These chips are so light, airy and crispy. They are also low carb, high protein and keto-friendly. The chips need just 2 ingredients and are easy to make.
A stack of chips

These chips are light and crispy. The texture is a cross between a cheese puff and a chip. You don’t need to be on a low carb diet to enjoy them and I love that they are made with simple basic ingredients.

Ingredients

  • Parmesan cheese
  • Egg whites

Parmesan cheese: This recipe uses grated parmesan cheese. Make sure to use grated so that the cheese melts evenly. Cheese is used to help the chips crisp up.

Egg whites: Egg whites are whipped to medium peaks and layered between the parmesan cheese. When baked, the egg whites become light, airy and crispy, creating a puffy crispy chip.

How to Make Keto Chips

  • The egg whites are beaten until medium peaks form.
  • Sprinkle 1/2 teaspoon of grated parmesan cheese for each chip onto your prepared baking sheet, spreading it out slightly so it makes an approximate 1 1/2 inch circle.
  • Add 1 tablespoon of beaten egg white on top of the cheese. Sprinkle an additional 1/2 teaspoon of parmesan cheese over the egg white. Repeat with rest of your mixture.Steps to prepare cheese and egg whites for baking to make chips
  • Bake chips for about 12 minutes or until golden on top and around the edges. Allow the chips to cool and firm up further before eating.

Golden brown chips after baking

Texture

The chips have a very light, airy and crispy texture. The center of the chips have a texture like cheese puffs. The chips do not taste eggy if you use the right amount of parmesan cheese.
Light and airy crispy chips

Expert Tips

  • Make sure to use grated parmesan cheese. Shredded parmesan cheese does not melt as evenly.
  • You need to make sure there is a layer of parmesan cheese undeneath and above the egg whites. Without both layers, the chips do not fully crisp up.
  • The chips can also be cooked in an air fryer.

More Low Carb Chip Recipes

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5 from 1 vote

2 Ingredient Keto Chips

Light, crispy, and surprisingly satisfying, these 2-Ingredient Keto Chips are made with just whipped egg whites and Parmesan for a high-protein, low-carb snack that feels way more indulgent than it is. Baking the whipped whites creates an airy, crackly crunch, while the cheese melts into a salty, savory shell that crisps as it cools. They’re perfect for snacking straight off the rack, dipping into a sauce, or serving alongside soups and salads when you want crunch without the carbs.
Servings: 7 servings (recipe yields about 36 chips total)
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
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Ingredients

  • 4 large egg whites, room temperature
  • 3/4 cup (80g) grated parmesan cheese, the fresh kind found in the refrigerated section of the market

Instructions
 

  • Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper. If desired, lightly grease the surface of the parchment paper with cooking oil spray. If you are using a premium brand parchment paper, the chips should not stick, but they may stick to some other types of parchment paper so greasing will help with that.
  • Add the egg whites to a clean mixing bowl and whip with a hand mixer or stand mixer on medium speed until medium peaks form, about 2–3 minutes. The whites should look fluffy and gently fold over on themselves when the whisk is lifted.
  • Sprinkle about ½ teaspoon grated Parmesan onto one of your prepared baking sheets, spreading it out evenly into a 1.5 inch wide circle for each chip. Repeat this process 30 times, spacing the chips about 1 inch apart.
  • Add 1 tablespoon of the whipped egg whites on top of each cheese circle. Sprinkle another 1/2 teaspoon grated Parmesan cheese on top of the egg white, trying your best to cover the surface of the egg white. See photo in post for reference. If you have leftover egg whites, you can repeat the process and make more chips. I was able to yield 36 chips with my egg whites, but the amount will vary a little depending on the weight of your egg whites and how much they are whipped, so I recommend making 31 to start with.
  • Bake for 12–14 minutes, until the chips are golden brown, crisp around the edges, and dry to the touch. If you prefer to make these in the air fryer, preheat to 375F and cook for about 6 minutes, flip and cook for an additional 2 minutes. Cook time will vary depending on the air fryer. I used a oven-style air fryer and not the basket style.
  • Remove from the oven and let cool completely (about 15-20 minutes) to let the chips crisp up further. Once chips are cooled, they can be enjoyed right away. Store uneaten chips in an airtight container in the fridge or freezer. Chips left out too long at room temperature may soften, so make sure you store them in an airtight container soon after they are baked.

Notes

  • Parmesan note: Make sure to use the fresh kind of grated parmesan cheese that is found in the refrigerated section of the market and not the shelf stable shaker kind. This recipe works best with grated parmesan cheese. Shredded parmesan cheese will not melt and crisp up as evenly.
  • You do need to make sure you have a layer of parmesan cheese at the bottom and on top of the egg whites. This will ensure your chips are completely crispy.
  • I used Amazon Grocery grated parmesan cheese*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Parchment paper note: I used Reynolds parchment paper and did not have any issues with the chips sticking, but some other brands may not work as well, so you can grease the parchment paper just in case to prevent any potential sticking.
  • The recipe yields approximately 36 chips. The nutrition estimate is for 1/7 of the recipe.
Serving: 1serving (1/7 of recipe), Calories: 56kcal, Carbohydrates: 0.1g, Protein: 7g, Fat: 2g, Saturated Fat: 2g, Sodium: 134mg, Sugar: 0.1g
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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