Crispy Golden Chickpea Chips (Printable Version)

Golden, crispy chips made from chickpea flour and aromatic spices. Protein-rich and naturally gluten-free.

# What You Need:

→ Dry Ingredients

01 - 1 cup (120 g) chickpea flour (besan)
02 - 1/2 tsp sea salt
03 - 1/2 tsp garlic powder
04 - 1/4 tsp smoked paprika (optional)
05 - 1/4 tsp ground cumin

→ Wet Ingredients

06 - 3/4 cup (180 ml) water
07 - 1 tbsp olive oil

→ To Finish

08 - 1 tbsp olive oil (for brushing)
09 - Sea salt, to taste

# Method:

01 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the chickpea flour, sea salt, garlic powder, smoked paprika, and ground cumin until evenly distributed.
03 - Add the water and 1 tbsp olive oil to the dry mixture. Whisk thoroughly until a smooth, lump-free batter forms.
04 - Pour the batter onto the prepared baking sheet and spread it evenly to about 1/8 inch (2–3 mm) thickness using a spatula.
05 - Bake for 10 minutes, then remove from the oven. Brush the surface evenly with the remaining 1 tbsp olive oil.
06 - Using a sharp knife or pizza cutter, score the partially baked sheet into chip-sized squares or triangles.
07 - Return to the oven and bake for another 12–15 minutes until the chips are golden brown and crisp. Flip halfway through for even crispiness.
08 - Allow the chips to cool completely on the baking sheet. Break along the scored lines and sprinkle with additional sea salt to taste.

# Expert Tricks:

01 -
  • These chips deliver a satisfying crunch that rivals anything from a package, using just five pantry staples you probably already have.
  • They come together in under an hour with zero frying and minimal cleanup, making them oddly therapeutic to prepare on a lazy weekend afternoon.
02 -
  • If your batter is too thick to spread thinly, add water one teaspoon at a time because thickness is the single biggest factor in getting that crunch right.
  • Flipping the chips halfway through the second bake transforms them from good on one side to perfectly crisp throughout.
03 -
  • Let the chickpea flour rest in the batter for five minutes before spreading so it fully hydrates and the resulting chips become less brittle.
  • Dried rosemary or thyme crumbled into the dry mix creates a herby variation that tastes like something from a fancy bakery.

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