Chickpea Crisps
I am a huge fan of chickpeas not only because I love their flavor and versatility (check out my Chili Roasted Chickpeas for a yummy “crouton” or snack), but also because of their gut healthy benefits. Chickpeas are a resistant starch, or essentially resistant to digestion, which act as food for the beneficial bacteria in the gut. Not only do I love adding them to recipes like my Cucumber Onion Salad, but I love using chickpea flour and making them into little crisps or crackers. These are super tasty served with soups, spreads, or even in salads.
I came up with this recipe for the Modern Eater Summer Dinner Series (watch the live stream HERE) where I partnered up with chef Jim Pittenger or Biker Jim’s Gourmet Dogs on a 5-course dinner with a gut health flare. Each dish had some gut healthy component and so I created this Chickpea Crisps to help scoop up the ceviche. At home, I ate them with my Cherry Salsa which was insanely delcious.
These are pretty simple to make. Bascially adding chickpea flour, water, oil, and sea salt to form a dough. Cut the dough in half and roll out about 1/2-1cm thick. Use a knife to slice dough into cracker size and bake for about 15-20 minutes until light brown and firm to touch. Be sure to check oven frequently though as temperature and cooking times vary. Remove from oven then remove parchment paper from pan and place on counter, allowing crisps to rest on parchment paper until cooled. From here, simply give them a quick fry over the stove until golden brown. Remove and top with a little lime juice and sea salt and enjoy!
Feel free to change up the recipe to your liking—perhaps adding additional herbs and spices to the dough like rosemary or even sprinkling some chili powder on top for a zesty alternative. Hope you enjoy!
INGREDIENTS
1C chickpea flour
1/4C cold water
1tsp sea salt
1/4tsp oil
1 lime
Finishing salt to taste
Preheat oven to 350*F and tear out two sheets of parchment paper, set aside.
Combine flour and sea salt in a bowl. Add water and oil and mix until dough forms. You may need to add a tiny bit of water if dough is too dry, but you want to make sure the dough is not sticky either.
Form dough into large ball and cut in half, forming two smaller balls of dough.
Place the dough in between two pieces of parchment paper and begin to roll out with rolling pin until dough is about 1/2-1cm thick.
With a knife, cut cracker-size slices into dough.
Place parchment paper with dough on baking sheet and bake in oven for about 15-20 minutes, checking frequently to ensure dough is not burning.
Remove from oven when dough is light brown and firm to touch.
Remove parchment paper with dough from baking sheet and allow to rest on counter or cool surface until chilled.
Break crisps apart and lightly fry over stove for a few minutes until golden brown. (Tip: I used Colorado Mills Sunflower Oil for frying)
Remove from oil and sprinkle with finishing salt and lime juice.
