In my quest to break up with store-bought snacks, I’ve tried my hand at veggie chips, cheese crisps, and even crispy kale chips. But lately, I can’t get enough of these ridiculously simple high-protein chips. Using a short list of healthy ingredients, these protein chips are a fuss-free snack with plenty of crunch and an almost addictive salty flavor. Plus, with nearly 13 grams of protein per serving, they give traditional tortilla chips a run for their money!
Recipe highlights
DIY healthy snack. It’s too easy to eat a bag of unhealthy potato chips without even thinking about it or those overpriced Quest protein chips (I am guilty of that!). Thankfully, these protein-packed baked chips are just as addictive but will help you be more mindful while snacking on something healthy! Versatile. I can’t get enough of these protein tortilla chips on their own AND dipped in tasty dipping sauces! I’ll even change up the seasonings when I’m craving a custom flavor. Great for all diets. The chips are naturally gluten-free, keto, and vegan, so they’re perfect for everyone.
Ingredients needed
Like my keto tortilla chips, these homemade Quest protein chips are all about recreating a traditional snack using minimal ingredients. These are the ingredients you’ll need:
Almond flour. I like using almond flour as an alternative to all-purpose flour in keto recipes because it has fewer carbs and more dietary fiber. I find it produces a crisper, more delicate chip, too! Protein powder. Use your favorite unflavored protein powder. Salt. Gives the chips a satisfying salty taste. Psyllium husk powder. To help bind the ingredients in the dough. Be careful when measuring the psyllium husk powder; too much will give you gummy, overly dense dough. Warm water. To hydrate the dry ingredients and create a cohesive dough. Olive oil. A little oil helps the chips become golden and crispy.
Find the printable recipe with measurements below.
How to make protein chips
Step 1 – Make the dough. Combine the almond flour, protein powder, salt, and Psyllium husk powder in a large bowl. Step 2 – Knead. Add the warm water, then knead until the dough forms. Step 3 – Roll and cut. Place the dough between two sheets of parchment paper and roll it very thinly with a rolling pin. Cut the dough into triangle shapes, place them on a parchment-lined baking sheet, and brush with oil. Step 4 – Bake. Bake until the chips start to brown around the edges, then serve with your favorite dipping sauce. Enjoy!
Tips to make the best recipe
Use fresh, high-quality ingredients. This is especially important when it comes to almond flour and protein powder. Trust me, you’ll taste the difference. Roll to a consistent thickness. I found that rolling the dough into a uniform ⅛-inch thickness is key to the crunch! Keep an eye on the oven. Doughs made with almond flour can go from golden to burning quickly, so watch your chips while they bake and take them out as soon as the edges are crispy and golden. I also recommend using the middle rack to prevent any potential burning. Let them cool. After baking, I recommend cooling the chips completely on a wire rack. This helps them firm up and achieve a perfect crispy texture.
Flavor variations
Crush your flavor cravings by customizing the chip dough with any of these seasoning ideas! Just know that the amount of spices in the dough can vary. As a general rule, start with 1 to 2 teaspoons of seasoning per batch:
Zesty ranch. Use dry ranch powder or a blend of garlic powder, onion powder, dried dill, and chives. Smoky BBQ. Use dry BBQ seasoning or a mix of smoked paprika, cumin, garlic powder, onion powder, brown sugar, coarse salt, and a pinch of cayenne. Spicy nacho cheese. Season the dough with chili powder, cumin, garlic powder, onion powder, nutritional yeast, smoked paprika, and cayenne for a kick. Lemon pepper. Add some zing with lemon zest, black pepper, garlic powder, onion powder, and sea salt. Sweet cinnamon sugar. Similar to my cinnamon pita chips, sweeten things up with cinnamon, a dash of vanilla extract, a bit of brown sugar, and a pinch of sea salt. My kids love this version with keto fruit dip.
Storage instructions
To store: Store the leftover protein chips in an airtight container at room temperature for 3 to 5 days. If they lose some crunch, you can briefly reheat them in the oven before serving. To freeze: I don’t recommend freezing the chips because they don’t taste as fresh or crisp after thawing.
Frequently asked questions
More protein-packed snacks
Homemade protein bars– Just 4 ingredients and NO baking needed. Protein Popcorn – It’s crispy, crunchy, and tossed in protein powder. Protein Puppy Chow – Everyone’s favorite chocolate-peanut butter snack made with wholesome ingredients!
