1 cup shredded cheese
• 2 egg whites only

Instructions

1. Preheat oven to 400.

2. In a small mixing bowl, combine the egg whites, cheddar, and any herbs or spices you chose.
   

3. Grease a 24 slot mini muffin pan and drop very small portions of the cheese mixture into the muffin tins.
   

4. Spread it around getting it as thin as you can for optimal crispiness.
   

5. Bake for 10-20 minutes, or until browned to your liking.
   

6. Allow to cool before serving.