Lasagna Sheet Crisps

Hello Beans

This little recipe is a good substitute for usual crisps. You can make whatever flavours you want and have some fun with it. The original recipe is from here. I first started making these many moons ago thanks to my grandmother. It’s a pretty popular recipe for Swimming World members I believe.

Personally, I like making a mix of sweet and savoury ones. Both for snacking and dipping. In this recipe, I made Rosemary ones and Cinnamon ones. The rosemary is a lovely accompaniment to hummus while the Cinnamon ones are a superb dipping tool for such things as Chocolate spread and Peanut butter.

Did I mention these are low fat as well?! This amount comes to around 350 calories.


Ingredients (serves 2)

100grams or 5 1/2 lasagna sheets

Herbs and Spices

Oil of your choice



Boil some water.

Whilst your waiting. Warm up your oven. 180 should do it. Then prep your trays (two of them)Β  with baking parchment.

Either one at a time or if you’re like me, all at once. Place your lasagne sheets into the water. It helps if they’re broken in half.

Cook for 5 mins until soft but not overly so.

Drain and rinse, then chop into triangles straight onto the baking trays.

Spray with oil or drizzle on top. Coconut oil, olive oil, frylight alternatives. The healthier the oil the healthier the crisps.

Add your preferred mix of herbs. You could have rosemary, parsley, cinnamon, nutmeg, chilli. There is an abundance of choice and option. Add as little or as much as you like.

I used a little salt on both. 1 tbsp of cinnamon for one tray and around 2 tbsp of rosemary on the other.

Cook them for 10 mins or until they’re golden on the edges. Keep an eye on them as they burn quick.Β 


What flavour combo is your favourite? Let me know in the comments below.

Enjoy Beans