Crispy Chickpea Chips (Print View)

Golden, crunchy chips made from chickpea flour seasoned with smoked paprika and garlic. Perfect for dipping or snacking.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the chickpea flour, salt, smoked paprika, garlic powder, cumin, and black pepper until evenly distributed.
03 - Add olive oil and water to the dry mixture. Stir and mix 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 very thin to about 1/8 inch (2–3 mm) thickness.
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 sheet with the cut dough onto the prepared baking sheet.
07 - Bake for 18–25 minutes until the chips are golden and crisp, rotating the baking sheet halfway through for even browning.
08 - Allow the chips to cool completely on a wire rack. They will continue to crisp up as they cool.

# Expert Hints:

01 -
  • They crisp up like store bought chips but come together with six pantry staples you probably already have.
  • The dough is forgiving and fun to roll out, making this a surprisingly satisfying recipe for beginners.
02 -
  • If your dough feels crumbly and wont hold together, add water one teaspoon at a time because chickpea flour absorbs moisture differently depending on the brand.
  • Rolling too thick is the number one reason chips turn out chewy instead of crispy, so aim for translucent thinness at the edges.
03 -
  • Let the dough rest for five minutes after mixing before you roll it out, because this gives the chickpea flour time to fully hydrate and become more pliable.
  • Sprinkle a tiny pinch of flaky salt on top right before baking for those irresistible bursts of flavor you get from fancy crackers.

Go Back