Name: Chips de grão-de-bico
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 1 cup Chickpea Flour (besan, gram, garbanzo bean flour); 2 tablespoons Extra-Virgin Olive Oil; 2-3 tablespoons Lukewarm Water; 1/2 colher de chá de sal; 1/4 de colher de chá de alho em pó; 1/4 teaspoon Cumin; 1/4 colher de chá de cúrcuma

This easy 4-ingredient Chips de grão-de-bico are a healthier snack than potato chips and are packed with plant-based protein and fiber. Bonus, these vegan, gluten-free chickpea flour chips are perfect for dipping into guacamole or vegan nacho cheese sauce and making your party platter healthy and tasty.

Chickpea flour chips in a blue bowl in front of salsa and guacamole

I created this recipe to provide a healthier, protein-rich alternative to traditional chips. These chips are quick to make, ready in just 16 minutes, and packed with plant-based protein from chickpea flour.

Unlike store-bought options, which can contain unhealthy fats and artificial ingredients, these homemade chips use simple, wholesome ingredients. You can change the seasoning to make them even more special – you can enjoy them with a variety of flavors, from classic sea salt to spicy chili powder.

These chips offer a tasty and nutritious snacking option that you can feel good about.

Chickpea chips, also known as chickpea flour chips or chickpea flour crackers, are crunchy thin crackers made of garbanzo flour or besan flour. They are nutritious vegan snacks loaded with proteína à base de plantas and gluten-free, and egg-free.

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Chips de grão-de-bico

An easy and healthy chickpea chips recipe made from chickpea flour.

4.94 da 15 votos

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Tempo de preparação: 10

Hora de cozinhar: 6

Tempo total: 16

Curso: Aperitivo, Lanche

Cozinha: americano

Dose: 4 serving (14 chips each)

Calorias: 180 kcal

Autor: Carine Claudepierre

Ingredientes

Sistema americano - métrico

▢ 1 xícara Farinha de grão de bico - besan, gram, garbanzo bean flour
▢ 2 colheres de sopa Azeite Extra Virgem
▢ 2-3 colheres de sopa Água morna
▢ ½ colher de chá sal

especiarias

▢ ¼ colher de chá Pó de alho
▢ ¼ colher de chá Cominho
▢ ¼ colher de chá Cúrcuma

Instruções

Pré-aqueça o forno a 350 ° C (180 ° F).
Measure your flour and sieve with a fine-mesh sieve. Press the flour lumps onto the mesh to get the thin particle of flour to go through. Discard the small impurities left inside the sieve.
Stir in spices, olive oil, and lukewarm water. Start mixing with a spoon, then knead with your hands. Depending on the type of chickpea flour you used, you may have to add more water or flour. If too dry, add more water, 1 tablespoon at a time, until you can form a ball the size of an orange. The dough is tough but not wet or sticky. If sticky or wet, add sifted flour.
Divide the dough in half. Place half of the dough between two pieces of parchment paper – you can sprinkle some chickpea flour on the paper to prevent the dough from sticking to your paper.
Press dough with your hand, start to roll as thin as possible – the thinner, the crispier! I recommend rolling the dough into a 5×9-inch rectangle (12×24 cm) to make 28 thin, crunchy chips. Watch my picture above in this post to see how I fold my paper to encase the dough into a rectangle shape and make perfect triangle tortillas.
Peel off the top piece of parchment paper, cut out triangles. I get 28 tortilla chips from half the dough and spread them apart to prevent the chips from touching each other.
Slide the piece of parchment paper with the chickpea tortilla chips onto a baking sheet.
Bake on the center rack for 6 minutes or until golden brown and crispy.
Meanwhile, repeat the same process to roll the leftover dough and create more chips.
Serve on its own or with guacamole, hummus, or as a base to loaded nachos.
Store for up to 2 weeks in a dark, dry place in a sealed container.

Notas

The nutrition panel is for 1 serving of 14 chips equivalent to 1/4 of the recipe. The recipe makes 56 chickpea crackers.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Pin da Receita

Nutrição

Ingredientes e Substituições

Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa

It’s very easy to make your own chickpea chips at home using three simple ingredients. All you need to make crunchy besan crackers are:

Farinha de grão de bico, also known as besan flour or garbanzo flour. While besan flour and garbanzo flour are not exactly the same thing, both having different amounts of fiber and water absorption in recipes, they both work to make chickpea chips.
Azeite or neutral oil like almond oil or melted coconut oil.
Favorite Spices – optional, you can make plain chickpea chips, but we love adding garlic powder, salt, pepper, cumin, and a pinch of turmeric to boost their yellow color and make them look like chickpea flour tortilla chips.

You can use any sort of chickpea flour but keep in mind that variety impacts water absorbance.

There are two types of chickpea flour available at the grocery store:

Besan flour or gram flour is made from brown roasted chickpea, and it’s much finer. It needs less water.
Chickpea flour or Garbanzo bean flour is made from white roasted chickpeas. This is coarser than besan flour and needs more water to come together.

That’s why this chickpea cracker recipe provides a range of water that you will have to adjust depending on the type of chickpea flour you used.

How To Make Chickpea Chips (in Pictures)

Sugestões de veiculação

These chickpea chips are delicious on their own as a healthy snack food but even better dipped in:

Guacamole
Hummus
Molho

Another great idea is to make a platter of loaded nachos using your chickpea tortilla chips as a healthy nacho replacement. Spread a layer of chickpea chips on a baking sheet and top with a layer of carne de taco de lentilha, vegan cheese, and bake 6-8 minutes until the cheese is melted. Serve the chickpea chips topped with salsa sauce, coconut cream, mashed avocado, and cilantro.

Mais receitas com farinha de grão-de-bico

I love to bake with chickpea flour because it makes delicious healthy vegan, gluten-free recipes. Below I listed more chickpea flour recipes for you to try.