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.