Crispy Chickpea Chips (Printable Version)

Golden, crunchy chips made from chickpea flour seasoned with smoked paprika and spices for a healthy gluten-free snack.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
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 - Pour 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 crisping.
06 - Bake for 20 to 25 minutes until the edges are golden brown and crispy. For extra crunch, flip the sheet halfway through baking.
07 - Remove from the oven and allow to cool slightly. Cut or break into chip-sized pieces.
08 - Serve warm on their own or pair with hummus, guacamole, or your favorite dip.

# Expert Hints:

01 -
  • These chips deliver that deep savory satisfaction of a proper snack without any guilt or heavy feeling afterward.
  • They are naturally vegan and gluten free, so you can serve them at almost any gathering without worrying about dietary restrictions.
02 -
  • Spreading the batter too thick is the single biggest mistake you can make, because thick chips stay soft in the center instead of turning crisp all the way through.
  • Flipping the chips halfway through baking was a game changer discovery that gave me perfectly even crispiness on both sides.
03 -
  • Tap the baking sheet gently on the counter before baking to release any air bubbles trapped in the batter for a perfectly even chip.
  • Let the chips cool completely on the tray before breaking them apart, because they continue to crisp up as they sit and will firm up significantly.

Go Back