This is based on a recipe from Carolyn Ketchum's cookbook, Everyday Ketogenic Kitchen. I highly recommend the book, it is very good. We got ours from Costco
2 large egg whites
1/4 tsp salt
1.5 cups finely crushed pig skins, (I used a blender)
4 oz, about 1 cup of preshredded Mexican blend cheese
1 Tablespoon taco seasoning
Preheat oven to 300
whisk the egg whites and salt in a large bowl until frothy.
Stir in the rest of the ingredients until well combined
Put the mixture on a large piece of parchment, pat into a squaare and cover with another piece of parchment.
roll out into a very thin square, will be around 12 inches. Remove the top piece of parchment and slide the bottom onto a baking sheet
Use a sharp knife to score into 2 inch squares and then triangles
bake for 20-25 minutes until the cheese starts to bubble then turn the oven off and leave in the oven for another 20 minutes until firm to the touch.
Let cool completely and break apart
I stored mine in a zip lock bag and they became a little soft. I put a serving in the microwave for 30 seconds, let cool and they were crispy again. This also works if they are not as crispy as you like after cooling out of the oven.
Great with guac and salsa.
