Cinnamon-Sugar Lasagna Chips
Looking for a little sweet crunchy snack? You found it with these lasagna chips! Watch this recipe video to learn how to turn a lasagna noodle into a great snack for kids and adults. Enjoy anytime, anywhere!
- 6 noodles (125 g) low protein lasagna
- 1½ Tbsp granulated sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 1 Tbsp vegetable oil
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 the sugar, cinnamon, and salt. Set aside.
Toss the lasagna noodle pieces with 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 cinnamon-sugar mixture while still hot.
Allow to cool before serving.
Serving size: 9-12 chips
Calories: 327
Protein: 0.4 g
Phenylalanine: 9 mg
Leucine: 19 mg
Tyrosine: 3 mg
Calories: 654
Protein: 0.7 g
Phenylalanine: 17 mg
Leucine: 38 mg
Tyrosine: 6 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).