Crispy Keto Fiesta Chips

1. Preheat Oven

Preheat your oven to 300°F.

2. Whisk Egg Whites

In a large bowl, whisk the egg whites together with the salt until frothy.

3. Combine Ingredients

Stir in the finely crushed pork rinds, preshredded Mexican cheese blend, and taco seasoning. Combine well until the mixture is uniform.

4. Roll Mixture

Place a large piece of parchment paper on your work surface and pat the mixture into a square. Place another piece of parchment paper on top and use a rolling pin to roll it out into a thin, 12-inch square.

5. Score Mixture

Use a sharp knife to score the mixture into 2-inch squares, and then into triangles.

6. Bake Chips

Transfer the parchment paper with the scored mixture onto a large baking sheet and bake in the preheated oven for about 20 minutes, until the chips turn golden brown.

7. Allow to Crisp

Turn off the oven and leave the chips inside for about another 20 minutes to firm up.

8. Cool and Store

Remove the baking sheet from the oven and let the chips cool completely. Once cool, break them apart along the score lines and store in a covered container on the counter for up to three days.