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.
Servings: 5 servings (12 chips)
Calories: 184kcal
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.
- 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.
- 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!
If using a stainless steel skillet, make sure you achieve leidenfrost before adding oil and cooking the tortillas.
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.
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!
Nutrition
Serving: 12chips | Calories: 184kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 252mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
