Crispy Chickpea Chips (Printable Version)

Golden, crispy chips made from spiced chickpea flour. A healthy gluten-free snack ready in under an hour.

# 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 and 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 even browning and crispness.

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 warm on their own or pair with hummus, guacamole, or salsa.

01 -

You get that addictive potato chip crunch without any of the guilt or complicated frying setups.
The batter comes together in one bowl with pantry spices you probably already have sitting around.

02 -

If your batter is too thick it will not spread thin enough and you will end up with a dense flatbread instead of a crispy chip.
Flipping the whole sheet halfway through baking makes both sides equally crunchy and prevents a soggy bottom.

03 -

Tap the baking sheet firmly on the counter once or twice after spreading to pop air bubbles and get an even layer.
Let the chips cool completely before storing because any trapped warmth turns them soft overnight.