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Getting on “Shark Tank” once and landing an investor is fantastic, but two young Chicago entrepreneurs who wondered if the crispy edges of fried egg whites — the stuff usually left in the pan — could be turned into healthy low carb, gluten-free chips, are back for a double dip. Nick Hamburger and Zack Schreier were students at the University of Chicago when they entered their idea into a business school pitch competition, and won. Four years later, they have a 32,000 square-foot manufacturing facility on the South Side, and count Daniel Lubetzky of Kind Bar (also an investor), and Andrew Friedman of Skinny Pop among their advisors.