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Export 9 ingredients for grocery delivery
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!)