Savory Protein Snacks: 3 Irresistible Recipes

Yuba "Bissli", Chickpeas, and Lentil Flour Crackers

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It seems that this summer there is nothing better than staying at home, under the air conditioner, and watching a series on Netflix. Right?

I love lounging on the sofa, pouring myself something fizzy and cold, and munching on savory protein snacks that I made myself just a few minutes before.

The advantages of making your own snacks are many: I control the amount of fat, saturated fat, and salt, and I choose exactly which ingredients go into the snack.

I like to make snacks with a high protein percentage compared to the savory snacks you find in retail chains.

Like:

• Red lentil flour crackers with Za'atar
• Crispy Yuba "Bissli"
• And spicy crispy chickpea snacks.

Now imagine this: a bowl full of these savory protein snacks with a cold beer, the AC on full power, and Netflix.

Isn't it perfect?

It's best and most fun to make these protein snacks close to eating, but they can easily be kept in an airtight container for a few days. (Just don't put them in the fridge because they will lose their crunchiness)

A bit about savory protein snacks

Seasoning: I used dry spices like cumin, smoked paprika, turmeric, and Za'atar. If you don't like one of these, swap it for something you do like.

Note that I didn't use crushed fresh garlic simply because it might burn during the roasting process in the oven and give a bitter, unpleasant taste. If you have garlic powder, it can definitely be a good alternative.

To give crunch and flavor, I used high-quality olive oil. Don't worry, it won't burn at the roasting temperatures of the oven, so there's no problem using it.

You can't have a savory snack without being generous with... salt. I used coarse salt and a minimal amount. If you want to skip it or reduce it, go for it!

Nutritional values for each snack:

Crispy Chickpea Snacks

One serving (out of 2) weighing 200g contains:

• 380 calories
• 16g protein
• 48g carbohydrates
• 14g fat (including 2g saturated fat)

Yuba "Bissli"

One serving out of 2 weighing 60g contains:

• 226 calories
• 33g protein
• 1g carbohydrate
• 10g fat

Orange Lentil Flour Crackers with Za'atar

One serving out of 2 weighing 90g contains:

• 275 calories
• 22g protein
• 22g carbohydrates
• 11g fat (including 1g saturated fat)

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Crispy Chickpea Snacks

Prep Time 2 minutes

Cook Time 30 minutes

Servings 2 servings

Calories 380 kcal

Ingredients

• 1 can cooked chickpeas 340g (frozen chickpeas also work)
• 1 tsp turmeric
• 1 tsp chili flakes
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp coarse salt
• 2 tbsp olive oil

Instructions

1. Preheat oven to 200°C

2. Drain the liquid from the chickpeas

3. If using frozen chickpeas, thaw them just enough so they separate from each other

4. Add all the spices (except for the olive oil) and mix well

5. Add the olive oil and mix well

6. Transfer to a tray and flatten the chickpeas well with a spoon

7. Roast in the oven for about 30 minutes until the chickpeas become crispy

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Yuba "Bissli"

Prep Time 2 minutes

Cook Time 5 minutes

Servings 2 servings

Calories 226 kcal

Ingredients

• 100 g dried soy protein strips (Yuba)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Preheat oven to 180°C

2. Pour the Yuba strips into a deep bowl

3. Add all the dry ingredients (except for the olive oil)

4. Mix well and ensure all the spices coat the Yuba (it's okay if a little remains at the bottom of the bowl)

5. Add the olive oil and mix well

6. Flatten onto a baking tray

7. Roast in the oven for about 4-5 minutes until browned (caution: Yuba burns quickly)

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Lentil Flour Crackers with Za'atar

Prep Time 3 minutes

Cook Time 15 minutes

Servings 2 servings

Calories 275 kcal

Ingredients

• 1 cup lentil flour 150g
• 1 tsp Za'atar spice
• 1 tsp smoked paprika
• 1/2 tsp coarse salt
• 2 tbsp olive oil
• 1 cup water

Instructions

1. Preheat oven to 180°C

2. In a deep bowl, add the lentil flour and the dry spices (Za'atar, paprika, and salt)

3. Mix well

4. Add the olive oil and the cup of water and mix

5. Mix until no lumps remain

6. If some small lumps remain, let the batter sit for 5-10 minutes and they will dissolve into the liquid

7. Spread the batter onto a baking sheet

8. Sprinkle a little extra Za'atar on top

9. Bake for about 15 minutes

10. After 15 minutes, cut the outer edges into squares. Return the center, which might still be moist, to the oven for another 10-15 minutes until it's done and crispy

11. Cut into squares