These 2-ingredient keto chips start with egg whites and shredded cheddar, and bake up light and cheesy with crisp edges. I’ve made plenty of cloud bread over the years, but these are the crunchy ones — sturdy enough to scoop up guacamole.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
The idea sounds odd until you try it: the egg white bakes into a thin, crisp wafer, and the cheddar melts right into it and browns at the edges. That’s the whole recipe.
Ingredients
- Egg whites: The whole trick is getting them thin. A splash of water helps the whites froth up so they’re easier to spoon into the molds in a thin layer — thin is what makes them chips instead of little omelets.
- Shredded cheddar: This is where the flavor and the crisp come from. Shred your own from a block if you can — the bags of pre-shredded have a starchy coating that keeps the cheese from melting as cleanly.
- Seasonings (optional): Garlic powder, onion powder, dried herbs, whatever you like. Leave them out entirely if you want the chips strictly carnivore.
How to make keto chips
- Heat the oven to 400°F. Grease a muffin pan — skip this if yours is silicone, the chips pop right out.
- Froth the egg whites with the water for about 15 seconds. A handheld mixer is fastest, but a whisk works. You want frothy, not stiff peaks. Stir in your seasonings if you’re using any.
- Spoon about a teaspoon — just enough to cover the bottom of each muffin cup in a thin layer. Thin is the whole game here — thick spoonfuls bake into little omelets, not chips.
- Sprinkle shredded cheddar over each one.
- Bake 10–12 minutes, until the edges turn golden brown.
- Lift them out with a small spatula and stand them on their sides so they cool quickly. Best eaten right away.
Tips for crispy keto chips
- Keep the egg white layer thin. This is the most important tip. Too much mixture makes the chips thick and puffy instead of thin and crispy.
- Don’t overwhip the whites. Frothy is the goal — a quick 15-second froth is enough. Stiff peaks make them puffy like cloud bread instead of crisp like chips.
- Watch the edges. They’re ready when the edges have browned and crisped up. If the centers still look wet, give them a little longer.
- Let them cool briefly. I like standing them on their sides after removing them from the muffin pan so they cool a little faster.
- Go easy on the salt. Cheddar already brings plenty of salty flavor, especially if you’re adding seasoned salt or a spice blend.
These aren’t thick, hard potato chips. They’re lighter and more delicate, with a nice crisp bite, especially around the edges.
FAQs
- Are these chips keto? Yes — just egg whites and cheese, practically zero carbs. Skip the seasonings and they’re carnivore too.
- What’s the best cheese to use? Cheddar is my pick — it crisps well and the flavor is right. A harder cheese like parmesan gets even crispier. Mozzarella works too, but it stays a little softer.
- Can I double the recipe? Yes — double everything and use two muffin pans so the cups don’t get crowded.
- How do I store leftovers? Honestly, they’re best the day they’re baked. If you have extras, keep them in an airtight container at room temperature and expect them to be a little less crisp.
More low-carb recipes to try
- Garlic Cloud Bread — The soft, fluffy original — same low-carb idea, totally different texture.
- Low Carb Pizza Crust — Another low-carb favorite for pizza night.
Inspiration and adaptation from Melissa of Sparkles to Sprinkles.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
2-Ingredient Keto Chips (Egg White + Cheese)
Thin, cheesy chips baked from egg whites and cheddar with crisp golden edges — sturdy enough for dipping. Keto and carnivore friendly.
Equipment
- Muffin pan
Ingredients
- 2 egg whites
- 2 teaspoons water
- 2 tablespoons shredded cheddar cheese
- Seasonings of your choice optional
Instructions
- Heat the oven to 400°F. Grease a muffin pan — skip this if yours is silicone, the chips pop right out.
- Froth the egg whites with the water for about 15 seconds. A handheld mixer is fastest, but a whisk works. You want frothy, not stiff peaks. Stir in your seasonings if you’re using any.
- Spoon about a teaspoon — just enough to cover the bottom of each muffin cup in a thin layer. Thin is the whole game here — thick spoonfuls bake into little omelets, not chips.
- Sprinkle shredded cheddar over each one.
- Bake 10–12 minutes, until the edges turn golden brown.
- Lift them out with a small spatula and stand them on their sides so they cool quickly. Best eaten right away.
Notes
Keep the egg white layer thin — that’s what makes them crisp instead of puffy. Shred your own cheddar for the cleanest melt.
Nutrition
Serving: 3chipsCalories: 70kcalCarbohydrates: 0.4gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 115mgPotassium: 16mgSugar: 0.1gVitamin A: 170IUCalcium: 121mgIron: 0.03mg
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
Tried this recipe?Let us know how it was!
Brilliant! And they ARE tasty and crunchy!
I am wondering if I were to make a bunch can i make a day ahead, will they stay fresh?
Hi Billie. If you have some chips left, Try to refrigerate, then next day take the chips out and put them in the toaster for 1 min. They should go back to crispiness.
I will try that and see how it works! Thank you!
Mine weren’t that crisp- more puffy! What did I do wrong!
HI Julissa. Try adding a little more water. Also be sure to cover just the bottom of the muffin pans so they should come out thin and crispy. Let me know if worked
Can you use carton egg whites from Costco for this
For paleo, I plan to use a cashew cheese shredded on top.
I have not used cashew cheese, but this sounds yummy.
This looks unbelievably awesum!!!!
Thank you.. Let me know if you going to give them a try and what your thoughts
Want to make them
I just want to thank you for this amazing recipe! I struggle with chips. It is an addiction honestly to potato foods! But this was amazing. I added all my favorite seasonings n topped half of them with pepperoni! I made mine in a mini muffin pan. They turned out amazing. Half of them were fluffy n half were crispy which i felt was a success for my first attempt. Plus i love the low calorie aspect!!! So much potental to do so much with these!!! I didnt need dipping sauce with mine!!!!!!!
HI Laura, Glad you enjoyed! Good idea with topping with pepperoni. I bet they were delish. So they turned out like little mini crispy pizzas?
They were!!!! Yeah mini bite sized pizzas… altho pringles pizza flavored chips were my inspiration to add pepperoni 🙂
How do i get the recipe
So I am curious as to if you were to blend the cheese in with the eggs do you think it would still be crunchy? I have a Vita-Mix and was thinking of blending all the ingredients together in it then divvying up the eggs in the pan. I will probably try it this weekend and let you know! Love this recipe gotta try it now! Thank you!
HI Jennie, I haven’t tried blending eggs and cheese in a mixer. I just put the cheese on top. I look forward to hearing from you if you decide to give it a shot.. Please let me know how it came out. Good luck… ~ Irina
I really love the cloud bread chips with only 2 ingredients. When I just made them I used 2 eggs white and 1/4 cup shredded cheese and whipped them a little bit in my mixer. Then I just used my 1 tablespoon cookie dough scooper and scooped them into little piles and put them on top of parchment paper on top of my oven stone. They came out fantastic. My son is on a ketogenic type of diet and has really missed chips a lot. These are great. I was curious as to how you have found the best way to store them?
HI Christina… I’m glad you and your son are enjoying these chips. Whipping the batter is even more great idea. For the better crisp. I have not made more than 2 batches at a time, but I did store them in the refrigerator few days. I found that putting them in a toasted oven for a minute or less will bring them back to crispiness…
Why don’t you post calories for recipes??
I’m going to edit and add the info. Good idea. Here’s info for 1 chip:
Calories 12.0
Total Fat 0.8 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 2.1 mg
Sodium 24.2 mg
Potassium 0.0 mg
Total Carbohydrate 0.1 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 1.1 g
can Egg Beaters egg whites be used in cloud chips recipe ?
I haven’t used egg beaters. But why don’t you try and see how it goes… Let me know if it was success
I want to make cloud bread but I don’t have an oven, any alternative?
Victoria, do you have a toaster oven? You should be able to make them there. It will not fit as much, but perhaps you can try half the batch to start with… Let me know how it goes
Oh My Goodness!! It turned out Great !! Love this recipe, so easy and Zero Carb too!! Thank you!!
Awesome Eva!! So glad you enjoyed! ? You’re welcome
Would love to print this recipe but so no option to. Also my client is lactose intolerant, has anyone tried other dairy free mozza?
I made these today using my tart shell pan.They were just the perfect size,for a little snack. I put chili powder and a little salt,topped with cheddar cheese.Thay were just perfect.
Hi – can I just check, do you only very lightly whisk these? In the picture they look more or less unwhipped, is that right?
HI Jane,
No you don’t need to whip them. Just whisk lightly. Works good.
You can still whip the mixture if you want…. Good luck…
Glad you’re enjoying…?
Hi, great recipe! Mine came out more puffy than crispy. I did read the comment below, so I will try again. You are right about the salt! I was going to try ranch seasoning
Do you have the nutrition information for these? Thank you!
I made these but they were not that crispy! I put a little water and some garlic jalapeño seasoning and mozzarella cheese. I cooked them a little longer then put them in my air fryer for five more mins. Then they were perfect! Great snack!
Hi Cherie… fantastic idea using air fryer… glad you were able to enjoy them
I’m curious why you use just egg whites and not the whole egg. We’re starting my son on modified Atkins in hopes of getting his seizures under control and I’m excited to try this recipe for him!
Egg whites is what makes it fluffy , light and crispy. You can try with whole egg. Also try cloud bread recipe, which uses both whites and yolks, separated
Can I make the ahead of time? Do they keep?
I have a diet where I cannot digest much and for lastn3 years been mostly liquid til I came across the egg white 90 second bun and these treats.. and they are a blessing to me who hasn’t had a crunchy treat in 3 years!!! I change up spices from cinniman, to pumpkin spice, to many others as well , it’s so nice to have something I can make like these treats and the egg bun to slice and have a piece of toast again 🙂