Crispy Chickpea Chips (Printable)
Golden, crunchy chips made from chickpea flour—ready in 40 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 cup chickpea flour (gram or besan flour)
02 - ½ teaspoon kosher salt
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ¼ teaspoon ground cumin
06 - ¼ teaspoon freshly ground black pepper
→ Wet Ingredients
07 - 2 tablespoons extra virgin olive oil
08 - ⅓ cup warm water
# How-To:
01 - Preheat the 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 combined.
03 - Pour the olive oil and water into the dry mixture. Stir thoroughly 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 the dough out to an even thickness of about ⅛ inch (2–3 mm).
05 - Peel off the top sheet of parchment. Using a sharp knife or pizza cutter, score the rolled dough into chip-sized rectangles or squares.
06 - Carefully transfer the parchment paper with the scored dough 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.
08 - Slide the parchment onto a wire rack and allow the chips to cool completely. They will continue to crisp as they cool.
# Expert Tips:
01 -
- These chips deliver that impossible crunch people assume only comes from deep frying, but the oven does all the work.
- Six spices you probably already own transform plain chickpea flour into something you will want to eat straight off the baking sheet.
02 -
- Rolling too thick is the single biggest mistake you can make because thick chips stay soft in the center and never achieve that satisfying crack.
- Oven temperatures vary wildly so start checking at 18 minutes because once they go from golden to burnt it happens in under a minute.
03 -
- If your dough feels crumbly add water one teaspoon at a time because chickpea flour absorbs moisture differently depending on humidity and age.
- Scoring the dough before baking instead of cutting all the way through prevents spreading and gives you cleaner chip shapes.