Crispy Chickpea Flour Chips (Printable Version)
Golden, crunchy Mediterranean-style chips made from chickpea flour. Seasoned with smoked paprika, garlic, and cumin.
# 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
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly distributed.
03 - Add olive oil and water to the dry mixture. Stir and mix until a smooth, soft dough forms with no dry spots remaining.
04 - Place the dough between two sheets of parchment paper. Using a rolling pin, roll out to an even thickness of about 1/8 inch (2–3 mm).
05 - Peel off the top parchment layer. Use a knife or pizza cutter to score the rolled dough into chip-sized squares or rectangles.
06 - Carefully transfer the parchment with the cut dough directly onto the prepared baking sheet.
07 - Bake for 18 to 25 minutes, rotating the baking sheet halfway through, until the chips are golden brown and crisp across the surface.
08 - Remove from the oven and allow the chips to cool completely on a wire rack. They will continue to crisp as they cool.
# Expert Tips:
01 -
- They crisp up like real chips but come together with five minutes of mixing and a bag of chickpea flour you probably already have.
- The smoky paprika and cumin make them addictive enough that you will stop reaching for store bought crackers entirely.
02 -
- If the dough is too crumbly to roll, add water one teaspoon at a time because chickpea flour hydration varies by brand and humidity.
- Watch the oven closely after the 15 minute mark because they go from perfectly golden to burnt in what feels like thirty seconds.
03 -
- Roll the dough as thin as you possibly can because thick chips turn hard instead of crispy and that is a completely different eating experience.
- Sprinkle a little flaky salt on top right before baking for those satisfying salty bursts you get from fancy crackers.