Chickpea Chips (Homemade Tortilla Chip Recipe)
Chickpea Chips are the perfect crispy vessel for your favorite dipping sauce. This easy, homemade tortilla chip recipe is also gluten-free!
Servings: 5
Calories: 184kcal
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
See more expert tips, pictures, and variations above for making the best chickpea chips!
Yield: About 60 chips
Serving Size: About 12 chips
The amount of chips this recipe yields will depend on the size of the tortillas you make and how you decide to cut the chips. I made 10 about 6” diameter tortillas and cut each tortilla into 6 triangles.
Cooking the Tortillas:
- 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.
Nutrition
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