1/2 cup shredded cheddar cheese or shredded parmesan cheese
salt and pepper
Optional Added Ingredients/Seasoning: ½ teaspoon garlic powder, ¼ teaspoon chili powder, ½ teaspoon Italian seasoning mix, ½ teaspoon taco seasoning, ½ teaspoon of cayenne pepper, or 2 teaspoon fresh herbs.
Preheat oven to 400 degrees and grease a mini muffin pan very well with olive oil.
Add egg whites to a bowl and add 1/4 tsp of salt and a pinch of pepper. You can also add optional herbs and seasoning if you like. Whisk well until combined.
Spoon about 1/2 tablespoon of egg white mixture into each muffin compartment. The thinner you cover the bottom, the crispier the chips will be.
Top each one with little piles of cheese. The cheese may stick to the edges a bit after baking, so make sure it is not touching the sides of the pan.
Bake for 10-20 minutes or until the edges have turned golden brown. Use paper towels if needed to remove any excess grease. Remove chips from the tin with a small spatula and enjoy immediately or let cool and store in an airtight container.