It is a day for celebrating, fun in the sun, fireworks and backyard BBQs!  A time for  sweet creamy desserts and salty sides.  But as someone who is currently watching and limiting every carb he takes in, how can I partake in the fun and not be a total Debbie Downer to everyone else?  Enter Carb-less Chips!!

So this morning in prep for our family BBQ, I was making Cloud Bread and decided to experiment on a smaller scale – what about chips?  They turned awesome and you are beneficiary.  Seriously, enjoy

Ingredients:

• 4 Egg whites
• 1/2 Tbsp of Water
• 1/2 tsp of Chipotle Pepper

1. Pre-heat over to 400 degrees.
2. Combine all ingredients in a bowl and whisk well.
   1. Note:  I use Chipotle Pepper for the spice in this because I like it spicy, feel free to play with the spices that speak to you)
3. Spoon mixture into a cupcake pan (I prefer the mini-cupcake pans but whatever will do) until the bottom of each cupcake is just covered by the mixture.
   1. Note:  You are going to be tempted to overfill, don’t!!  They will come out much crispier the thinner you pour your batter.
4. Bake for 13-15 minutes checking to make sure they do not burn.
5. Remove and eat immediately.
   1. Note:  You can also immediately spray with coconut oil and salt if desired.

Now you have a way to battle the bowl of chips on the picnic table that everyone else is diving into.  Enjoy!!