High-Protein Pasta Chips

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Let’s be real: snacks are life— especially when you’re always in motion. Whether I’m flying, editing photos, or catching up on my favorite show, I want something that feels indulgent but still fits my high-protein goals: something easy, satisfying, and a little fun. That’s where these high-protein pasta chips come in. Think crispy, golden bites with just the right crunch to keep you going at 35,000 feet or while binge-watching at home.

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Why You’ll Love These High-Protein Pasta Chips

✔ Oven-baked, not fried – All the crunch without the grease.
✔ Perfect for snacking on the go – Ideal for lunchboxes, travel bags, and beyond.
✔ Easy to customize – Toss with your favorite spices, cheese, or herbs.

Crispy pasta chips made from chickpea pasta with tomato dipping sauce

Tips for the Best High-Protein Pasta Chips

✔ Cook the pasta al dente – Slightly firm pasta holds its shape better and crisps up nicely.
✔ Dry it well – After boiling, pat the pasta dry with a paper towel to remove excess moisture.
✔ Spread in a single layer – Don’t overcrowd the baking sheet, or the chips won’t crisp up.

FAQs

Can I use any type of pasta?

Yes! Chickpea pasta like Banza works great because it gets extra crispy and adds protein, but regular or gluten-free pasta also works. Just be sure to cook it al dente.

What flavors can I try?

You can try ranch seasoning, chili, oregano, thyme; the possibilities are endless.

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Orange Glazed Tofu

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High-Protein Pasta Chips

These crispy, golden bites of high-protein pasta chips are with just the right crunch, baked — not fried — to keep you going.

Vegan, Gluten Free

Prep Time10

Cook Time40

Servings: servings

Author: Rachel

Equipment

Ingredients

1 box (8oz/230g) Banza chickpea pasta Penne, rotini, rigatoni, cavatappi, and elbow pasta all work great.
2 Tablespoons extra virgin olive oil
2 Tablespoons nutritional yeast
1 Teaspoon smoked paprika
1 Teaspoon garlic powder
1 Teaspoon salt or to taste

Instructions

Cook the pasta:

Cook the Banza pasta according to package directions until just al dente (slightly underdone is key for crispiness). Drain thoroughly and let it cool slightly.
Pat the cooked pasta completely dry with clean kitchen towels or paper towels. Excess moisture is the enemy of crispy chips! Removing excess moisture is essential for getting them crispy.

Season for maximum flavor:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, toss the cooked pasta with olive oil, nutritional yeast, smoked paprika, garlic powder, and salt until the seasoning evenly coats all pasta pieces.
Taste and adjust seasoning as needed.
Spread the pasta in a single layer on the prepared baking sheet. Don't overcrowd — use two sheets if needed. Bake for 35–40 minutes, flipping the chips halfway through (around 18–20 minutes) for even browning.
Look for a golden-brown color and listen for that satisfying crunch when testing a piece — it should snap when pressed.
Cool completely on the baking sheet – they'll continue to crisp up as they cool!
Cool completely on the baking sheet — they'll continue to crisp up as they cool. Store in an airtight container or resealable bag at room temperature for up to 5–7 days.