Chickpea Chips
Chickpea chips are the perfect alternative to regular potato chips or corn chips. They are flavorful with a texture that is spot on - sturdy enough for scooping up dips yet delicately crisp.
Servings: 100 chips
Calories: 6kcal
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 356°F/180°C.
- Soak the chickpeas. Add the dry chickpeas to a bowl, cover them with water, and let them soak for 8-12 hours. Once soaked, drain the soaking water and rinse the chickpeas.
- Blend. Add the soaked chickpeas to a high-speed blender together with the water and salt, and blend until smooth. The batter should be thin enough to pour and spread easily but thick enough to hold its shape on the baking sheet.
- Spread. Using a spoon, spread ~ 1 tsp./5 ml of the batter into an oval or round shape, 1.5 in/3.8 cm in diameter, onto a parchment paper-lined baking sheet.
- Bake. Slide the baking sheet into the oven and bake the chips at 356ºF/180ºC until the chips begin to show a sign of browning, for about 15 minutes. Then flip each chip and bake until crispy and golden brown, for 10-12 more minutes. Keep an eye on the crackers, as the edges may begin to burn if left in the oven for too long. If the chips aren't fully crispy after baking, leave them in the warm oven to thoroughly dehydrate.
- Store. Leftover chickpea chips keep well in an airtight container in a cool, dry, dark place for up to 1 week. For longer-term storage, freeze in an airtight container for up to 3 months.
Video
Notes
*1 cup/200 g of dry chickpeas equals 2 ⅓ cups/390 g of soaked chickpeas.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 100 | Calories: 6kcal | Carbohydrates: 0.7g | Protein: 0.5g | Fat: 0.05g | Fiber: 0.4g | Sugar: 0.2g