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Chickpea Chips are the perfect crispy vessel for your favorite dipping sauce. This easy, homemade tortilla chip recipe is also gluten-free!
Made using chickpea flour tortillas, these homemade chickpea chips offer a delightful crunch for vegan chicken salad, ranch dressing, mango salsa, and so much more!
They are also a perfect addition to a great tasting hummus or chickpea chicken salad for double chickpea power!
I first made these chickpea chips from some leftover gluten-free tortillas. By fine-tuning the recipe and introducing additional spices, these chips swiftly secured a spot as one of my favorite snacks.
Chickpea chips stand out because of their thin and crispy texture, reminiscent of traditional corn tortilla chips. Thick chips, to me, feel more like crackers, and these chips maintain that authentic chip-like quality.
Here are some other reasons you will fall in love with these chickpea crisps!
- They are baked to perfection in the oven for the perfect crunch.
- You can customize this easy recipe by adding your favorite spices.
- They are a healthy snack that packs a punch with plant-based protein from the garbanzo beans!
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Ingredients
To make chickpea tortilla chips, you will need these simple ingredients:
- Chickpea Flour AKA garbanzo bean flour, gram flour, or besan flour, is the main ingredient. This flour is just ground chickpeas, so you could even make it at home!
- Tapioca Flour, AKA tapioca starch, helps improve the tortillas' texture to make the best thin and crispy chips!
- Garlic Powder, Onion Powder, Fine Sea Salt, and Black Pepper enhance the flavor profile. Using enough salt and other seasonings is essential to get the perfect-tasting chip. Without it, these chips are plain. You can add any other spices that you like as well!
- Water binds everything to make the tortilla batter!
- Olive Oil is brushed on top of the chips before baking to achieve maximum crispiness while adding to the flavor!
- Canola oil, avocado oil, or vegetable oil also work.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Here’s a step-by-step guide to making chickpea chips:
Make the Chickpea Flour Tortillas
- Whisk chickpea flour, tapioca flour, salt, pepper, garlic powder, and onion powder in a medium bowl.
- Add water and whisk until a smooth chickpea batter forms.
- Pour batter using a ¼ measuring cup into a pan preheated to medium heat. Quickly pick up the pan and swirl the batter into a circle, spreading it as thin as possible.
- Return to the stove and allow to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
- Flip the tortilla and cook another 1 to 2 minutes until golden brown.
- Allow the tortillas to cool on a wire rack before making them into chips.
Bake the Chips
- Cut each tortilla into 6 triangles on a cutting board with a pizza cutter or sharp knife.
- Brush each side of the tortilla with olive oil and sprinkle with extra salt. Place the chips on a baking sheet lined with a piece of parchment paper in a single layer.
- Bake for 7 minutes at 400°F and then flip each chip over. You can also bake these chips in the air fryer in smaller batches to prevent the chips from overlapping.
- Bake for an additional 5 to 7 minutes or until the chips look crispy and golden brown. Enjoy!
Top Tips
Here are some lessons I learned while making the tortillas to ensure the perfect chickpea chip:
- Use a non-stick pan for best results. If using a regular skillet, lightly oil the pan so the tortillas can be released easily.
- You want your batter to be very runny and liquidy. This helps when pouring the batter into the pan.
- Be careful when swirling the pan! Tilt the pan at about a 25° angle. Any more and your tortilla batter will run too fast and create a misshaped tortilla.
- Pouring the batter and swirling the pan is similar to making crepes. This takes a bit of practice, so don't worry if the first few turn out more oval-shaped.
It is essential to follow these steps because a thin tortilla = perfectly crispy chickpea tortilla chips!
Ways to Customize
- Cut the tortillas into quarters if you want a larger chip.
- Cut the tortillas into little strips for a crunchy salad topping.
- Bake the tortillas without cutting them and make crunch wraps!
Flavor Variations
Experiment and have fun with the flavors! Here are a few ideas:
- Hint of Lime - Add lime juice to the tortilla batter and brush some more on top of the chips before baking.
- Chili Lime - Add Tajín or chili lime seasoning or plain chili powder to the batter and sprinkle extra on top before baking to take these chips to the next level!
- Cheesy Chips - Add nutritional yeast to the tortilla batter for a cheesy twist. You may need to add extra water to ensure the batter stays thin.
- Cool Ranch - Add ranch seasoning blend to the batter and sprinkle extra on top of the chips.
Ways to Serve
These homemade chips make for a great snack when served with:
- Cashew cheese queso
- Classic ranch dip or avocado ranch dressing
- Cauliflower ceviche
- Cranberry jalapeño salsa or fresh mango salsa
- Chickpea salad or soy curl chicken salad
Storage
Store chickpea chips in an airtight container at room temperature for 3 to 5 days.
These tortilla chips are best if eaten fresh but can still be enjoyed a few days later. To still get that perfect crunch, reheat them in the oven or air fryer for a few minutes. Watch them carefully to ensure they don’t get too crispy!
FAQ
Chickpea chips are a great option for a healthy snack. They pack a good protein punch because they are made using chickpea flour. Compared to traditional tortilla chips, which are deep fried, these baked tortilla chips are low in oil, too!
Chickpea chips may not be crispy for a couple of reasons.
1) The tortilla wasn’t thin enough. Ensure the chickpea batter is runny so that it can easily spread to make a thin tortilla when cooked.
2) They haven’t been baked in the oven for long enough! It’s a delicate game ensuring your chips are perfectly crispy. Cutting all your chips to the same size and laying them in a single layer is recommended for an even bake. That way, some chips don’t end up underbaked or, on the flip side, burnt.
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📖 Recipe
Chickpea Chips (Homemade Tortilla Chip Recipe)
Ingredients
- 1 cup chickpea flour also called garbanzo bean or besan flour
- ½ cup tapioca starch also called tapioca flour
- 1 ⅓ cup water more if needed to thin batter
- ½ teaspoon fine sea salt more to taste and for sprinkling on top
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil for brushing the chips before baking
Instructions
- Whisk chickpea flour, tapioca flour, salt, black pepper, garlic powder, and onion powder in a medium bowl.
- Add water and whisk until a smooth chickpea batter forms.
- Pour batter using a ¼ measuring cup into a pan preheated to medium heat. Quickly pick up the pan and swirl the batter into a circle, spreading it as thin as possible.
- Return to the stove and allow to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
- Flip the tortilla and cook another 1 to 2 minutes until golden brown.
- Allow the tortillas to cool on a wire rack before making them into chips.
- Cut each chickpea flour tortilla into 6 triangles on a cutting board with a pizza cutter or sharp knife.
- Brush each side of the tortilla with olive oil and sprinkle with extra salt. Place the chips on a baking sheet lined with a piece of parchment paper in a single layer.
- Bake for 7 minutes at 400°F and then flip each chip over. You can also bake these chips in the air fryer in smaller batches to prevent the chips from overlapping.
- Bake for an additional 5 to 7 minutes or until the chips look crispy and golden brown. Enjoy!
Notes
- Use a non-stick pan for best results. If using a regular skillet, lightly oil the pan so the tortillas can be released easily.
- You want your batter to be very runny and liquidy. This will help when pouring the batter into the pan.
- Be careful when swirling the pan! Tilt the pan at about a 25° angle. Any more and your tortilla batter will run too fast and create a misshaped tortilla.
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