Low-Carb Crispy Chips

The original crepe batter recipe is adapted from "The Low-Carb Comfort Food Cookbook" by Michael and Mary Dan Eades, John Wiley & Sons, Inc., 2003.
Basic Crepe mix (same as the crepe recipe listed elsewhere)

1 1/4 cups egg white*
1/3 cup MP safe sour cream
2 tbsp. unenriched flour**
1/2 tsp. baking powder
1 tbsp. water
pinch of salt
2 tbsp MP safe oil in a small cup with a pastry brush


Mix all the ingredients (except the oil) in a blender or food processor. Mix for only a few seconds, you don't want the batter to get foamy. Let the batter sit in the fridge for an hour or even overnight to let the flour absorb the liquid. Batter will thicken just a little as it sits. Do not skip this step!

Just before cooking, add about 4 tablespoons of parmesean cheese that has been grated as fine as possible (little crumbs). Add an extra pinch of salt (1/4+ tsp maybe?).
Spoon about a teaspoon of batter onto a lightly oiled nonstick skillet or griddle on low/medium heat and spread it out with the back of the (metal) spoon to make a very thin layer about 3 inches across (maybe less). When they look a little dry and no longer stick, flip them over and do the other side for a bit. They won't get very brown, but there will be some brown spots, and they should be rather leathery or even dry. put on more oil with a brush for every batch. After they are all cooked, crisp them up in a 250 oven until very dry (check every 5 minutes or so). Line the sheet pan with a silpat liner because they stick otherwise. If you don't have a silpat liner try a light coating of oil or maybe parchment or wax paper. You will probably have to do this in batches. Store the fully dry chips in a plastic zip bag. Add some popcorn salt if you want them saltier. (you can make popcorn salt by grinding regular salt in an electric coffee grinder - the kind with the little blades)

These are really a nice little treat and have only a couple of tablespoons of flour in the whole batch. The cheese adds some carb too, but they seem to be worth that.

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