Herbed Potato Flatbread
1 packet of Ideal Protein Potato Puree
2 Egg Whites
1/2 tsp. Baking Powder
1/8 tsp. Baking Soda
Pinch of Sage
Pinch of Garlic Powder
Pinch of Sea Salt
Pinch of Thyme
Pinch of Chives
Preheat oven to 400 degrees.
Beat egg whites until foamy, but not stiff.
Add IP potato puree packet, herbs, and dry ingredients together.
Spray mini cupcake pan with non-stick spray.
Spoon batter into cupcake pan, filling up each hole about 1/2 to 3/4 full.
Bake for 9-10 minutes or until golden brown.