Garlic & Herb Lasagna Chips
A perfect combo of garlic and herbs to add some excitement to your crunchy snack.
Video
Ingredients
- 6 noodles (125 g) low protein lasagna
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp chopped fresh chives
- 1 tsp chopped fresh parsley
- ½ tsp kosher salt, plus more for finishing
- 1 Tbsp olive oil
Directions
- Preheat oven to 400°F.
- Break each lasagna sheet into 3-4 smaller chip-sized pieces and place them in a shallow bowl or dish.
- Pour boiling water over the top of the lasagna noodles (enough to cover them) and let them sit for 10 minutes to soften.
- Remove the noodles from water, allowing excess water to drip off. Pat dry with a clean towel.
- In a small bowl, mix together garlic, thyme, chives, parsley, and salt. Set aside.
- Toss the noodle pieces in the olive oil.
- Spread the noodle pieces evenly on a baking tray in single layer without overlapping (you may need 2 trays).
- Bake 20-25 minutes, or until golden and crisp, flipping halfway through.
- Remove from oven and toss in herb mixture while still hot. Add additional salt if needed.
- Allow to cool before serving.
Nutrition Per Serving
Serving size: 9-12 chips
Calories: 293
Protein: 0.7 g
Phenylalanine: 19 mg
Leucine: 34 mg
Tyrosine: 11 mg
Nutrition Per Recipe
Calories: 585
Protein: 1.3 g
Phenylalanine: 38 mg
Leucine: 68 mg
Tyrosine: 22 mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).
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