Crispy Chickpea Chips (Printable)

Crunchy, savory chips made from chickpea flour. Ready in under an hour.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup chickpea flour (gram flour)
02 - ½ teaspoon salt
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon garlic powder
05 - ¼ teaspoon ground cumin
06 - ¼ teaspoon black pepper

→ Wet Ingredients

07 - ½ 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 the chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly blended.
03 - Add the water and 2 tablespoons of olive oil to the dry mixture. 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 ⅛ inch thick across the entire surface.
05 - Lightly brush the surface of the batter with additional olive oil to promote even browning and crispiness.
06 - Bake for 20 to 25 minutes until the edges are golden brown and the surface is crispy throughout.
07 - Remove from the oven and allow to cool slightly on the baking sheet. Cut into chip-sized pieces or break apart by hand along natural fracture lines.
08 - Serve warm or at room temperature on their own, or pair with hummus, guacamole, or salsa for dipping.

# Expert Tips:

01 -
  • These chips crunch like the real deal but come together with just a bowl, a whisk, and pantry staples you probably already have.
  • They are vegan, gluten free, and somehow taste more satisfying than anything pulled from a store bought bag.
  • The smoky spiced flavor pairs beautifully with practically any dip you can imagine.
02 -
  • Spread the batter as thin as you possibly can because thick spots turn soft instead of crispy and will haunt you with their chewiness.
  • Flipping the chips halfway through baking was a game changer discovery that gave me evenly crisped chips on both sides instead of one golden side and one pale soggy one.
03 -
  • The batter should be thick like pancake batter, not runny, so if it seems too loose add another tablespoon of chickpea flour to rescue it.
  • Letting the baked sheet cool for exactly three minutes before breaking gives you the cleanest snap with the least crumbling.

Go Back