Directions
- 1Preheat the oven to 240C/460F.
- 2Combine dry ingredients in a bowl.
- 3Add warm water and knead the ingredients until the dough forms.
- 4If needed, add more water.
- 5Place the dough between the two sheets of parchment paper and using the rolling pin, press the dough until it is very thin.
- 6Using a pizza cutter cut the dough into triangle shapes.
- 7Place the triangles in a baking tray lined with parchment paper.
- 8Brush each one with olive oil.
- 9Bake for 10 minutes or until they go brown on the edges.
- 10Let the chips cool completely before serving.
- 11Store the leftover protein chips in an airtight container at room temperature for 3 to 5 days.
- 12If they lose some crunch, you can briefly reheat them in the oven before serving.
Ingredients
- 0.75 cup almond flour
- 3 tablespoons protein powder unflavored
- 1 teaspoon salt
- 2 tablespoons Psyllium husk powder
- 4 tablespoons warm water
- 1 tablespoon olive oil
Equipment
bowlparchment paperrolling pinpizza cutterbaking tray
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