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
Servings: 4 servings
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.