Ingredients
Method
- Gather all your ingredients. Preheat oven to 340°F (170°C). Line a baking sheet with parchment paper.
- Separate the egg yolks from the whites. Add the egg whites and cream of tartar to a clean bowl.
- Beat the egg whites until soft peaks form, then gradually add the protein powder while continuing to beat until stiff, glossy peaks form.
- Gently fold in the grated parmesan cheese and diced chives into the egg white mixture using a spatula until just combined.
- Spoon mounds of the mixture (about 1 tablespoon each) onto the prepared baking sheet, leaving some space between them.
- Bake for 5 minutes at 340°F (170°C), then reduce the oven temperature to 140°F (60°C) and bake for an additional 40-45 minutes until crispy. Cool completely before serving.
Notes
- Ensure your egg whites are completely free of any yolk for best whipping results.
- For extra crispy snacks, make sure they are fully cooled before storing. If they lose crispiness, a quick 5-10 minute reheat in a 200°F (95°C) oven can revive them.
- These snacks are best enjoyed within 2-3 days when stored in an airtight container at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra crispy snacks, make sure they are fully cooled before storing. If they lose crispiness, a quick 5-10 minute reheat in a 200°F (95°C) oven can revive them.
- These snacks are best enjoyed within 2-3 days when stored in an airtight container at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.