Want the perfect quick snack? For sporting events? Well today is a good day for you! And what more versatile in the world of snacks than tortilla chips, right? Especially high-protein tortilla chips! The beauty of making your own tortilla chips is that you can condiment them however you like: make them spicy, fajita-flavored, ‘pizza-flavored’, ‘cheesy’, and so on. These here on the left are plain, waiting to be transformed into Nachos when the beef, black beans and salsa!
166g liquid egg whites
66g chickpea flour
10g psyllium husks
3g wheat bran
8g golden linseeds
2g hemp seeds
1. Well, first you mix all of the above.
2. Then, on a non-stick pan, you spread the mixture as thin as you possibly can (use a spoon). you then: flip it, plate it, NEXT!, spread mixture thinly, flip it, plate it, NEXT!, and so on (basically – it’s like making crepes).
3. When they’re all done, you slice them into triangles and bake them in the over under high heat (add some sea salt before baking for the crunch and saltiness of tortilla chips; one can also spray with olive oil or, really, with whatever floats one’s bo’t).
4. Take them out when they look ready!
Macros per Serving (out of 1)
48.7g carbohydrates (19.9g fibre)
Makes approximately 35 chips
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any ideas what could I use instead of chickpea flour? I really want to try those! D.
I’ll try out making them with just wheatbran and psyllium and let you know 🙂
how about cornmeal actually?
…granted – cornmeal flour doesn’t have all the ‘perks’ of chickpea flour BUT the end product will taste a lot more like corn tortillas chips – just experiment with whatever you have handy, season it, cook it, flip it, bake it 🙂
I’ll try it today with something 🙂 and I’ll let you know how it went D.
OH YUM!! This is pretty genius. I wonder if it’d work with just a regular crepe recipe??
Hi April! try it and let me know! I think it’d work BUT the texture may suffer (this is why I threw in chickpea flour so the mix is a bit heavier). I’m gonna keep playing around with the recipe though. You know Trader Joe’s soy/flaxseed tortilla chips?(they use”yellow corn, soy grits, corn or sunflower oil, brown flax, sea salt, and a trace of lime”)? Well, that’s kind of what I was going after here – making a similar kind of tortilla chip but one that is higher in protein and fiber 🙂
I need to find some chickpea flour at whole foods so i can make these…i miss chips And i’ve tried the soy/flax tortilla chips, they’re REALLY good!
I like chickpea flour but like I said, you can play around with other flours I’m sure (try soy if you have any lying around). Making your own chips is SO easy and yummy! Yeah soy/flax tortilla chips rock. I think next time I make mine, I’m gong to add a lot more spice to the ‘dough’ and some lime so they can resemble the ones from trader joe’s bit more 🙂
Wow this sounds amazing i cant wait to try it out.
this blog is brilliant so many good ideas. Now i have no excuse not to eat high protein all the time even when snacking
Heres an addition to complete the chips-n-dip theme:
Take 1 cup of your fav. cottage cheese (i prefer nonfat), throw it in a blender with some green onions, Italian seasoning and black pepper. Instant Ranch Dip. When I read this, I figured it wasn’t going to work. But I kidd you not, tastes EXACTLY like ranch dip.
Just made a variation on these tonight using what I had laying about… Will write it here so I don’t forget for next time 🙂
180g egg whites
50g buckwheat flour
10g oat flour
10g pea protein
4g nutritional yeast
8g milled flaxseed
Served with 400g of extra lean beef cooked with spices, 100g melted cheese, home made low fat/low carb sour cream, home made salsa and a whole jar of jalapenos. Boom!