Crispy Chickpea Chips (Print version)
Golden, crunchy chips made from chickpea flour with smoked paprika and garlic. Easy Mediterranean-style snack ready in 40 minutes.
# What goes in:
→ Dry Ingredients
01 - 1 cup chickpea flour (gram or besan flour)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon black pepper
→ Wet Ingredients
07 - 2 tablespoons olive oil
08 - 1/3 cup water
# Cooking steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly distributed.
03 - Add olive oil and water to the dry mixture. Stir until a smooth, soft dough forms with no dry spots remaining.
04 - Place the dough between two sheets of parchment paper. Using a rolling pin, roll out to an even thickness of about 1/8 inch (2–3 mm).
05 - Remove the top layer of parchment paper. Cut the rolled dough into chip-sized squares or rectangles using a knife or pizza cutter.
06 - Carefully transfer the parchment sheet with the cut dough directly onto the prepared baking sheet.
07 - Bake for 18–25 minutes until chips are golden and crisp, rotating the baking sheet halfway through for even browning.
08 - Allow chips to cool completely on a wire rack. They will continue to crisp as they cool to room temperature.
# Tips from flavorandfeast:
01 -
- These chips crunch like something from a fancy snack shop but come together with pantry staples you probably already have.
- They are vegan, gluten free, and genuinely satisfying, which is a rare trifecta in the world of homemade crackers.
02 -
- The dough will seem too dry at first and then suddenly too wet, but keep mixing and it settles into the right texture within a minute or two.
- Rolling too thick is the number one reason chips turn out chewy instead of crispy, so err on the side of paper thin.
03 -
- If your dough cracks while rolling, just press it back together with your fingers and keep going, it is incredibly forgiving.
- Watch the oven like a hawk during the last five minutes because the line between perfectly golden and burnt is surprisingly thin.