🔢 Macros (approx. per serving – 1/4 batch)
- Calories: ~140
- Protein: 18–20g
- Carbs: 2–3g
- Fat: 5–6g
(Makes about 4 servings)
🛒 Ingredients
- 1 cup low-fat shredded mozzarella
- 1/2 cup unflavored whey protein isolate
- 2 tbsp almond flour
- 1 egg white
- 1/2 tsp baking powder
- 1/2 tsp salt
- Optional seasonings:
- Smoked paprika
- Garlic powder
- Ranch seasoning
- Chili lime
- BBQ dry rub
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the cheese
Microwave mozzarella for 30–45 seconds until fully melted. - Mix the dough
Quickly mix in whey isolate, almond flour, egg white, baking powder, salt, and any seasonings.
Knead until a smooth dough forms. - Roll it thin (key step!)
Place dough between two sheets of parchment and roll very thin (like tortilla thin). - Cut into rounds
Use a small round cutter or bottle cap for that classic chip shape. - Bake 8–12 minutes
Until golden and crisp. Watch closely—they go from perfect to burnt fast. - Cool completely
They crisp up more as they cool.
🔥 Pro Tips for Extra Crisp
- Roll thinner than you think.
- Bake on the middle rack.
- For extra crunch, flip chips halfway through.
- If not crisp enough, bake 2–3 more minutes.
💥 Flavor Variations
- Nacho Style: Add cheddar powder + paprika
- Sour Cream & Onion: Onion powder + dried chives
- Salt & Vinegar: Add vinegar powder after baking
- Spicy Jalapeño: Chili powder + pinch cayenne
