Use a hand mixer on high and whip the whites until double in size and there are SOFT peaks. Add the egg white powder and blend until just combined. (NOTE: If you want a thinner wrap like EggLife wraps, just mix until combined then pour onto a pan and fry until cooked).

Use a spatula to spread the 1/2 of the mixture out onto each of the prepared baking sheets as thin as you can, about 1/8 inch thick.

Place into the oven to bake for 6-8 minutes or until cooked though.

Remove from the oven and allow to cool completely. Once cool, gently peel the paper off. And set the parchment lined baking sheet aside.

Place the protein sparing tortilla onto a cutting board and use a pizza cutter or sharp knife to cut the wrap into tortilla chip shapes.

Place the tortilla chip pieces back onto the parchment paper. Spray with avocado oil spray and sprinkle with salt (or seasonings). Bake in a 200 degree F oven for 1 hour or until completely dry and crisp. Remove from oven and allow to cool completely (the protein sparing tortilla chips will crisp up as they cool).

Dip into salsa or my protein sparing sour cream (recipe is in my Pure Protein cookbook!)