Servings: 4 (about 40 small crackers)
Prep Time: 10 minutes
Cook Time: 15–20 minutes
🧄 Ingredients
Dry:
- 1 cup (100g) unflavored or savory protein powder
(whey isolate or plant protein both work — choose one that bakes well) - ¼ cup (25g) grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional, for color)
Wet:
- 1 large egg white
- 2–3 tbsp water (adjust to make a dough)
- 1 tbsp olive oil or avocado oil
Optional toppings:
- Extra Parmesan or everything bagel seasoning
- Chopped fresh herbs (parsley, rosemary, or thyme)
👩🍳 Instructions
- Preheat oven:
Set to 350°F (175°C). Line a large baking sheet with parchment paper. - Make the dough:
In a mixing bowl, whisk together protein powder, Parmesan, garlic powder, onion powder, salt, pepper, and paprika.
Add the egg white, olive oil, and 2 tbsp water. Stir until a firm but pliable dough forms.
(If too dry, add water 1 tsp at a time.) - Roll it out:
Place the dough between two sheets of parchment paper.
Roll thin — about ⅛ inch (3 mm) thick for crispy crackers. - Cut & season:
Remove the top parchment. Slice into squares (a pizza cutter works great).
Sprinkle with extra Parmesan or herbs if desired. - Bake:
Transfer parchment (with crackers) onto the baking sheet.
Bake for 12–15 minutes, or until golden and crisp.
(For extra crunch, turn off the oven and let them sit inside with the door slightly open for 5 more minutes.) - Cool completely:
Let crackers cool on a wire rack — they’ll crisp up more as they cool!
🧈 Serving Ideas
- Dip in Greek yogurt ranch, hummus, or guacamole
- Pair with tuna salad, chicken salad, or cheese for a high-protein snack
- Crush over soups or salads as a crunchy topping
💪 Nutrition (per serving)
(approximate, using whey protein isolate)
- Calories: 150
- Protein: 22g
- Carbs: 3g
- Fat: 6g
- Fiber: 1g
