Thin and crispy chickpea chips pair perfectly with any dip or sauce. Slice gluten-free chickpea flour tortillas into triangles, brush with olive oil, sprinkle with sea salt, and bake to perfection in the oven.

Chickpea tortilla chip being held with more chickpea chips on a parchment sheet in the background.

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I love cutting corn or flour tortillas into triangles and baking them to make homemade chips. One day I thought to myself, why not try the same thing with chickpea flour tortillas?

I added a mix of my favorite seasonings to the tortilla batter so each bite has a delicious, savory taste. Needless to say, chickpea tortilla chips have quickly secured a spot as one of my favorite snacks.

I like to dip these gluten-free chips into chickpea chicken salad and cauliflower ceviche. They also make a great crunchy salad topping when you cut them into strips.

Ingredient Notes

To make chickpea chips, you will need these simple ingredients:

Ingredients to make chickpea tortilla chips with corresponding labels: water, olive oil, chickpea flour, tapioca flour, and seasonings.

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! This recipe also works well with fava bean flour.

Originally I also used tapioca flour as it makes the tortillas a bit more flexible. But, it's not crucial to the success of this chips recipe. Just substitute the same amount of chickpea flour.

A mix of garlic powder, onion powder, salt, and pepper enhance the savory taste from the chickpeas. Without a good seasoning mix, these chips are pretty plain.

Other herbs, spices, or even nutritional yeast are all tasty additions. Play around, it's up to you!

The recipe card below includes the full list of ingredients + instructions.

How to Make Chickpea Chips

Chickpea flour tortilla batter in a bowl.

Whisk together chickpea flour, seasonings, and water to form a runny, pourable batter. You can always add more water, if needed.

Pouring chickpea tortilla batter into a pan on the stovetop.

Pour batter into a pan and tilt it at about a 25° angle. Quickly swirl the batter into a circle to spread it as thin as possible.

The process for making the tortillas takes some time to get the hang of. The post for chickpea flour tortillas provides more detail.

Edges of chickpea flour tortilla pulling up off the pan.

Cook until the edges of the tortilla release from the pan. Flip to cook the other side.

Chopping tortillas into triangles with a knife.

Allow the tortillas to cool on a wire rack before cutting each tortilla into 6 triangles.

Brushing chickpea tortilla chips with olive oil before baking.

Spread the chips in a single, even layer on a baking sheet and brush each side with olive oil.

Flipping chickpea tortilla chips by hand halfway through cooking.

Bake the chips in the oven. Halfway through cooking flip them.

Chickpea tortilla chip dipped in bowl of red salsa, background shows more chips scattered around.

Finish baking until they are golden and crispy. Enjoy with your favorite dip!

Ways to Serve

These homemade tortilla chips make for a great snack when served with:

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Chickpea Chips (Homemade Tortilla Chip Recipe)

Thin and crispy chickpea chips pair perfectly with any dip or sauce. Slice homemade chickpea flour tortillas into triangles, brush with olive oil, sprinkle with sea salt, and bake to perfection in the oven.

5 from 2 votes

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Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: 5 servings (12 chips)

Author: Sarah Pilley

Ingredients

▢ 1 cup chickpea flour
▢ ½ cup tapioca starch see note
▢ ½ teaspoon fine sea salt more for sprinkling on top
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ 1 ⅓ cup water more if needed to thin
▢ 2 tablespoons olive oil

Instructions

Whisk 1 cup chickpea flour, ½ cup tapioca starch, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder in a medium sized bowl.
Add 1 ⅓ cup water and whisk to form a smooth, liquidy batter that is easy to pour.
Preheat a large pan to medium heat. Unless your pan is non-stick, lightly oil it so the tortillas can release easily.

If using a stainless steel skillet, make sure you achieve leidenfrost before adding oil and cooking the tortillas.

Pour ¼ cup of batter into the pan. Quickly pick up the pan, tilting it at a 25° angle, and swirl the batter into a circle, spreading it as thin as possible.
Return the pan to the stove and allow the tortilla 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.
Repeat to cook 10 6" tortillas. Add more olive oil to the pan as needed.
While you're cooking the tortillas, place a clean metal baking sheet into the oven. Preheat the oven to 400°F.
Allow the tortillas to cool for 5 to 10 minutes on a wire rack before making them into chips.
Cut each tortilla into 6 triangles with a pizza cutter or sharp knife. This recipe makes 60 chips total.
Brush each side of the tortilla with olive oil and sprinkle with extra salt.
Carefully remove the preheated baking sheet from the oven. Place the chips on the baking sheet in a single, even layer. Make sure the chips aren't touching or overlapping.

You can also bake these chips in the air fryer in smaller batches to prevent the chips from overlapping. Leave the temperature to 400°F but keep a close eye on the chips as they will cook a bit faster.

Bake the chickpea chips for 7 minutes at 400°F and then flip each chip over.
Bake for an additional 5 to 7 minutes or until the chips look crispy and golden brown. Enjoy!

Notes

Ingredient Update: Originally this recipe followed the same proportions as chickpea flour tortillas, using a combination of chickpea flour and tapioca flour. The tapioca is really only necessary if you want flexible tortillas. If you're just making chips, you can substitute the same amount for chickpea flour or fava bean flour.

Storage: Store chickpea tortilla chips in an airtight container at room temperature for 3 to 5 days. These chips are best if eaten fresh but can still be enjoyed a few days later.

Reheating: 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!