• 3/4 cup Liquid Egg Whites
  • 1/8 cup Chickpea Flour (or Buckwheat or Brown Rice Flour)
  • 1 tbsp Psyllium Husks
  • 1 tbsp Flaxseeds
  • 1 tbsp unflavored Pea Protein (or Sun Warrior’s unflavored protein)
  • 1/2 tsp Sea Salt


  1. Blend all ingredients into a pancake-like batter.
  2. Spread batter as thin as possible on a piping-hot non-stick pan (further made non-stick with some coconut oil or PAM spray). Use a spoon to spread the mixture.
  3. When one side is cooked, flip it to cook the other. You can either make one large pancake or two smaller ones.
  4. When the pancake is done, add extra salt, dried herbs, or a drizzle of olive oil to the top. Slice pancake into tortilla-chip-sized rectangles or triangles.
  5. Place chips on a baking pan and broil until one side is nicely browned. Flip chips and broil until the other side is brown and crunchy as well.
  6. Eat up. They’re best eaten warm because, as they cool, they lose some of their crunchiness. If that happens, just pop them in the oven again and the crunch bounces back.
Serving Size Per batch, or 12 chips
Amount per serving
Calories 288.6
Total Fat7.4g
Total Carbs22.9g

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach