Step 1

Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Spray the parchment with avocado oil spray.

Step 2

Place the egg whites, gelatin, cream of tartar, salt and allulose in a medium bowl.

Step 3

Use a hand mixer on high and whip the whites until double in size and there are SOFT peaks. Add the egg white powder and blend until just combined. (NOTE: If you want a thinner wrap like EggLife wraps, just mix until combined then pour onto a pan and fry until cooked).

Step 4

Use a spatula to spread the ½ of the mixture out onto each of the prepared baking sheets as thin as you can, about ⅛ inch thick.

Step 5

Place into the oven to bake for 6-8 minutes or until cooked though.

Step 6

Remove from the oven and allow to cool completely. Once cool, gently peel the paper off. And set the parchment lined baking sheet aside.

Step 7

Place the protein sparing tortilla onto a cutting board and use a pizza cutter or sharp knife to cut the wrap into tortilla chip shapes.

Step 8

Place the tortilla chip pieces back onto the parchment paper. Spray with avocado oil spray and sprinkle with salt (or seasonings). Bake in a 200 degree F oven for 1 hour or until completely dry and crisp. Remove from oven and allow to cool completely (the protein sparing tortilla chips will crisp up as they cool).

Step 9

Dip into salsa or my protein sparing sour cream (recipe is in my Pure Protein cookbook!)