Chickpita Chips

butterfly Makes: 10 - 6” pancakes (makes 60 chips)

Written By Eydie Desser


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Who doesn’t love chips?  I do!  Sadly, most “healthy,” vegan, store bought chips are usually salty, fat laden, chemical containing foods.  Here’s a chip recipe you can enjoy, and know you’re eating something actually healthy and delicious. They are made out of chickpea flour so we coined them:, “Chickpita chips!”. They are so easy to make, you won’t have to rely on store-bought ever again!  Chickpita chips can be flavored any way you like.  And by the way, using spices provides antioxidants! We used garlic granules, but cumin seed, curry powder, smoked paprika, or other salt free spices are great. 


For the Chickpita batter:
  • 1/2 cup chickpea flour                        
  • 1/4 cup flaxseed meal (freshly ground flaxseeds)
  • 1-½ teaspoons garlic granules or cumin, smoked paprika or combination of spices you enjoy            
  • 1–1/3 cups water


Preheat the oven to 375℉

Make Chickpita tortillas:
  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.
  3. Using a ladle or measuring cup, pour ⅓ cup of batter, evenly, onto the heated pan, making about a 6” inch round tortilla. Let the batter set until lightly brown on the bottom side, about 1 minute, depending on how high the heat is.  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.  Remove and reserve on a plate. Continue with the rest of batter and stack tortillas on top of each other.
  4. Once all of the tortillas are made, using a pizza cutter, or knife and slice each tortilla into 6-tortilla chips. 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.  Place the cooked chips on the cooling rack, and let them crisp up a bit.
butterfly Cook's Notes:

Serve with Beet Hummus or Sweet Potato Dip with Lime, Chili & Peptias, or any other dip you love. 

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