Crispy Chickpea Chips (Print Version)

Golden, crispy chips made from chickpea flour with aromatic spices. Perfect healthy snacking option.

# What You Need:

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. 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 - Add the water and 2 tablespoons of olive oil to the dry mixture. Stir vigorously until a smooth, thick batter forms with no lumps.

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

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

06 - Bake for 20 to 25 minutes until the edges are golden brown and crispy. For extra crunch, 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 -

They come together with pantry staples you probably already have hiding somewhere.
The smoky, savory crunch hits every craving without any guilt attached.
Gluten free and vegan without trying even a little bit to be.

02 -

Spread the batter too thick and you get chewy flatbread instead of chips, which is still tasty but not what we are after.
Flipping the whole sheet halfway through baking was a discovery that turned good chips into unforgettable ones.

03 -

The edges cook faster than the center so you can pull the crispy edges off early and return the rest for a few extra minutes.
Letting the batter rest for five minutes before spreading gives the flour time to hydrate and creates a smoother texture.