CHICKPEA CHIPS
VEGAN
INGREDIENTS
▢ 1 cup Chickpea Flour ▢ 2 tbsp Extra Virgin Olive Oil ▢ 2-3 tbsp Water ▢ ½ tsp Salt Spices ▢ ¼ tsp Garlic Powder ▢ ¼ tsp Cumin ▢ ¼ tsp Turmeric
Sieve Flour
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.
1
Add Spices and Water
Stir in spices, olive oil, and lukewarm water. Start mixing with a spoon, then knead with your hands.
2
Form a Dough Ball
Form a ball the size of an orange. The dough is tough but not wet or sticky. If sticky or wet, add sifted flour.
3
Split the Ball
Divide the dough in half. Place half of the dough between two pieces of parchment paper.
4
Roll the Dough
Press dough with your hand, start to roll as thin as possible - the thinner, the crispier!
5
Make a Rectangle
I recommend rolling the dough into a 5x9-inch rectangle (12x24 cm) to make 28 thin, crunchy chips.
6
Peel Paper
Peel off the top piece of parchment paper, cut out triangles.
7
Transfer to Baking Sheet
Slide the piece of parchment paper with the chickpea tortilla chips onto a baking sheet.
7
Bake the Chickpea Chips
Bake on the center rack for 6 minutes or until golden brown and crispy.
8
Prep Time: 10 minutes Cook Time: 6 minutes Makes: 4 Servings Calories: 180 kcal per Serving
CHICKPEA CHIPS
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