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. And I need something easy, satisfying, and (let’s be honest) 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 your favorite show at home.
Watch the video here 📹
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Why You’ll Love High-Protein Pasta Chips
✔ Oven-baked, not fried – All the crisp without the grease
✔ Perfect for snacking on the go – Ideal for lunchboxes and flight bags
✔ Easy to customize – Toss with your favorite spices, cheese, or herbs
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 avoid sogginess
✔ Spread in a single layer – Don’t overcrowd the baking sheet, or the chips won’t crisp
FAQs
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.
You can try ranch seasoning, chili, oregano, thyme; the possibilities are endless.
More Recipes You’ll Love
Double Chocolate Protein Cookies
Snickers-Inspired Overnight Oats
High-Protein Pasta Chips
Equipment
Ingredients
- 1 box (8oz/230g) Banza chickpea pasta penne, rotini, rigatoni, cavatappi, and elbows 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.
- Pat the cooked pasta completely dry with clean kitchen towels or paper towels. Excess moisture is the enemy of crispy chips!
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. Toss until the seasoning evenly coats all pasta pieces.
- Taste and adjust seasoning as needed.
- Spread pasta in a single layer on the prepared baking sheet. Don't overcrowd – use two sheets if needed. Bake for 35-40 minutes, flipping pasta 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.
- Cool completely on the baking sheet – they'll continue to crisp up as they cool!
- Store in an airtight container or resealable bag. Keep at room temperature for up to 5-7 days
Came out great TY