Paprika-Spiced Chickpea Chips

Indulge in these crispy and savory chickpea chips seasoned with paprika,
garlic and onion powder, and a hint of cayenne for a spicy kick.

Time to read: 4 mins | Time to make: 40 minutes | Yields: 2 servings

Ingredients

• 1 cup (92 g) chickpea flour

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1/2 teaspoon cayenne (optional)

• 1/2 teaspoon baking powder

• 1/2 teaspoon freshly cracked black pepper

• 2 tablespoons nutritional yeast

• 2 tablespoons (30ml) coconut oil, melted

• 2-3 tablespoons warm water

Method

1. In a large bowl, sift flour, salt, spices, and baking powder together. Add black pepper and the nutritional yeast and stir.

2.  Drizzle in the melted coconut oil and mix with your hands until the dough is crumbly. Add ¼ cup / 60ml warm water and stir until the dough comes together. If the dough is not sticking together, add more water, a teaspoon at a time until it does. Do not overwork the dough.

3. Preheat oven to 350°F (175°C).

1. Place the ball of dough onto a sheet of baking paper and flatten it into a rough disc. Place another sheet of baking paper on top of the dough, and roll it out as thin as possible using a rolling pin. The thinner the dough, the lighter and crispier your chips will be.

2. Remove the top layer of baking paper and score the dough into triangles. Slide the baking paper and dough onto a baking sheet and place them in the oven.

3. Bake for 15 minutes until the chips are golden around the edges.

4.  Leftover chips can be stored in an airtight container for up to two weeks.

Nutrition facts per serving:

Energy: 313 kcal | Carbs: 28 g | Protein: 14 g | Fat: 16 g