Crispy Chickpea Chips Mediterranean Style (Printable Version)
Crispy Mediterranean-spiced chickpea flour chips, ready in 40 minutes. Perfect healthy snacking.
# What You'll 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.
02 - In a large mixing bowl, whisk together the chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly blended.
03 - Pour in the olive oil and water. 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 out to an even thickness of about 1/8 inch (2–3 mm).
05 - Peel off the top sheet of parchment. Using a knife or pizza cutter, score or cut the rolled dough into chip-sized squares or rectangles.
06 - Carefully slide the parchment with the cut dough onto the prepared baking sheet.
07 - Bake for 18–25 minutes, rotating the baking sheet halfway through, until the chips are golden brown and crisp.
08 - Transfer chips to a wire rack and allow them to cool completely. They will continue to crisp as they cool.
# Expert Hints:
01 -
- They come together with just ten pantry staples and zero fancy equipment, which means you can satisfy a chip craving without leaving your house.
- The texture is genuinely crunchy, not the sad baked cracker pretending to be a chip, because chickpea flour naturally crisps up beautifully in the oven.
02 -
- Roll the dough as thin as you possibly can because thick chips stay soft in the center and never achieve that satisfying snap.
- Watch them closely during the last five minutes of baking because they go from golden to burnt surprisingly fast.
03 -
- If your dough feels too crumbly to roll, add water one teaspoon at a time until it comes together because chickpea flour absorbs moisture differently depending on the brand.
- Let the baked chips cool completely before storing or they will steam in the container and lose their crunch.