Protein Tortilla Chips – With Salsa & Nacho Stuff
Today is the Superbowl (in the US) and we’re staying up with some friends to watch it (I live in England) so…. I thought, time to make some snacks! I always like having protein snacks around when people come over; you know, to protect the reputation and so on, hehe I settled on protein tortilla chips for the occasion because they’re just so versatile! and yummy! and open to be eaten in lots of different ways. My plan is to serve them later along with salsa and nacho stuff (i.e. beef, avocado, more salsa, cheese, etc).
I tested the recipe this afternoon and made two types of tortilla chips – ones with whey protein and ones with hemp (the hemp ones are the darker ones in the picture here to the left). Here’s the recipe for the whey ones:
1 large egg white
1/4 cup unflavored whey isolate
1/4 cup oatflour (gluten-free or regular)
2 tablespoons golden linseeds (aka whole flaxseeds)
Sea salt to taste
Paprika to taste
Cumin to taste
1. First, blend the above ingredients and fry up the batter on a hot-hot-hot pan to create one giant pancake. Spread the batter as thinly as possible and remember to coat your pan so it definitely won’t stick.
2. Once bubbles start appearing on the pancake’s surface, flip it. Then, remove it from the pan, cut it into triangles (and cut each triangle then in half) and stick it under the broiler or oven-grill until they brown and crisp. Then, flip them so the other side crunches up nicely too.
Macros for 8 chips (out of 16):
11.9g carbs (out of which 4.55g is fiber)
5.3g fat (out of which only 0.5 is saturated!)
Duplicate or triplicate the recipe to make more and remember: if they lose their crunch, stick them back into the broiler or oven-grill. That’ll spring them back up to life.
They turned out awesome! Amazing dipped in salsa and with the ‘nacho stuff’ on top! I just made some beef and topped them with that, some avocado, and a bit of sharp cheddar + some dried basil but they’re awesome dipped into all sorts of dips like… salmon dip, guacamole, mushroom dip, etc!
You can also season them as you like. I’m a fan of cumin + paprika but lemon would be lovely too as would chilli or cayenne peoper if you want to make them spicy.