About This Recipe
These za’atar cloud bread chips are light, crisp, and wildly snackable—paired with a silky garlic labneh dip for a Mediterranean twist. Bake them in the oven or pop them in the air fryer for a keto, gluten-free bite that’s ready in about 20 minutes. Category: Snack | Difficulty: Easy | Season: All-season.
Ingredients
Cloud Bread Chips
- 3 large eggs, separated
- 4 oz (113 g) full-fat cream cheese, softened
- 1–2 tsp za’atar, plus more for sprinkling
- 1/4 tsp baking powder (optional, for extra lift)
- Pinch of fine salt
Garlic Labneh Dip
- 1/2 cup (120 g) labneh (strained yogurt)
- 1 small garlic clove, finely grated
- 1 tsp fresh lemon juice
- 2 tbsp extra-virgin olive oil, plus more to drizzle
- Pinch of za’atar, for garnish
- Kosher salt, to taste
Instructions
For the Chips
- Preheat oven to 300°F (150°C) and line a large baking sheet with parchment. For an air fryer, preheat to 300°F (150°C).
- Separate 3 eggs. In a bowl, beat yolks with cream cheese until smooth; stir in 1 tsp za’atar, a pinch of salt, and baking powder if using.
- In a clean, dry bowl, whip egg whites with a pinch of salt to stiff peaks.
- Gently fold the whipped whites into the yolk mixture in 2–3 additions, keeping as much air as possible.
- Spoon tablespoonfuls of batter onto the sheet into 2-inch rounds. Lightly smooth tops and sprinkle with more za’atar.
- Bake 15–18 minutes until puffed and golden with crisp edges. Turn off the oven, crack the door, and let chips sit 5 minutes to dry. Air fryer: cook in batches 8–10 minutes until golden.
For the Garlic Labneh
- In a small bowl, mix labneh, grated garlic, lemon juice, and a pinch of salt. Swirl into a dish, drizzle with olive oil, and dust with a pinch of za’atar.
- Serve warm chips with the dip. For extra crispness, cool chips on a rack. Store leftovers airtight; re-crisp at 350°F (175°C) for 3–4 minutes.
Keto Focus
Cloud bread replaces wheat flour with eggs and cream cheese for ultra-low carbs. The labneh and olive oil add satisfying fats, while za’atar packs bold flavor without added sugars.
Nutrition Facts (per serving)
- Calories: 271
- Protein: 9.3g
- Fat: 25.3g
- Total Carbs: 4.8g
- Fiber: 0.3g
- Net Carbs: 4.5g
Tips & Variations
- Extra crispy: After baking, leave the chips in the off oven with the door cracked for 5–10 minutes to dry further.
- Air fryer tip: Work in batches and don’t crowd; use a parchment liner for easy release.
- Spice swap: Try dukkah, everything bagel seasoning, or smoked paprika.
- Dairy-free dip: Whisk tahini with lemon, garlic, and olive oil for a creamy, keto-friendly alternative.
- Cheesy twist: Lightly dust chips with finely grated Parmesan before baking.
- Storage: Keep chips in an airtight container at room temp up to 2 days; re-crisp in a 350°F (175°C) oven for a few minutes.
Serving Ideas
- Build a mezze board with olives, cucumber, cherry tomatoes, and marinated feta.
- Top chips with smoked salmon, lemon zest, and dill for a quick canapé.
- Dip into baba ganoush or whipped feta for a party platter.
FAQs
Can I make the batter ahead? Yes—mix the yolk base up to 24 hours ahead and refrigerate. Whip whites and fold in just before baking.
Why did my chips deflate? Over-mixing or a greasy bowl can deflate whites. Ensure the mixing bowl is spotless and fold gently.