Crispy Chickpea Chips (Printable Version)
Golden, crunchy chips spiced with paprika and garlic. Ready in 40 minutes.
# What You 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 bowl, whisk together chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly blended.
03 - Add olive oil and water to the dry mixture. Stir until a smooth, soft dough forms with no dry spots.
04 - Place the dough between two sheets of parchment paper. Roll out to an even thickness of about 1/8 inch.
05 - Remove the top parchment layer. Cut the rolled dough into chip-sized pieces using a knife or pizza cutter.
06 - Transfer the parchment 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.
# Helpful Hints:
01 -
- They deliver that satisfying crunch you crave from regular chips but pack in protein and keep everything completely vegan and gluten free.
- The dough comes together in minutes with pantry staples you probably already have on hand.
02 -
- If your dough cracks while rolling it is too dry, just wet your hands slightly and knead it for another thirty seconds.
- Watch the oven closely after the fifteen minute mark because these shift from perfectly golden to burnt with startling speed.
03 -
- Roll the dough as thin as you possibly can because thick chips turn hard instead of crispy and that is a completely different experience.
- Dust your rolling pin with a little extra chickpea flour to prevent sticking and keep the surface smooth.