Meringue is usually lumped into the dessert category, but it doesn’t have to be. Given its short list of ingredients (egg whites and a touch of acid), it’s clear that nothing is naturally sweet, at least until you add a ton of sugar. So don’t. Meringue can be the base for a light and crunchy snack or serve as a completely savory meal component.

Since meringue is mostly egg whites, you can easily leave out the sugar, which is not necessary for whipping or even stability. The common practice of adding a little cream of tartar lowers the pH of the mixture and helps stabilize the meringue, but once you've done that, you can flavor it as you like (except for adding oils and fats, which will break down the structure).

My recipe for savory meringue chips is a delicious fat-free, gluten-free snack that works on its own or can serve as a delicious topping for any dish that benefits from a crispy, flavorful crunch. Unlike the sweet meringue cookies you may have had in the past, these chips are not hard or dense, but delightfully light and tender. They start out crispy and completely fall apart in your mouth, leaving only the flavor of the spicy seasonings you’ve mixed in.

Start with a clean mixing bowl and a whisk (or a hand whisk if you’re doing everything by hand). Add the egg whites and beat until light and fluffy. Sprinkle in the cream of tartar and salt. Continue beating on high speed until you reach stiff peaks. Use a rubber spatula to gently fold in any dry herbs or seasonings you like. I used smoked paprika, garlic powder, and onion powder.