Chickpea Chips Recipe

Chickpea chips – they sounded intriguing, almost too healthy to be truly delicious. As someone always on the lookout for healthier snack alternatives that don’t compromise on taste, I decided to put this homemade tortilla chip recipe to the test. My family, a tough crowd of snack aficionados, were initially skeptical. “Chickpea chips?” my son wrinkled his nose. But the aroma wafting from the oven as these golden triangles baked to crispy perfection quickly changed their tune. The result? A batch of surprisingly addictive, perfectly crunchy chips that vanished within minutes, dipped enthusiastically into everything from classic salsa to creamy guacamole. These chickpea chips are not just a gluten-free marvel; they are a testament to how simple ingredients can be transformed into something truly satisfying and flavorful. If you’re searching for a homemade tortilla chip recipe that’s both wholesome and incredibly easy, look no further. This chickpea chip recipe is a game-changer, and trust me, your snack cravings will thank you.

Ingredients

This simple yet ingenious recipe relies on a handful of pantry staples to create crispy and flavorful chickpea chips. Let’s delve into each ingredient and understand its role in crafting these delightful snacks:

• 1 cup Chickpea Flour (Garbanzo Bean Flour/Besan Flour): The star of the show, chickpea flour, also known as garbanzo bean flour or besan in Indian cuisine, is the foundation of these chips. It’s made from finely milled chickpeas and boasts a naturally nutty and slightly sweet flavor that forms the base of our tortilla chip. Beyond its taste, chickpea flour is a nutritional powerhouse. It’s naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease. Furthermore, it’s packed with protein and fiber, contributing to a more satisfying snack that keeps you feeling fuller for longer compared to traditional corn or wheat-based chips. The protein content also aids in muscle building and repair, while the fiber is crucial for digestive health and helps regulate blood sugar levels. When purchasing chickpea flour, ensure it’s finely ground for a smooth batter. You can find it in most health food stores, international grocery stores, or online. If you happen to have whole dried chickpeas on hand, you can even make your own chickpea flour by grinding them in a high-powered blender or food processor until a fine powder is achieved. Homemade chickpea flour can sometimes be a bit coarser, so sifting it after grinding is recommended for a smoother texture in your chips.
• ½ cup Tapioca Starch (Tapioca Flour): Tapioca starch, often referred to as tapioca flour, is extracted from the cassava root and plays a crucial role in the texture of these chickpea chips. While chickpea flour provides the structure and flavor, tapioca starch is the secret ingredient that contributes to the chips’ signature crispiness. It acts as a binding agent, helping to hold the batter together and create a pliable tortilla that crisps up beautifully during baking. Tapioca starch is also gluten-free and adds a slightly chewy texture to the tortillas before they are baked into chips, which then transforms into a delightful crunch. It’s very finely milled and has a neutral flavor, ensuring it doesn’t overpower the nutty taste of the chickpea flour or the savory spices. If tapioca starch is unavailable, you could consider substituting it with arrowroot starch or cornstarch, although tapioca starch generally provides the best crispiness for this recipe. Arrowroot starch is a closer substitute in terms of texture and binding properties, while cornstarch might result in a slightly less crispy chip.
• 1 ⅓ cup Water (More if needed to thin batter): Water is the liquid component that brings the dry ingredients together to form the chickpea batter. The amount of water may need slight adjustments depending on the consistency of your chickpea flour and tapioca starch, as well as your desired batter thickness. The goal is to achieve a smooth, pourable batter that is thin enough to spread easily in a pan, yet not so watery that it becomes difficult to form tortillas. Start with the recommended 1 ⅓ cup of water and gradually add more, a tablespoon at a time, if the batter seems too thick. A batter that is too thick will result in thicker tortillas, which might not crisp up as effectively and could be chewier rather than chip-like. Conversely, a batter that is too thin might be difficult to work with and could result in fragile tortillas. The ideal consistency is similar to a thin pancake batter or crepe batter – easily spreadable but not overly runny.
• ½ teaspoon Fine Sea Salt (More to taste and for sprinkling on top): Salt is essential for enhancing the flavors of all the ingredients and balancing the overall taste profile of the chickpea chips. Fine sea salt is recommended for its clean taste and even distribution throughout the batter. The initial ½ teaspoon is incorporated into the batter to season the tortillas themselves. However, salt is also crucial for sprinkling on top of the chips after they are brushed with olive oil and before baking. This additional salt layer provides that satisfying salty crunch that is characteristic of tortilla chips. Feel free to adjust the amount of salt to your personal preference. If you are sensitive to sodium, you can reduce the amount, but keep in mind that salt plays a vital role in flavor development. You can also experiment with different types of salt, such as kosher salt or flavored salts, for a unique twist.
• ¼ teaspoon Black Pepper: Black pepper adds a subtle warmth and a touch of spice to the chickpea chips, complementing the nutty flavor of the chickpea flour and the savory spices. A ¼ teaspoon is a good starting point, but you can adjust the amount to your liking. Freshly ground black pepper is always preferable for its more robust and aromatic flavor compared to pre-ground pepper. If you enjoy a bit more heat, you can increase the amount of black pepper or add a pinch of red pepper flakes or cayenne pepper to the batter for a spicier kick.
• ½ teaspoon Garlic Powder: Garlic powder is a key flavor enhancer that adds a savory and aromatic depth to the chickpea chips. It provides a subtle garlicky flavor that is not overpowering but rather complements the other spices and the chickpea flour beautifully. Garlic powder is convenient to use and distributes evenly throughout the batter, ensuring consistent flavor in every chip. If you prefer a stronger garlic flavor, you can increase the amount of garlic powder or even add a clove of minced fresh garlic to the batter, although using fresh garlic might slightly alter the texture of the batter.
• ½ teaspoon Onion Powder: Similar to garlic powder, onion powder adds another layer of savory complexity to the chickpea chips. It provides a mild onion flavor that blends seamlessly with the garlic powder and other spices, creating a well-rounded and flavorful profile. Onion powder is a pantry staple that is easy to use and distributes evenly in the batter. For a deeper onion flavor, you could consider adding a pinch of dried minced onion flakes to the batter, but onion powder generally works best for a smooth and consistent flavor.
• 2 tablespoons Olive Oil (For brushing the chips before baking): Olive oil is used to brush the tortilla triangles before baking them into chips. It serves several important purposes. Firstly, it helps to create a golden brown and crispy exterior on the chips by promoting even browning during baking. Secondly, it adds a subtle richness and flavor to the chips. Olive oil also helps the salt and any additional seasonings adhere to the chips. Extra virgin olive oil is a healthy and flavorful choice, but you can also use other neutral oils like avocado oil or melted coconut oil. Brushing the chips with oil is crucial for achieving that desirable crispy texture and golden color, so don’t skip this step.

Instructions

Creating these crispy and delicious chickpea chips is surprisingly straightforward. Follow these step-by-step instructions to transform simple ingredients into a batch of homemade tortilla chip perfection:

1. Whisk Dry Ingredients: In a medium-sized mixing bowl, combine all the dry ingredients: 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. Use a whisk to thoroughly blend these ingredients together. Whisking ensures that the spices are evenly distributed throughout the flour mixture and prevents any clumps from forming. This step is important for achieving a consistent flavor in your chickpea chips.
2. Add Water and Whisk Batter: Gradually pour 1 ⅓ cup of water into the bowl with the dry ingredients. Start whisking immediately as you pour the water to prevent lumps from forming. Continue whisking until you have a smooth batter that is free of any lumps. The batter should be thin and pourable, similar in consistency to a thin pancake batter or crepe batter. If the batter seems too thick, add a tablespoon of water at a time, whisking well after each addition, until you reach the desired consistency. Conversely, if the batter becomes too thin, you can add a tablespoon of chickpea flour to thicken it slightly.
3. Preheat Pan and Cook Tortillas: Place a non-stick skillet or crepe pan over medium heat. Allow the pan to heat up completely before adding the batter. This is important to prevent the tortillas from sticking and to ensure they cook evenly. Once the pan is hot, pour ¼ cup of batter into the center of the pan. Immediately lift the pan off the heat and swirl it in a circular motion to spread the batter thinly and evenly across the bottom of the pan, forming a thin circle. The key is to work quickly to spread the batter as thinly as possible, as thin tortillas will result in crispier chips. Return the pan to the stove.
4. Cook First Side: Allow the tortilla to cook for 2-3 minutes, or until the underside is lightly browned and the edges start to release from the pan. You’ll notice the edges becoming slightly dry and lifting away from the pan as it cooks. This indicates that the tortilla is ready to be flipped. Use a thin spatula to gently loosen the edges of the tortilla and carefully flip it over.
5. Cook Second Side: Cook the other side of the tortilla for another 1-2 minutes, or until it is golden brown and cooked through. The tortilla should be pliable but not sticky. Avoid overcooking at this stage, as the tortillas will crisp up further when baked into chips. If the tortilla starts to become too dark brown or burn, reduce the heat slightly.
6. Cool Tortillas: Carefully remove the cooked tortilla from the pan and place it on a wire rack to cool completely. Allowing the tortillas to cool on a wire rack prevents them from becoming soggy and allows them to firm up slightly, making them easier to cut into chips. Repeat steps 3-6 with the remaining batter until all the tortillas are cooked. You should get approximately 5-6 tortillas from this recipe, depending on the size of your pan and how thinly you spread the batter.
7. Cut into Triangles: Once the tortillas are completely cooled, stack them on a cutting board. Use a pizza cutter or a sharp knife to cut each tortilla into 6 triangular chips. First, cut the tortilla in half, then in half again, and then cut each quarter into thirds to create 6 even triangles. Cutting the tortillas while they are cool makes them easier to handle and prevents them from tearing.
8. Brush with Olive Oil and Salt: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents the chips from sticking to the baking sheet and makes cleanup easier. Brush both sides of each tortilla triangle with olive oil using a pastry brush. Be sure to coat them evenly but lightly. After brushing with oil, sprinkle both sides of the chips with extra sea salt. You can adjust the amount of salt to your taste. For added flavor, you can also sprinkle with other seasonings at this stage, such as paprika, chili powder, or cumin.
9. Bake First Side: Arrange the oiled and salted tortilla chips in a single layer on the prepared baking sheet. Make sure the chips are not overlapping, as this will prevent them from crisping up evenly. Bake in the preheated oven for 7 minutes.
10. Flip and Bake Second Side: After 7 minutes, remove the baking sheet from the oven and carefully flip each chip over using tongs or a spatula. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the chips are crispy and golden brown. Keep a close eye on the chips during the last few minutes of baking to prevent them from burning, as they can brown quickly. The baking time may vary slightly depending on your oven and the thickness of your chips.
11. Cool and Enjoy: Once the chickpea chips are crispy and golden brown, remove the baking sheet from the oven and let the chips cool completely on the baking sheet. They will crisp up further as they cool. Once cooled, they are ready to enjoy! Serve these homemade chickpea chips with your favorite dips, salsas, guacamole, or enjoy them as a crunchy snack on their own.

Nutrition Facts

(Per serving, approximately 5 servings per recipe. Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Serving Size: Approximately 1/5th of the recipe (about 8-10 chips)
• Calories: Approximately 150-200 calories per serving

Note: This is an estimated calorie count. For precise nutritional information, use a nutrition calculator with the specific brands of ingredients you use. Chickpea flour and tapioca starch are relatively low in calories and fat compared to traditional wheat or corn flours, while providing a good source of fiber and protein. These chickpea chips are a healthier alternative to many commercially prepared tortilla chips, especially those that are deep-fried and high in sodium and unhealthy fats.

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes

This recipe is incredibly quick and easy to prepare, making it perfect for a last-minute snack craving or a healthy appetizer for gatherings. The majority of the time is spent cooking the tortillas and baking the chips, but the active preparation time is minimal.

How to Serve

These versatile chickpea chips are perfect for dipping, topping, or simply enjoying as a crunchy snack on their own. Here are some delicious ways to serve them:

• Classic Dips:
  • Guacamole: A timeless pairing! The creamy avocado and zesty lime of guacamole perfectly complement the crispy and slightly nutty chickpea chips.
  • Salsa: Choose your favorite salsa, from mild pico de gallo to spicy roasted tomato salsa. The fresh and vibrant flavors of salsa are a natural match for these chips.
  • Hummus: For a plant-based protein boost, serve chickpea chips with creamy hummus. Experiment with different hummus flavors like roasted red pepper or garlic hummus.
  • Bean Dips: Black bean dip, white bean dip, or refried bean dip are all excellent choices. The smooth and flavorful bean dips provide a hearty and satisfying pairing.
  • Cheese Dips: Warm cheese dips like queso or spinach artichoke dip are indulgent and delicious with chickpea chips.
• Nachos:
  • Transform these chickpea chips into a healthier version of nachos! Layer them on a baking sheet and top with your favorite nacho toppings: shredded cheese, black beans, corn, jalapenos, salsa, guacamole, sour cream, and more. Bake until the cheese is melted and bubbly for a crowd-pleasing appetizer or snack.
• Alongside Soups and Salads:
  • Serve chickpea chips as a crunchy side to complement soups and salads. They add a textural contrast and a satisfying crunch to lighter meals. They pair particularly well with Mexican-inspired soups like tortilla soup or black bean soup, or with fresh and vibrant salads.
• Snack on Their Own:
  • Sometimes, the simplest way to enjoy these chickpea chips is just as they are! Their inherent flavor and satisfying crunch make them a perfect standalone snack. Keep a bowl of them on hand for healthy munching throughout the day.
• Crushed Topping:
  • Crush the chickpea chips and use them as a crispy topping for salads, soups, or even casseroles. They add a delightful texture and a burst of flavor.

Additional Tips for Perfect Chickpea Chips

To ensure your homemade chickpea chips are consistently crispy, flavorful, and delicious, consider these helpful tips:

1. Batter Consistency is Key: Achieving the right batter consistency is crucial for thin and crispy tortillas. The batter should be pourable and easily spreadable, like a thin pancake batter. If it’s too thick, the tortillas will be thicker and may not crisp up as well. If it’s too thin, they might be fragile and difficult to work with. Adjust the water amount gradually to achieve the perfect consistency.
2. Spread the Batter Thinly: When cooking the tortillas, focus on spreading the batter as thinly as possible in the pan. The thinner the tortilla, the crispier the chip will be. Swirling the pan quickly and efficiently is key to achieving thin tortillas. Don’t be afraid to experiment with a few tortillas to get the hang of spreading the batter thinly.
3. Don’t Overcook the Tortillas (Initially): When cooking the tortillas in the pan, cook them until they are lightly browned and cooked through, but don’t aim for crispiness at this stage. They will crisp up significantly during baking. Overcooking the tortillas in the pan can make them tough and less pliable for cutting into chips.
4. Bake at the Right Temperature and Watch Closely: Baking at 400°F (200°C) is ideal for achieving crispy chips without burning them. However, oven temperatures can vary, so keep a close eye on the chips during the baking process, especially during the last few minutes. They can go from golden brown to burnt quickly. Bake until they are a deep golden brown and crispy to the touch.
5. Store Properly for Lasting Crispness: Once the chickpea chips are completely cooled, store them in an airtight container at room temperature. Proper storage is essential for maintaining their crispness. Avoid storing them in humid environments, as moisture can make them lose their crispiness. If they do lose some crispness over time, you can briefly re-crisp them in a low oven (around 300°F/150°C) for a few minutes.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making chickpea chips:

Q1: Can I make these chickpea chips ahead of time?

A: Yes, you can definitely make the chickpea chips ahead of time. They store well in an airtight container at room temperature for several days. In fact, making them a day or two in advance can be convenient for meal prepping or entertaining. Just ensure they are completely cooled before storing them to maintain their crispness. If they lose a bit of crispness while stored, you can easily re-crisp them in a low oven for a few minutes before serving.

Q2: Can I air fry these chickpea chips instead of baking them?

A: Absolutely! Air frying is a fantastic way to make these chickpea chips even quicker and potentially crispier. To air fry, preheat your air fryer to 400°F (200°C). Place the oiled and salted tortilla triangles in the air fryer basket in a single layer, ensuring they are not overlapping. Air fry for 5-7 minutes, flipping halfway through, or until they are golden brown and crispy. Air frying tends to cook them a bit faster than baking in a conventional oven, so keep a close eye on them to prevent burning. You may need to air fry in batches depending on the size of your air fryer.

Q3: Can I add other spices or seasonings to the batter?

A: Yes, feel free to get creative with your spice combinations! You can definitely add other spices and seasonings to the chickpea batter to customize the flavor of your chips. Some delicious additions include: cumin, paprika (smoked paprika is especially good), chili powder, oregano, Italian seasoning, or even a pinch of cayenne pepper for heat. Add about ½ to 1 teaspoon of your chosen spices to the dry ingredients when you are initially whisking them together. Experiment with different spice blends to find your favorite flavor combinations.

Q4: Are these chickpea chips truly gluten-free?

A: Yes, these chickpea chips are naturally gluten-free as long as you use certified gluten-free chickpea flour and tapioca starch. Chickpea flour is made from ground chickpeas, which are naturally gluten-free, and tapioca starch is derived from the cassava root, which is also gluten-free. This recipe is a great option for individuals with celiac disease or gluten sensitivities who are looking for a delicious and safe tortilla chip alternative. Always double-check the labels of your ingredients to ensure they are certified gluten-free if you have strict dietary requirements.

Q5: What if my batter is too thick or too thin?

A: Don’t worry, it’s easy to adjust the batter consistency. If your batter is too thick, simply add water, one tablespoon at a time, whisking well after each addition, until you reach the desired thin, pourable consistency. If your batter is too thin, you can add a tablespoon of chickpea flour to thicken it. Whisk thoroughly to ensure the flour is fully incorporated and the batter is smooth. It’s always better to start with slightly thicker batter and thin it out gradually, as it’s easier to add liquid than to remove it.

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