Crispy Golden Chickpea Chips (Printable)
Crispy, golden chickpea flour chips seasoned with garlic and spices. A protein-rich, gluten-free snack ready in 40 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup (120 g) chickpea flour (besan)
02 - 1/2 teaspoon sea salt
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon smoked paprika (optional)
05 - 1/4 teaspoon ground cumin
→ Wet Ingredients
06 - 3/4 cup water
07 - 1 tablespoon olive oil
→ To Finish
08 - 1 tablespoon olive oil (for brushing)
09 - Sea salt, to taste
# Step-by-step:
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, sea salt, garlic powder, smoked paprika, and ground cumin until evenly distributed.
03 - Pour in the water and 1 tablespoon of olive oil. Whisk thoroughly until a smooth, lump-free batter forms.
04 - Pour the batter onto the prepared baking sheet. Using a spatula, spread it evenly to approximately 1/8 inch (2–3 mm) thickness.
05 - Bake for 10 minutes until the surface is just set. Remove from the oven and brush evenly with the remaining 1 tablespoon of olive oil.
06 - Using a sharp knife or pizza cutter, score the partially baked sheet into chip-sized squares or triangles.
07 - Return to the oven and bake for an additional 12–15 minutes until the chips are golden brown and crisp. For even crispier results, flip the chips halfway through this second bake.
08 - Allow the chips to cool completely on the baking sheet. Break along the scored lines and sprinkle with additional sea salt to taste.
# Expert Advice:
01 -
- These chips deliver that addictive crunch people chase in store bought snacks, but you control every single ingredient that goes in.
- They come together with pantry staples in under an hour and taste even better the next day.
02 -
- Do not skip the full cooling period because the chips continue to crisp as they sit and breaking them too early leads to bending instead of snapping.
- Flipping each chip halfway through the second bake transforms them from good to impossibly crunchy on both sides.
03 -
- Spread the batter as thinly and evenly as possible because thick spots turn chewy instead of crisp and uneven spots bake at different rates.
- Score the chips immediately after the first bake while the sheet is still warm and flexible because waiting until it cools leads to cracking and jagged edges.