This protein chips recipe is easy to make with a handful of wholesome ingredients. They’re fun to customize with your favorite chip flavors and are perfect for dipping! 13 grams of protein per serving.
Add warm water and knead the ingredients until the dough forms. If needed, add more water.
Place the dough between the two sheets of parchment paper and using the rolling pin, press the dough until it is very thin. Using a pizza cutter cut the dough into triangle shapes.
Place the triangles in a baking tray lined with parchment paper. Brush each one with olive oil.
Bake for 10 minutes or until they go brown on the edges.
Let the chips cool completely before serving.
Notes
TO STORE. Store the leftover protein chips in an airtight container at room temperature for 3 to 5 days. If they lose some crunch, you can briefly reheat them in the oven before serving.TO FREEZE. I don’t recommend freezing the chips because they don’t taste as fresh or crisp after thawing.