Grandma’s 3-Ingredient Crispy Low-Carb Clouds

Preheat your oven to 320°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Place 3 oz of pork rinds into a food processor and pulse continuously until completely pulverized into a fine, uniform powder. Stir in ½ tsp smoked paprika (and a pinch of salt if using unsalted rinds).

In a clean, dry bowl, add 2 large egg whites. Beat with an electric mixer on high speed for 3 to 4 minutes until stiff, glossy peaks form that hold their shape when the bowl is tilted.

Sprinkle half of the pork rind dust over the egg whites. Using a rubber spatula, fold gently from the bottom up. Add the remaining dust and fold just until combined, taking care not to deflate the trapped air.

Drop rounded tablespoon portions onto the baking sheet, leaving 1 inch between clouds. Bake at 320°F (160°C) for 15 to 20 minutes until uniformly golden-brown.

Let crisps cool on the baking sheet for 5 minutes to fully crisp up before serving immediately.