Tex-Mex Lasagna Chips
Transform your low protein lasagna noodles into the ultimate low protein snack, satisfying your need for a savory crunch. These also go great with our Jackfruit Nachos recipe.
See our Jackfruit Nachos recipe.
Video
Ingredients
- 6 noodles (125 g) low protein lasagna
- ½ tsp smoked paprika
- ¼ tsp chili powder
- ¼ tsp cumin powder
- ¼ tsp garlic powder
- ⅛ tsp cayenne, double for extra spicy chips
- ½ tsp kosher salt, plus more for finishing
- 1 Tbsp vegetable oil
Directions
- Preheat oven to 400°F.
- Break each lasagna sheet into 3-4 smaller chip-sized piecesand 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 the smoked paprika, chili powder, cumin, garlic powder, cayenne, and salt. Set aside.
- Toss the lasagna pieces in the vegetable oil.
- Spread the noodle pieces out 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 spice mixture while still hot. Add additional salt if needed.
- Allow to cool before serving.
Nutrition Per Serving
Serving size: 9-12 chips
Calories: 294
Protein: 0.6 g
Phenylalanine: 16 mg
Leucine: 30 mg
Tyrosine: 7 mg
Nutrition Per Recipe
Calories: 587
Protein: 1.1 g
Phenylalanine: 31 mg
Leucine: 60 mg
Tyrosine: 14 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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