If you want a crunchy, healthy snack without reaching for a bag of store bought chips, these crispy chickpea chips are such a good one to make. They are simple, super satisfying, and made with one main ingredient, which is honestly part of why I love them so much…
Be sure to check out the video below to see exactly how I make these Crispy Chickpea Chips. And if you enjoy easy healthy snacks and homemade chips like this, please like the video and subscribe to my YouTube channel for more recipes.
Why I love these chickpea chips
These homemade chickpea chips are thin, crisp, and easy to make with basic ingredients. You stir up a quick batter, spread it thin, bake, and that’s pretty much it. No complicated steps, no fancy ingredients, no mess you’ll be dealing with all afternoon.
I also love that this recipe makes a high-protein snack that still feels like a real snack. Not one of those snacks that sounds good on paper but never quite hits the spot… these actually do. And because the flavor is mild, you can keep them simple with rosemary or play around with other seasonings later.
Texture + flavor of these chickpea chips
The texture here is the best part, in my opinion. These chickpea chips are really thin and crisp, with a delicate crunch that lands somewhere between a chip and a light cracker. They are a little fragile, which is part of the charm, so just know they are more crisp and snappy than sturdy.
The flavor is simple and really nice. Chickpea flour gives these homemade chips a mild, slightly nutty taste, and the rosemary adds a warm, savory note that smells so good when the tray comes out of the oven. They are salty, toasty, and very easy to keep reaching for…
Crispy chickpea chips ingredients
You only need a few things for this recipe.
- 3/4 cup (100 g) of chickpea flour or dried chickpeas
- 3/4 cup of water (180 milliliters)
- 1 teaspoon of Himalayan pink salt to taste
Note: Canned chickpeas work well for roasted chickpea snacks, but not for this kind of chip. This recipe needs chickpea flour to make a smooth, thin batter, and canned chickpeas would turn into a wetter, heavier mixture that will not bake the same way.
A quick note on the chickpea flour
You can absolutely use store-bought chickpea flour. That is the easiest option.
If you like making your own, just blend dried chickpeas until you get a fine flour, then measure out 100 grams of chickpea flour for the recipe. Once it looks soft and powdery, it is ready to use.
Equipment for this recipe
You do not need much here, which I always appreciate…
- Mixing bowl
- Whisk
- Spoon
- Baking sheet
- Parchment paper, or even better, if you use this Unbleached Parchment Paper
- Blender or food processor, only if making your own chickpea flour
Let me show you how I make these chickpea chips
Instructions for these healthy chips
Step 1: If you are making your own flour, blend dried chickpeas until they turn into a fine flour. It should look soft and powdery, with no big bits left. Then measure out 100 grams of chickpea flour.
Step 2: Add the chickpea flour to a mixing bowl. Pour in 180 milliliters of water and add 1 teaspoon of Himalayan pink salt, then whisk until smooth. The batter should look a lot like a thin pancake batter. Smooth, pourable, and easy to spread, with no lumps hiding in the bowl.
Top Tip: If the batter still looks thick or pasty after whisking, keep whisking for a few more seconds. A smooth batter spreads much more evenly, which means crispier chips.
Step 3: Stir in some other seasoning at this point. You do not need a lot, just enough to lightly flavor the batter without overpowering it.
Step 4: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then spoon a little of the batter onto the parchment. Use the back of the spoon to spread it into thin circles.
Try to make each one as thin and even as you can. They do not need to be perfectly round, so do not stress about that. Just make sure they are not thick in the middle, because thicker spots stay soft longer.
Step 5: Bake for about 10 minutes. Start checking right around the 9-minute mark if your oven runs hot. The chips are ready when they look dry and lightly golden around the edges.
The thinnest ones will crisp first, so if a few still look soft in the middle, leave them in for another minute or two. Just keep a close eye on them, because they can go from perfect to too dark pretty fast.
Step 6: Let the chips cool on the parchment paper just until they are safe to touch. Do not leave them there too long. Once they get fully crisp, they can crack and crumble while you are carefully peeling them off. It is best to peel them off while they are still slightly warm, so they come away more easily.
Related Recipe: If you liked these homemade chips, then you’ll probably want to try these sweet potato chips here too.
Crispy Homemade Chickpea Chips
If you’re looking for healthy chips that are easy to make at home, these chickpea chips are such a good one to try. These homemade chickpea chips come out thin and crispy, and they make a really tasty high-protein snack when you want something simple and crunchy.
2
servings10
minutes10
minutes194
kcal20
minutesKeep the screen of your device on
Ingredients
3/4 cup (100 g) dried chickpeas or chickpea flour
3/4 cup (180 ml) water
1 tsp (5–6 grams) Himalayan pink salt
Directions
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Blend dried chickpeas into a fine flour if making your own.
- In a mixing bowl, combine 100 grams of chickpea flour, 180 milliliters of water, and 1 teaspoon of salt.
- Whisk until the mixture is smooth and resembles thin pancake batter.
- Line a baking sheet with parchment paper.
- Spoon the batter onto the parchment paper and spread into thin circles using the back of a spoon.
- Bake for 10 minutes or until dry and lightly golden around the edges.
- Let the chips cool slightly, then peel off the parchment while still warm.
- Season as desired (e.g., rosemary, smoked paprika) before serving.
Recipe Video
Notes
- Seasoning swaps that work: Rosemary is great here, but smoked paprika, garlic powder, onion powder, black pepper, chili flakes, cumin, oregano, or a little nutritional yeast all work well too. Keep the seasoning light so it does not weigh down the thin batter.
- Using dried chickpeas: If you want to make your own flour, you can start with about 100 grams of dried chickpeas and blend them into a fine flour. Blending does not really reduce the weight, so 100 grams of dried chickpeas should give you about 100 grams of chickpea flour, unless a little gets left behind in the blender.
- Store-bought flour option: Store-bought chickpea flour works just as well and saves time. Just measure out 3/4 cup of chickpea flour, which is 100 grams, and use that in the recipe. Chickpea chip and cracker recipes commonly use chickpea flour this way for a quick batter snack.
- If the chips stay soft: Spread the batter thinner, especially in the middle, because thick spots stay soft. Similar chickpea cracker recipes also stress thin, even spreading for the best crisp texture.
- Fixing batter texture: The batter should look smooth, thin, and easy to spread, kind of like a thin pancake batter. If it feels too thick, add a small splash of water and whisk again. If it looks too runny, add a little chickpea flour until it thickens slightly.
- Using canned chickpeas: Canned chickpeas work for roasted chickpea snacks, but not very well for this kind of chickpea chip. This recipe needs a smooth batter made from chickpea flour, and canned chickpeas are much wetter and softer, so the texture would turn out very different. If you want the chips to come out thin and crisp like these, stick with chickpea flour or blend dried chickpeas into flour first.
Nutrition Facts
- Total number of serves: 2
- Calories: 194kcal
- Fat: 3g
- Carbohydrates: 29g
- Protein: 11g
My favorite seasonings
The base flavor here is pretty mild, which is great because it gives you room to change things up a little.
- Smoked paprika for a deeper, savory flavor
- Garlic powder for a simple, everyday option
- Onion powder for a mellow savory note
- Black pepper, if you want a little bite
- Chili flakes for heat
- Cumin for a warmer, earthy flavor
- Oregano for more of a herby feel
- Nutritional yeast for a cheesy style flavor
Keep the amounts light at first. These chips are thin, so a little seasoning goes a long way.
Storage
These chickpea chips are best the day you make them, when they are at their crispiest. That said, you can keep them in a dry container for up to 4 days.
If they soften a bit, just pop them back into the oven for a couple of minutes to bring the crispness back. Let them cool again for a minute, and they should be good to go.
Serving ideas for this high-protein snack
These are great just as they are, especially when you want something crunchy and salty in the afternoon. I also like serving them with a dip on the side if I want to make snack time feel a little more fun…
They are really good with hummus, a yogurt-based dip, or anything creamy that works with rosemary. You can also serve them alongside soup or salad if you want a little crunch on the side.
More healthy snacks to try
If you like easy, healthy snack recipes like this, be sure to check out more recipes below.
- Healthy Homemade Lentil Crackers – Crispy, protein-packed crackers made from lentils, perfect for a wholesome snack or dipping into your favorite spreads.
- Multi-Seed Crackers Recipe for Healthy Snacking – A crunchy mix of nutritious seeds baked into delicious crackers, loaded with fiber and healthy fats for guilt-free snacking.
- Sweet Potato Oatmeal Cookies – Soft and naturally sweet cookies made with wholesome oats and sweet potato, a healthier treat that still satisfies your sweet tooth.
And if you make these chickpea chips, or have a question about the recipe, leave a comment below or in the YouTube video comments. I’ll do my best to reply and help out…