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Homemade Protein Chips photo

Protein Chips

Thin, crispy protein chips made from almond flour and psyllium for a low-carb snack.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Parchment Paper
  • Pizza cutter or knife
  • Baking tray
  • Pastry Brush

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, whisk together the almond flour, unflavored protein powder, salt, and psyllium husk powder until evenly combined.
  • Add the warm water to the dry ingredients and knead until a dough forms; add a little more water, 1 teaspoon at a time, only if the dough is too dry.
  • Place the dough between two sheets of parchment paper and use a rolling pin to roll it very thin and even.
  • Remove the top parchment and cut the rolled dough into triangles using a pizza cutter or a knife.
  • Transfer the triangles to the prepared baking tray and brush each piece lightly with olive oil.
  • Bake for about 10–12 minutes, or until the edges are golden brown and the chips are crisp.
  • Let the chips cool completely on the tray so they firm up before serving.

Notes

  • Store leftovers in an airtight container at room temperature for 3 to 5 days.
  • If chips lose crunch, briefly reheat in the oven to crisp them up.
  • Freezing is not recommended because texture suffers after thawing.