These lupin flour protein chips are thin, crunchy, and sturdy enough to scoop up your favorite dips. I love chips largely because of that particular crisp crunch, and they’re one of the foods that can be difficult to replace on a keto diet. This recipe was actually inspired by a chickpea flour chip or cracker that popped up in one of my feeds. Unfortunately, when I went back to find the saved recipe for reference, it had disappeared, so I ended up creating my own low-carb, higher-protein version from scratch instead.

There is still a small amount of chickpea flour here, but lupin flour makes up most of the flour mixture, along with plain pea or soy protein powder. Lupin and chickpea flour behave similarly in some ways, although I find lupin flour denser and stickier. Nutritionally, the big advantage is that lupin flour is much higher in protein and lower in net carbs. The finished chips are fairly neutral in flavor, with nutritional yeast, cumin, onion, garlic, and red pepper flakes helping to balance the distinctive flavor of the lupin. You can leave out any of these seasonings or swap them for other herbs and spices to create your own variations.

Getting the chips thin is important for creating a crisp texture, and the exact baking time can vary somewhat with your ingredients and measurements. I use a kitchen scale for everything except the baking powder, salt, and spices to keep the consistency as reliable as possible. If you’d rather make a thicker, denser cracker, you can reduce the water slightly and extend the baking time. Either way, let them cool completely before storing so you don’t trap moisture and soften that hard-earned crunch. For more low-carb things to nibble, scoop, and crunch, check out my Crunchy Snacks.