Crispy Egg-White 'Chips' with Togarashi
A technical low-carb snack involving dehydrating egg whites into thin, crispy shards seasoned with Japanese spices.
Total
1h 45m
Prep
15 min
Cook
1h 30m
Serves
4
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Recipe serves 4
Ingredients
- 6 Eggs
- 1 teaspoon Togarashi Seasoning
- 0.5 teaspoon Salt
Instructions
- 1
Separate the whites and whisk until frothy but not peaked.
- 2
Line a baking sheet with a silicone mat (Silpat).
- 3
Spread the egg whites in an extremely thin, translucent layer across the mat using an offset spatula.
- 4
Sprinkle evenly with salt and togarashi.
- 5
Bake at 200°F (95°C) for about 90 minutes until the layer is completely dehydrated and crisp.
- 6
Carefully snap into large shards and serve immediately.
Nutrition per serving
Calories
45
2% of a 2,000 kcal day
| Protein | 9 g |
| Carbohydrate | 1 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 380 mg |
Goes well with this
Japanese dishes that round out the meal.
Tebasaki Yakitori (Crispy Salted Wings)
Skewered chicken wing tips grilled over high heat until the skin is perfectly crisp and seasoned simply with sea salt.
Tsukune (Chicken Meatball Skewers)
Minced chicken with shiso leaves, served with a raw egg yolk dip.
Japanese Vegetable Gyoza
Pan-fried Japanese dumplings filled with a savory mixture of cabbage, mushrooms, and aromatics, served with a tangy dipping sauce.
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