I keep these keto zero net carb chips on hand for queso, salsa, cheesecake dip, and every snacky craving in between. With just three ingredients, they’re the crunchy little secret I never want to run out of.
I’m obsessed with these keto zero net carb chips because they actually crunch, not that sad bendy “chip” situation I refuse to pretend is fine. I keep them around for queso, salsa, cheesecake dip, or straight-up snacking when my stomach starts acting dramatic.
The combo of egg whites and psyllium husk powder gives me that sturdy scoop factor I want without dragging carbs into the party. And yes, I absolutely eat them by the handful.
Salty, crisp, simple. No weird aftertaste, no flimsy nonsense, just chips I can pile next to dip and feel very smug about every single time.
Ingredients
- Egg whites keep these chips light, crisp, and packed with clean protein.
- They help the chips firm up without adding carbs or weird heaviness.
- Basically, they’re the glue that makes the crunch actually happen.
- Psyllium husk gives the chips structure, so they don’t crumble instantly.
- It’s fiber-rich too, which makes these feel more snack-worthy and filling.
- Plus, it helps create that cracker-like bite keto snacks usually miss.
- Fine sea salt brings the simple, salty chip vibe everyone actually wants.
- It keeps the flavor balanced, not bland or “healthy snack” boring.
- A little salt makes the crunch taste sharper, cleaner, and way more fun.
Ingredient Quantities
- 2 large egg whites
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon fine sea salt
How to Make this
1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Separate 2 large egg whites into a clean, grease free bowl.
3. Whisk the egg whites until they form soft to medium peaks.
4. Gently fold in 2 tablespoons psyllium husk powder and 1/2 teaspoon fine sea salt until a thick, uniform dough forms.
5. Place the dough between two pieces of parchment paper and roll or press it very thin, about 1 to 2 millimeters thick.
6. Remove the top parchment, transfer the rolled dough to the prepared sheet, and score into chip shapes with a sharp knife or pizza cutter.
7. Bake on the middle rack for 30 to 40 minutes, or until the chips are dry, lightly golden, and crisp at the edges.
8. Turn off the oven, open the door slightly, and let the chips cool in the oven for 10 minutes to finish crisping.
9. Remove from oven, break along the score lines, and allow chips to cool completely on a wire rack before serving.
10. Store in an airtight container at room temperature for up to 3 days to maintain crispness.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Clean mixing bowl (grease free)
5. Whisk
6. Measuring spoons
7. Spatula or rubber scraper
8. Rolling pin or second flat object for pressing (and extra parchment)
9. Sharp knife or pizza cutter
10. Wire cooling rack
FAQ
Keto Zero Net Carb Chips Recipe Substitutions and Variations
- Egg whites: 3 tablespoons aquafaba per egg white, or 2 tablespoons powdered egg white reconstituted per egg white, or 4 tablespoons pasteurized liquid egg whites for equal volume and binding
- Psyllium husk powder: 1:1 swap with finely ground flaxseed meal for structure, or use xanthan gum at about 1/4 to 1/3 the psyllium amount for binding, or swap with ground chia seeds 1:1 though expect a slightly gelatinous texture
- Fine sea salt: kosher salt at 1.5 times the volume, or table salt at a 1:1 ratio, or pink Himalayan salt at a 1:1 ratio for mineral notes
Pro Tips
1. Whisk the whites until just past soft peaks so they still have some gloss and elasticity; that gives structure without drying the finished chips.
2. Let the psyllium sit with the whipped whites for a minute before rolling so it hydrates evenly. If it seems too stiff, add a drop or two of water, not more than a teaspoon, until it spreads thinly.
3. Roll the dough as thin and even as possible, using a second piece of parchment and firm, steady pressure; uneven thickness causes some chips to burn while others stay soft.
4. Finish crisping with the oven door cracked and cooling on a rack; residual heat and airflow are what turn them from brittle to perfectly crisp, so resist the temptation to take them out immediately.
Keto Zero Net Carb Chips Recipe
I keep these keto zero net carb chips on hand for queso, salsa, cheesecake dip, and every snacky craving in between. With just three ingredients, they’re the crunchy little secret I never want to run out of.
1
servings
56
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Clean mixing bowl (grease free)
5. Whisk
6. Measuring spoons
7. Spatula or rubber scraper
8. Rolling pin or second flat object for pressing (and extra parchment)
9. Sharp knife or pizza cutter
10. Wire cooling rack
Ingredients
2 large egg whites
2 tablespoons psyllium husk powder
1/2 teaspoon fine sea salt
Directions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Separate 2 large egg whites into a clean, grease free bowl.
- Whisk the egg whites until they form soft to medium peaks.
- Gently fold in 2 tablespoons psyllium husk powder and 1/2 teaspoon fine sea salt until a thick, uniform dough forms.
- Place the dough between two pieces of parchment paper and roll or press it very thin, about 1 to 2 millimeters thick.
- Remove the top parchment, transfer the rolled dough to the prepared sheet, and score into chip shapes with a sharp knife or pizza cutter.
- Bake on the middle rack for 30 to 40 minutes, or until the chips are dry, lightly golden, and crisp at the edges.
- Turn off the oven, open the door slightly, and let the chips cool in the oven for 10 minutes to finish crisping.
- Remove from oven, break along the score lines, and allow chips to cool completely on a wire rack before serving.
- Store in an airtight container at room temperature for up to 3 days to maintain crispness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 83g
- Total number of serves: 1
- Calories: 56kcal
- Fat: 0.1g
- Saturated Fat: 0.03g
- Trans Fat: 0g
- Polyunsaturated: 0.02g
- Monounsaturated: 0.03g
- Cholesterol: 0mg
- Sodium: 1092mg
- Potassium: 128mg
- Carbohydrates: 11.5g
- Fiber: 11g
- Sugar: 0.5g
- Protein: 7.7g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 25mg
- Iron: 0.62mg
