Crispy Chickpea Chips (Print Page)

Crunchy, savory chips made from chickpea flour with Mediterranean spices for a healthy, satisfying snack.

# What You 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 - Add the olive oil and water to the dry mixture. Stir thoroughly until a smooth, soft dough forms with no dry spots.
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.
05 - Remove the top parchment layer. Cut the rolled dough into chip-sized squares or rectangles using a knife or pizza cutter.
06 - Carefully transfer the parchment with the cut dough onto the prepared baking sheet.
07 - Bake for 18 to 25 minutes, rotating the baking sheet halfway through, until the chips are golden brown and crisp.
08 - Allow the chips to cool completely on a wire rack. They will continue to crisp up as they cool.

# Expert Tips:

01 -
  • These chips come together with pantry staples you probably already have sitting next to your spices.
  • They bake up genuinely crunchy, not that sad half crisp texture most homemade chip attempts deliver.
  • The smoky paprika and garlic combination makes them addictive enough that you will want to double the batch immediately.
02 -
  • Watch the oven carefully after the 15 minute mark because chickpea flour goes from golden perfection to burnt in what feels like seconds.
  • The dough will seem too dry at first but keep mixing and it suddenly comes together, so trust the process and resist adding extra water.
03 -
  • Roll the dough as thin as you possibly can because thick chips stay soft in the center and never achieve that satisfying snap.
  • Let the baked chips cool completely on a wire rack rather than the baking sheet because trapped steam is the enemy of crunch.

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