So, I have to admit that when I first saw IPS Egg White Chips, I was skeptical. Chips made out of egg whites? And in flavors like BBQ and Cinnamon Sugar? It’s weird, right? But, I was intrigued enough to try it based on their claim of being an Intelligent Protein Snack (IPS). I am always looking for ways to get more healthy protein into not only my diet, but my kids’ diets as well. And every bag of IPS Chips has 7 grams of healthy protein from egg whites. So, IPS sent me some for review, and I tried them…
…and I liked them! They don’t taste like a potato chip, but they are really good. They aren’t greasy, they don’t tend to break up into little crumbs in the bag, and they are nutritionally much more healthy than potato chips. Each chip is a little egg white puff that has a really satisfying crunch. And the four flavors are really good, too. The Aged White Cheddar is my favorite, but the BBQ, Sea Salt & Black Pepper, and even the Cinnamon Sugar are tasty.
I really like the philosophy of the company, as well. They use all natural ingredients with no artificial colors, flavors or preservatives, non-GMO corn, high quality egg white protein, no trans fat, and the chips have fewer carbs than baked potato chips and 50% less fat than traditional fried potato chips. And you can’t go wrong with 7 grams of high quality protein—that’s like eating two egg whites.
The chips are made using IPS’s patent pending pressure puff process. They combine egg whites, non-GMO corn, and flavors, puff it up into little chips, and then bake it. The result is really crunchy, totally snackable chips…from egg whites. Again, I’m forced to admit that I still find the concept odd, but they taste good! And when I’m in the mood for something crunchy and just can’t take any more raw veggies, but I don’t want to ruin my day nutrition-wise, these can really hit the spot. So, go check out IPS Chips! As a relatively new company, they are only available in stores in southern California. But, you can also buy IPS online on their website and on Amazon.
March 22, 2014
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