Crispy Chickpea Chips (Print Version)

Golden, crunchy chips made from chickpea flour. Seasoned with smoked paprika, garlic, and cumin for a savory gluten-free snack.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

07 - 1/2 cup water
08 - 2 tablespoons olive oil, plus extra for brushing

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, whisk together the chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly distributed.
03 - Pour in the water and 2 tablespoons of olive oil. Stir vigorously until a smooth, thick batter forms with no lumps remaining.
04 - Pour the batter onto the prepared baking sheet. Using a spatula, spread it into an even, thin layer approximately 1/8 inch thick across the entire surface.
05 - Lightly brush the top surface of the batter with a thin coating of olive oil to promote even browning and crispness.
06 - Bake on the center rack for 20 to 25 minutes, rotating the pan halfway through, until the edges are golden brown and the surface is firm and crispy.
07 - Remove from the oven and allow to cool for 3 to 5 minutes on the pan. While still slightly warm, use a knife or pizza cutter to slice into chip-sized pieces, or break apart by hand for a rustic look.
08 - Transfer chips to a serving plate. Enjoy on their own as a crunchy snack or pair with hummus, guacamole, or fresh salsa.

# Handy Tips:

01 -
  • These chips crunch like something from a fancy bakery but cost almost nothing to make.
  • They happen to be vegan and gluten free without trying even a little bit.
02 -
  • If the batter is too thick to spread thinly it will bake up chewy instead of crispy so add a tiny splash more water and try again.
  • Flipping the whole sheet halfway through baking transforms the texture from good to absolutely shatteringly crisp.
03 -
  • Let the chips cool completely before storing because trapped steam is the enemy of crunch and will soften them within hours.
  • A quick rest under the broiler for one minute at the end adds irresistible blistered spots that make people think you used a wood fired oven.

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