Crispy Golden Chickpea Chips (Printable)

Golden, crispy chickpea flour chips spiced to perfection and naturally protein-rich for guilt-free snacking.

# 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 (180 ml) water
07 - 1 tablespoon olive oil

→ To Finish

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

# How-To Steps:

01 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the chickpea flour, sea salt, garlic powder, smoked paprika, and ground cumin until evenly distributed.
03 - Add water and 1 tablespoon olive oil to the dry ingredients. Whisk vigorously until a smooth, lump-free batter forms.
04 - Pour the batter onto the prepared baking sheet and spread evenly to approximately 1/8 inch (2-3 mm) thickness using a spatula.
05 - Bake for 10 minutes until the surface is set. Remove from the oven and brush evenly with the remaining 1 tablespoon 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 chips to cool completely on the baking sheet, then break along the scored lines. Sprinkle with additional sea salt to taste if desired.

# Expert Tips:

01 -
  • They crisp up like actual chips, not sad little crackers, and the texture holds beautifully against thick dips like hummus or salsa.
  • Chickpea flour packs in protein and fiber, so you can eat a generous handful without that heavy, greasy aftermath.
  • Everything comes from pantry staples, and you probably have all of it sitting in your kitchen right now.
02 -
  • Do not skip the full cooling step, because the chips continue to crisp as they sit and breaking them too early leaves you with chewy, disappointing edges.
  • The batter thickness matters more than you think, so if your first batch turns out soft, spread it thinner next time and add two extra minutes to the bake.
03 -
  • Flip the chips halfway through the second bake for perfectly even browning on both sides, especially if your oven has hot spots like mine does.
  • Let the batter rest for ten minutes before spreading, because chickpea flour needs time to fully hydrate and the texture will be noticeably smoother.

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