Crispy Savory Chickpea Chips (Print Page)

Crispy seasoned chips made from chickpea flour, baked to golden perfection with aromatic spices.

# 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

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly blended.
03 - Add water and 2 tablespoons olive oil to the dry mixture. Stir until a smooth, thick batter forms with no lumps.
04 - Pour the batter onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer approximately 1/8 inch thick.
05 - Lightly brush the surface of the batter with additional olive oil to promote even browning.
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 let cool slightly. Cut or break into chip-sized pieces.
08 - Serve warm or at room temperature alongside hummus, guacamole, salsa, or your preferred dip.

# Expert Tips:

01 -
  • They come together with just one bowl and a baking sheet, which means almost no cleanup and zero frying mess.
  • The smoky, garlicky flavor hits like a packaged chip but you control every single ingredient that goes in.
  • They are naturally vegan and gluten free without tasting like a compromise was made anywhere along the way.
02 -
  • If the batter is too thick to spread thin, add water one teaspoon at a time because thickness is the difference between a cracker and a chip.
  • Flipping the whole sheet halfway through baking was a game changer I discovered by accident when one side looked pale.
03 -
  • The thinner you spread the batter, the crispier the chips, so take your time with the spatula and do not rush this step.
  • Letting the baked sheet cool completely before breaking yields cleaner, more satisfying shards.

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