I just discovered this amazing blog here and boy am I excited! She has these great,simple chips that are gluten, dairy, soy, corn and egg free. If you can have garbanzo, these are for you! I have a feeling this is going to become one of my favorite blogs.
Crunchy Chili Chickpea Chips
Makes 16 large chips
Makes 16 large chips
1 cup chickpea (garbanzo bean) flour
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
1/4 cup water
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
1/4 cup water
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the chickpea flour, chili powder, salt, and cumin. Stir in the olive oil with a fork. Add the water and stir or knead to combine and form a dough.
Divide the dough into 4 equal balls. Roll each ball between 2 sheets of parchment paper to an 1/8-inch thick round. Cut each round of dough into quarters to form 4 wedges. Use a thin metal spatula to transfer the chips from the rolling surface to the baking sheet, being careful not to tear them.
Bake the chips for about 15 minutes or until lightly browned and crispy. Cool completely before serving. (Best eaten on the day they are made.)
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