Crispy Chickpea Chips (Printable)

Crispy, savory chips made from chickpea flour, perfect as a healthy gluten-free snack ready in 40 minutes.

# What You Need:

→ Dry Ingredients

01 - 1 cup chickpea flour (gram flour)
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon freshly ground black pepper

→ Wet Ingredients

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

# Steps:

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 blended.
03 - Pour in the water and 2 tablespoons of olive oil. Stir vigorously until a smooth, thick batter forms with no lumps.
04 - Transfer 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 the surface is crispy throughout.
07 - Remove from the oven and allow to cool slightly on the pan. Cut into uniform chip-sized pieces or break apart by hand along natural cracks.
08 - Arrange on a platter and serve warm alongside hummus, guacamole, or your preferred dip.

# Expert Advice:

01 -
  • These chips crunch like a guilty pleasure but come together with just chickpea flour and pantry spices you probably already have.
  • They are naturally vegan and gluten free, so you can serve them at any gathering without a second thought.
02 -
  • Spread the batter as thin and even as you possibly can because thick spots stay chewy while thin spots burn.
  • Flip the entire sheet of chips halfway through baking for an evenly crisp result on both sides.
03 -
  • Let the baked sheet cool for at least five minutes before breaking because the chips continue to crisp up as they sit.
  • Aim for a batter consistency similar to pancake batter, thick but pourable, and add water a splash at a time if needed.

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