Tex-Mex Lasagna Chips

Tex Mex Lasagna Chips on plate

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

Makes2 servings

Ingredients

  • 6 noodles (125 g) low protein lasagna
  • ½ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp cumin powder
  • ¼ tsp garlic powder
  • 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

Makes: 2 servings
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).
Tried this recipe?Let us know how it was!

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