Protein Chips
Crispy, low-carb protein chips made from almond flour and psyllium for a crunchy snack.
Servings: 4 servings
Ingredients
- 3/4 cup almond flour
- 3 tablespoons unflavored protein powder
- 1 teaspoon salt
- 2 tablespoons psyllium husk powder
- 4 tablespoons warm water
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 240°C (460°F) and line a baking tray with parchment paper.
- In a mixing bowl, combine the almond flour, unflavored protein powder, salt, and psyllium husk powder until evenly mixed.
- Add the warm water and knead until a cohesive dough forms; add a little more water if the dough is too dry.
- Place the dough between two sheets of parchment paper and roll or press it very thin with a rolling pin.
- Use a pizza cutter or sharp knife to cut the rolled dough into triangle (or desired) chip shapes.
- Transfer the triangles to the prepared baking tray, brush each piece with olive oil, and spread them so they do not overlap.
- Bake for about 10–12 minutes, or until the edges are browned and the chips are crisp.
- Allow the chips to cool completely on a wire rack or the baking tray so they become fully crisp before serving.
Equipment
- Oven
- baking tray
- Parchment Paper
- Mixing Bowl
- Rolling Pin
- pizza cutter or sharp knife
- pastry brush
Notes
- Store leftover chips in an airtight container at room temperature for 3 to 5 days.
- If they lose crunch, briefly reheat in the oven to crisp up.
- Freezing is not recommended because chips lose crispness after thawing.