Step 1

Place the cauliflower rice in a medium microwave-safe bowl; cover and microwave on High for 4 minutes. Carefully uncover the bowl, and spread the cauliflower onto a double layer of paper towels. Let stand until cool enough to handle, 3 to 5 minutes. Gather up the edges of the paper towels; squeeze over the sink to extract as much liquid as possible.

Step 2

While the cauliflower cooks, place the chips in a mini food processor; process until the chips are finely ground and resemble coarse meal. Spread the crumbs onto a plate.

Step 3

In the same bowl the cauliflower cooked in, whisk the egg white; stir in the cheese, garlic powder, salt, and pepper. Stir in the cauliflower mixture. Divide the mixture into 16 equal portions, shaping each into a tater tot shape. Gently dredge the tots in the tortilla chip crumbs (if tots break apart, simply reform them and reroll in crumbs).

Step 4

Preheat an air fryer, if necessary, to 400°F. Lightly coat the air fryer basket with cooking spray. Arrange half of the potato tots in the basket; coat with cooking spray. Air-fry until browned, firm, and crisp, about 10 minutes. Remove from the air fryer and repeat the process with the remaining tots.

Step 5

Serving size: 4 tots