Crispy Egg White 'Chicharrones'
A technical snack made by dehydrating seasoned egg white foam and then flash-frying to create airy, crispy puffs.
Total
3h
Prep
1h
Cook
2h
Serves
4
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Recipe serves 4
Ingredients
- 6 Eggs
- 1 tsp Smoked Paprika
- 0.25 tsp Xanthan Gum
- 0.5 tsp Salt
Instructions
- 1
Separate 6 egg whites. Whisk with xanthan gum and salt until very stiff peaks form.
- 2
Spread the foam onto a silicone baking mat in a very thin, even layer (approx 2mm).
- 3
Dehydrate in an oven at 150F for 2 hours or until completely brittle and dry.
- 4
Break the dried sheets into small shards.
- 5
Heat oil to 375F. Drop shards into oil; they will puff instantly.
- 6
Remove within 2 seconds, drain, and dust with smoked paprika.
Nutrition per serving
Calories
90
5% of a 2,000 kcal day
| Protein | 10 g |
| Carbohydrate | 1 g |
| Fat | 5 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
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