Super-easy Homemade Protein Chips / Keto / Low Carb

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SUPER-EASY HOMEMADE PROTEIN CHIPS – Keto, Low Carb, Gluten Free

Yes, they are super-easy but absolutely delicious! I just can’t stop eating them and always regret why I didn’t double the ingredients! :p

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I don’t want to purchase protein chips that are available in the market because sunflower oil is used… You can actually make protein chips using much healthier coconut oil!

The consistency of the mixture may depend on the whey protein powder you use, so if you find your texture too thick or too thin before placing it on the parchment paper, adjust it by simply adding more coconut oil/water if too thick or more protein powder if too thin. The mixture should be creamy but a bit watery (see the video below) so that it is easy to spread it on the parchment paper as thin as possible (thin enough to be able to see the parchment paper through the mixture). Otherwise the texture will be crumbly on the palate. The thinner, the crispier! Spreading the mixture as thin as possible before baking is the key to success!

The whey protein powder that I use in this recipe is Jarrow Formula’s, which contains soy lecithin. It’s not keto friendly, so see how it goes with the whey protein powder you have 🙂 I’ve never tried this recipe with Whey Protein Isolate.

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Homemade Protein Chips / Keto / Low Carb

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Miyuki

Ingredients

  • 5 tbsp Whey Protein Powder (25 g)
  • 3 tbsp Melted Coconut Oil (1 oz, 30 g)
  • 2 tbsp Hot Water (See the notes below)
  • 1/2 - 1 tsp Salt (or flavor of your choice such as garlic powder) (Adjust)

Instructions

  1. Preheat the oven to 160 C / 320 F. Line a baking sheet with parchment paper.

  2. In a medium bowl, combine the whey protein powder and melted coconut oil together.

  3. Add the hot water and mix well.

  4. Add the salt and mix well.

  5. Place the mixture on the parchment paper and spread it as thin as possible.

  6. Bake for about 15 minutes or until golden brown and crispy.

  7. Break it into pieces.

Recipe Notes

The consistency of the mixture may depend on the whey protein powder you use, so if you find your texture too thick or too thin before placing it on the parchment paper, adjust it by simply adding more coconut oil/water if thick or more protein powder if thin. The mixture should be creamy but a bit watery (see the video) so that it is easy to spread it on the parchment paper as thin as possible (thin enough to be able to see the parchment paper through the mixture). Otherwise the texture will be crumbly on the palate. The thinner, the crispier! Spreading the mixture as thin as possible before baking is the key to success!

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