Crispy Chickpea Chips (Printable)

Golden, crunchy chips made from chickpea flour with Mediterranean spices. Ideal for healthy snacking or serving with your favorite dips.

# 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

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly distributed.
03 - Add the olive oil and water to the dry mixture. Stir 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 - Remove the top layer of parchment paper. Cut the rolled dough into chip-sized squares or rectangles using a knife or pizza cutter.
06 - Carefully transfer the parchment paper with the cut dough directly 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 the chips to a wire rack and allow them to cool completely. They will continue to crisp as they cool.

# Expert Tips:

01 -
  • They give you that satisfying crunch without any frying or complicated techniques.
  • The dough comes together with just seven pantry staples and water.
  • You can season them a dozen different ways once you know the base recipe.
02 -
  • If the dough cracks while rolling it is too dry so add water a teaspoon at a time until it holds together.
  • Watch the oven closely after the 18 minute mark because chickpea flour goes from golden to burnt very quickly.
  • Do not skip the cooling step because warm chips will soften and lose their signature crunch.
03 -
  • Let the dough rest for ten minutes before rolling because it hydrates the flour and makes it much easier to work with.
  • Roll from the center outward in all directions to get an even thickness across the entire sheet.

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