Ask The Protein Powder Chef
Ask The Protein Powder Chef: Is There Any Way To Make Protein Chips?
Anna! Make my snacking dreams come true. Do you know a recipe for protein tortilla chips?
You can make sweet potato chips very easily. Just slice a sweet potato (raw or partly cooked) very thin. Stick the slices in an oven with some olive oil or Pam, salt and pepper, and if you'd like, dried herbs like rosemary or thyme. There you have it: sweet potato chips. These potato chips are healthier because they're complex carbs, but they're not exactly packed with protein power.
My protein chips are more like tortilla chips you can dip into all sorts of things like guacamole, salsa, cream cheese, or hummus. They're far healthier than store-bought tortilla chips and pack a healthy serving of protein ka-POW!
Here's the recipe:
Protein Tortilla Chips
- 3/4 cup Liquid Egg Whites
- 1/8 cup Chickpea Flour (or Buckwheat or Brown Rice Flour)
- 1 tbsp Psyllium Husks
- 1 tbsp Flaxseeds
- 1 tbsp unflavored Pea Protein (or Sun Warrior's unflavored protein)
- 1/2 tsp Sea Salt
- Blend all ingredients into a pancake-like batter.
- Spread batter as thin as possible on a piping-hot non-stick pan (further made non-stick with some coconut oil or PAM spray). Use a spoon to spread the mixture.
- When one side is cooked, flip it to cook the other. You can either make one large pancake or two smaller ones.
- When the pancake is done, add extra salt, dried herbs, or a drizzle of olive oil to the top. Slice pancake into tortilla-chip-sized rectangles or triangles.
- Place chips on a baking pan and broil until one side is nicely browned. Flip chips and broil until the other side is brown and crunchy as well.
- Eat up. They're best eaten warm because, as they cool, they lose some of their crunchiness. If that happens, just pop them in the oven again and the crunch bounces back.
Serving Size Per batch, or 12 chips
- Try adding cheese and pizza herbs like rosemary, thyme, and a half-tablespoon of tomato paste to the batter. Pizza-flavored chips are not just for the kids!
- Adding flaxseed to your batter ensures that your tortilla chips end up even crunchier and delivers some omega-3 fatty acids.
- For another delicious option, blend in some sun-dried tomatoes. They're perfect with hummus or baba ghanoush.
- Follow This Discussion by:
If you use a mandolin slicer it is WAY easier to slice potatoes without risking cutting your fingers. Or, some food processors have an attachment for slicing. Mandolin is cheaper and you can pick one up online very easily. Hope that helps!
You can even make brownrice chips. Cook rice, puree in blender with juat enough water to get it to puree. I spread it out on a pam sprayed cookie sheet (or pizza pie pan), and bake it for awhile on 350-425, when it harderns flip it. Cook as long as you want, the less cooked it is the more chewy it is and the more cooked (and thinny spread) will be crispy %100 brown rice chips. I like chilli powder and sea salt on them, you can add ANY spice/flavor in/on the rice you want. I like to bag um up and take them to work for fast complex carbs.