Chickpita Chips

Written by Eydie Desser

I found a recipe online for Chickpea tortillas, from Powerhungry.com.  There are many renditions of this recipe from lots of bloggers.  I decided to turn these into flavorful chips which work perfectly with all of the dips we’ve developed.  These are the healthy alternative to very salty and fat laden pita chips you find in the grocery aisles.  They are made out of Chickpea flour so we coined them:  “Chickpita chips!” and they are so easy to make, you won’t have to make a run to the store.   Chickpita chips can be flavored any way you like.  We used garlic powder, but turmeric, cumin seed, curry powder, smoked paprika, or other salt free seasonings are great.

Ingredients

  • 1/2 cup chickpea flour                        
  • 1/4 cup flaxseed meal (ground flaxseeds)        
  • 1-½ tsp. Garlic powder, cumin, turmeric, red pepper flakes, onion powder, or spices you like
  • 1–1/3 cups water

Instructions

Preheat the oven to 375℉

1- In a bowl, whisk together  all of the chickpita ingredients and let sit for at least 10 minutes.  You can even let it sit for much longer.  Just cover with plastic wrap.

2- Place a cast iron pan, or non-stick pan over medium heat for a couple of minutes.  Using a ladle or measuring cup, pour  ⅓ cup of batter, evenly, onto the heated pan.  Making about a 6” inch round tortilla.

3- Let batter set until lightly brown on the bottom side, about 1 minute, depending on how high the heat is.  Just test the side of the tortilla to see if it is starting to turn golden brown.  It’s ready when the batter is set and can easily be turned over. Brown the other side for about 30 seconds or until lightly browned.

4- Remove and reserve on a plate.

5- Continue with rest of batter and stack on top of cooked tortillas

6- Once all of the tortillas are made. Using a pizza cutter, make 6-8  tortilla “chips” out of each tortilla.

7- Place on a parchment lined sheet pan and bake for about 5-6 minutes or until golden brown and starting to crisp.  Turn over and bake for another 4 minutes or so until lightly browned.  

8- Place the cooked chips on the cooling rack, and let them crisp up a bit.

9- Serve with Beet Hummus or any other dip you love. 

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments