Grandma’s 3-Ingredient Crispy Low-Carb Clouds

Preheat your oven to 320°F (160°C), setting the baking rack to the middle slot. Line a large baking sheet with high-quality parchment paper or a silicone baking mat to prevent sticking.

Transfer the 3 ounces of pork rinds into a food processor. Pulse continuously until they are completely pulverized into a fine, sand-like dust. Transfer the dust to a small bowl and stir in the ½ teaspoon of smoked paprika or garlic powder.

In a clean, dry glass or metal bowl, beat the 2 egg whites using an electric hand mixer on high speed for 3 to 4 minutes until rigid, glossy stiff peaks form.

Sprinkle half of the ground pork rind dust over the whipped egg whites. Using a silicone spatula, fold gently from the bottom up. Add the remaining dust and fold just until combined—do not overmix or deflate the air pockets.

Drop the fluffy mixture onto the prepared baking sheet in rounded tablespoon mounds, leaving 1 inch of space between each. Bake at 320°F (160°C) for 15 to 20 minutes until uniformly golden-brown. Let cool on the sheet for 5 minutes to fully crisp up before serving.