Keto Protein Chips

by

These Keto Protein Chips are stress-free to prepare and only require several nutritious components. They’re great for dipping and fun to personalize with your flavor of like chips! These chips have an almost addicting salty flavor and are a stress-free snack with lots of crunch. Protein chips are ideal for everyone because they are naturally vegan, keto-friendly, and free from gluten. The best part is that you can store these Keto Protein Chips at ambient temperature in an air-tight jar on the shelf for 3-5 days. They lose their crispiness and taste if you try to freeze these chips. These protein chips contain just 4g of net carbs, 6g of fiber, and 13g of protein per serving.

STATS:

  • Course: snack
  • Cuisine: American
  • Calories: 176
  • Servings: 4
  • Prep time: Five minutes
  • Cook time: Twelve minutes
  • Total time: Seventeen minutes

INGREDIENTS:

  • ¾ cup almond flour
  • 3 tbsp. protein powder (unflavored)
  • 1 tsp. salt
  • 2 tbsp. psyllium husk powder
  • 4 tbsp. warm water
  • 1 tbsp. Olive oil n

INGREDIENT NOTES:

ALMOND FLOUR:

  • Almond flour is used as a substitute for whole wheat flour in keto recipes because it is low in carbs content and gives more crispy and crunchy chips.

PROTEIN POWDER:

  • You may use any kind of powder of protein but it should be without any added flavor.

SALT:

  • It gives a salty taste to the chips.

PSYLLIUM HUSK POWDER:

  • The powder of psyllium husk helps to bind the components of the dough together. Add the powder carefully because if it is added in large amounts it will give gummy dough.

WARM WATER:

  • The use of warm water helps us to create solid dough and it also hydrates the ingredients.

OLIVE OIL:

  • Use of oil of olive helps to get a nice golden brown color and crispiness in the chips.

INSTRUCTION:

PREPARE THE DOUGH:

  1. Take a dish (large) and combine the Psyllium husk powder, protein powder, almond flour, and salt.
  2. Form the dough with the warm water, and knead it till the dough of protein chips gets smooth.

SLICE THE CHIPS:

  1. Put the paper (parchment) on the shelf and transfer the dough on the paper & put the other paper of parchment on the dough.
  2. Spread the dough by utilizing the rolling pin and prepare a very thin sheet of dough.
  3. Slice the chips in the triangle or the shape of your choice.
  4. Put the chips on the sheet (baking) and brush it with the oil of olive.

BAKE THE CHIPS:

  1. Bake the protein chips till the corners start to get brown.
  2. Serve the chips a few minutes after they get done to achieve the crispiness.

TIPS:

  • You should use fresh flour almonds and protein powder for optimal flavor.
  • Spread the dough uniformly to get the even cooking and crispiness.
  • Almond flour dough can get burned easily, so check the chips constantly and remove the chips as soon as the edges get brown color.
  • Cool down the chips on the wire rack to achieve perfect crispiness.

RECIPE VARIATION:

  • Use any of these spice suggestions to transform the chip dough and satisfy your taste buds! Just be aware that the dough may have different amounts of spices. Generally speaking, begin each batch with 1 to 2 tablespoons of seasoning:
  • Zesty ranch
  • Smoky BBQ
  • Spicy nacho cheese
  • Lemon pepper
  • Sweet cinnamon sugar (use of keto-friendly sweetener to sweeten up the cinnamon)

STORAGE INFORMATION:

AMBIENT TEMPERATURE:

  • Put the protein chips in the air-tight container and store it for 3-5 days on the counter.

FREEZER:

  • Try not to freeze these or any kind of chips; as they lose their crispiness and taste because of moisture content.

SERVING SUGGESTION:

  • Protein chips go great with Mexican dips like salsa or guacamole.
  • You can also have these protein chips with creamy sauces like hummus, tzatziki, ranch, or sour cream.
  • These protein chips also taste well with spinach & artichoke dip, buffalo chicken dip, and onion dip.

FAQs:

What we can serve with these protein chips?

  • Protein chips go great with Mexican dips like salsa or guacamole. You can also have these protein chips with creamy sauces like hummus, tzatziki, ranch, or sour cream. These protein chips also taste well with onion dip, spinach & artichoke dip, and buffalo chicken dip.

How we can store these protein chips?

  • Put these protein chips in an air-tight jar and store it for 3-5 days at the ambient temperature. Avoid freezing these protein chips as they lose their crispiness and taste.

Are this protein chips keto-friendly?

  • These protein chips are prepared with flour of almond, salt, oil of olive, psyllium husk powder, and protein powder; all of the ingredients are keto-friendly.

Can I use these chips for anything else?

  • You can have these protein chips with keto-friendly burgers and sandwiches, put them on the soups or stews for crunch, or utilize them as a base for nachos.

NUTRITIONAL INFORMATION:

Serving: 1serving
NET CARBS: 4g
Calories: 176kcal
Carbohydrates: 10g
Protein: 13g
Fat: 11g
Sodium: 597mg
Potassium: 32mg
Fiber: 6g
Vitamin A: 28IU
Calcium: 79mg
Iron: 2mg