Crispy Golden Chickpea Chips (Printable)

Crispy, golden chickpea chips spiced to perfection. A protein-rich, gluten-free snack ideal for serving with hummus or salsa.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup (120 g) chickpea flour (besan)
02 - 1/2 teaspoon sea salt
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon smoked paprika (optional)
05 - 1/4 teaspoon ground cumin

→ Wet Ingredients

06 - 3/4 cup water
07 - 1 tablespoon olive oil

→ To Finish

08 - 1 tablespoon olive oil (for brushing)
09 - Sea salt, to taste

# Directions:

01 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, whisk together the chickpea flour, sea salt, garlic powder, smoked paprika, and ground cumin until evenly distributed.
03 - Pour in the water and 1 tablespoon of olive oil. Whisk vigorously until a smooth, lump-free batter forms.
04 - Pour the batter onto the prepared baking sheet. Using a spatula, spread it evenly to approximately 1/8 inch (2–3 mm) thickness.
05 - Bake for 10 minutes until the surface is just set. Remove from the oven and brush the top evenly with the remaining 1 tablespoon of olive oil.
06 - Using a sharp knife or pizza cutter, score the partially baked sheet into chip-sized squares or triangles.
07 - Return to the oven and bake for an additional 12–15 minutes until the chips are golden brown and crisp. For even crispier results, flip the chips halfway through this second bake.
08 - Allow the chips to cool completely on the baking sheet. Break along the scored lines and sprinkle with additional sea salt to taste. Serve with hummus, salsa, or your preferred dip.

# Expert Tips:

01 -
  • They come together with pantry staples you probably already have, no special grocery run required.
  • The satisfying crunch rivals any potato chip, but with protein and none of the fryer mess.
  • They are naturally vegan and gluten-free, so everyone at the table can dig in without worry.
02 -
  • The batter must be spread thin and even, because thick spots stay chewy no matter how long you bake them.
  • Do not skip the full cooling time, as the chips continue to crisp up as they sit and will soften if stored warm.
  • Flipping them halfway through the second bake transforms good crunch into extraordinary crunch.
03 -
  • Let the batter rest for five minutes before spreading so the flour fully hydrates and the texture becomes smoother.
  • Rotate the baking sheet 180 degrees halfway through the second bake if your oven has hot spots, because even browning makes all the difference.

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