Crispy, savory, and ready in minutes—these Parmesan Egg Chips are the perfect low-carb snack or crunchy side for your favorite keto meal. With only two main ingredients, they’re quick to make and virtually carb-free.
Ingredients (makes ~12 chips)
- 2 large eggs
- 60g (½ cup) grated Parmesan cheese
- Pinch of black pepper or seasoning of choice (optional)
Instructions
- Preheat Oven
- Heat oven to 190°C / 375°F. Line a baking sheet with parchment paper.
- Prepare the Mixture
- In a bowl, whisk the eggs until smooth.
- Stir in the Parmesan cheese and seasoning until combined.
- Form the Chips
- Spoon small mounds of the mixture (about 1 tablespoon each) onto the baking sheet, spacing them apart.
- Spread each mound slightly with the back of the spoon to flatten.
- Bake Until Crisp
- Bake for 8–10 minutes, or until the edges turn golden brown.
- Remove from oven and let cool on the baking sheet for 2–3 minutes—they’ll crisp up as they cool.
Macros (per chip)
- Calories: ~35 kcal
- Fat: 2.5g
- Protein: 3g
- Total Carbs: 0.2g
- Net Carbs: 0.2g
Pro Tips:
- For extra flavor, mix in garlic powder, paprika, or Italian herbs before baking.
- Make them in a mini muffin tin for perfectly round chips.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days (re-crisp in the oven).
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