Crispy Chickpea Chips (Printable)

Golden, crispy chips made from chickpea flour spiced with smoked paprika, garlic, and cumin. A wholesome gluten-free snack ready in 40 minutes.

# 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:

01 - Preheat oven to 350°F (180°C). 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, ground 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 (2-3 mm) thick across the entire surface.
05 - Lightly brush the surface of the spread batter with additional olive oil to promote even browning and crispness.
06 - Bake for 20 to 25 minutes, rotating the sheet halfway through, until the edges are golden brown and the surface is crispy throughout.
07 - Remove from the oven and allow to cool for 5 minutes on the baking sheet. Once firm, cut into squares or break into irregular chip-sized pieces.
08 - Arrange on a serving plate. Enjoy plain or paired with hummus, guacamole, or salsa.

# Expert Tips:

01 -
  • These chips give you that addictive crunch without any of the guilt, and they come together with just a bowl and a whisk.
  • The smoky paprika and cumin combo makes them taste like something you would pay too much for at a trendy cafe.
  • They are naturally vegan and gluten free, so you can serve them at any gathering without playing dietary detective.
02 -
  • If your batter is too thick to spread thinly, add water one teaspoon at a time until it flows like pancake batter.
  • Flipping the whole sheet halfway through baking is the secret to getting both sides equally crispy.
  • These chips lose their snap after a day, so eat them fresh or re crisp in a hot oven for two minutes.
03 -
  • Spread the batter as thin as you possibly can, because thickness is the difference between a chip and a cracker.
  • Let the baked sheet cool for at least five minutes before breaking, or you will end up with jagged shards instead of nice chips.

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