Garlic & Herb Lasagna Chips
A perfect combo of garlic and herbs to add some excitement to your crunchy snack.
- 6 noodles (125 g) low protein lasagna
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp chopped fresh chives
- 1 tsp chopped fresh parsley
- ½ tsp kosher salt, plus more for finishing
- 1 Tbsp olive 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 garlic, thyme, chives, parsley, and salt. Set aside.
Toss the noodle pieces in the olive oil.
Spread the noodle pieces 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 herb mixture while still hot. Add additional salt if needed.
Allow to cool before serving.
Serving size: 9-12 chips
Calories: 293
Protein: 0.7 g
Phenylalanine: 19 mg
Leucine: 34 mg
Tyrosine: 11 mg
Calories: 585
Protein: 1.3 g
Phenylalanine: 38 mg
Leucine: 68 mg
Tyrosine: 22 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).