Crispy Chickpea Flour Chips (Print version)

Crunchy baked chickpea flour chips seasoned with spices. Ready in 40 minutes.

# What goes in:

01 - 1 cup chickpea flour (gram flour)

02 - 1/2 teaspoon salt

03 - 1/2 teaspoon smoked paprika

04 - 1/4 teaspoon garlic powder

05 - 1/4 teaspoon ground cumin

06 - 1/4 teaspoon black pepper

07 - 1/2 cup water

08 - 2 tablespoons olive oil, plus extra for brushing

01 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

02 - In a mixing bowl, whisk together the chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly blended.

03 - Pour in the water and 2 tablespoons of olive oil. Stir until a smooth, thick batter forms with no lumps.

04 - Pour the batter onto the prepared baking sheet. Using a spatula, spread it into a thin, even layer approximately 1/8 inch (2-3 mm) thick.

05 - Lightly brush the surface of the batter with additional olive oil to promote crispness.

06 - Bake for 20-25 minutes until the edges are golden brown and crisp. For extra crispiness, flip the chips halfway through baking.

07 - Remove from the oven and allow to cool slightly. Cut or break into chip-sized pieces.

08 - Serve on their own as a snack or pair with hummus, guacamole, or your favorite dip.

01 -

These chips come together with pantry staples you probably already have, and they crisp up like something from a fancy bakery.
They are vegan, gluten free, and honestly taste better than anything out of a bag.

02 -

Spread the batter as thin and even as possible because thick spots stay soft and will not crisp up no matter how long you bake.
Flipping the whole sheet halfway through baking was a game changer I discovered by accident and it made every chip uniformly crunchy.

03 -

Let the baked sheet cool completely before breaking if you want clean, sharp edges instead of rustic shards.
Taste the raw batter for salt and spice before spreading because adjusting after baking is too late.