Crispy Chickpea Flour Chips (Printer-Friendly)
Crispy Mediterranean chips crafted from chickpea flour with smoked paprika and garlic. Healthy 40-minute snack.
# What You'll Need:
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the chickpea flour, salt, smoked paprika, garlic powder, ground cumin, and black pepper until evenly blended.
03 - Pour the olive oil and water into the dry mixture. Stir thoroughly until a smooth, pliable dough comes together with no dry spots.
04 - Sandwich the dough between two sheets of parchment paper. Using a rolling pin, roll it out to an even 1/8-inch thickness across the entire surface.
05 - Peel away the top layer of parchment. Use a sharp knife or pizza cutter to score the dough into chip-sized squares or rectangles.
06 - Carefully transfer the parchment with the scored dough onto the prepared baking sheet. Bake for 18 to 25 minutes, rotating the pan halfway through, until the chips are golden brown and crisp.
07 - Slide the parchment onto a wire rack and let the chips cool completely. They will continue to firm up and develop crunch as they cool.
# Expert Advice:
01 -
- They come together with pantry staples you probably already have sitting next to your spices.
- The texture goes from soft dough to shatteringly crisp in under thirty minutes of baking.
- They are naturally vegan and gluten free without tasting like a compromise.
02 -
- Chickpea flour can taste raw and bitter if the chips are underbaked so push them until you see real golden color at the edges.
- The dough dries out quickly if left uncovered so keep it covered with parchment while you work in batches.
03 -
- Wet your hands slightly when kneading the dough because it prevents sticking better than adding more flour.
- Watch the oven like a hawk during the last five minutes because chips go from golden to burnt in what feels like seconds.