2 Ingredient Keto Chips – Low Carb, Gluten-Free and So Crunchy!

Preheat the oven to 400F. Spray a non-stick mini-muffin pan with non-stick cooking spray (or grease the bottoms of the muffin cups with butter). Whisk the egg whites in a bowl with a fork. Divide the egg whites between the 24 mini-muffin cups (the egg white should just barely cover the bottom of the cup). Sprinkle the shredded Cheddar cheese over the egg whites in a muffin cups. Put the mini-muffin tin in the oven and bake for 10 minutes, or until the edges of the chips are just starting to brown. Remove the mini-muffin tin from the oven and let the keto chips cool, then remove the chips from the muffin cups and serve