Chickpea Chipsby Nicole Maree
Gluten free, Dairy free, Vegan, Nut free.
These Chickpea chips are a high protein alternative to the traditional potato chip. They are golden and crispy on the outside with a soft pillowy inside. Perfect for dipping or making loaded fries. You can add any flavour you like to the fries, be creative!
- 3 cup Water
- 250g Chickpea flour (garbanzo bean)
- 45g Coconut oil (plus extra for baking)
- 1/2 tsp Paprika
- 1/2 tsp Sea salt
- 1/4 tsp Pepper
- 3 stems Rosemary, fresh
Line a 31.3cm L x 19.9cm W x 3.7cm H slice tin with cling wrap, allowing the cling wrap hang over the edges. Set aside.
In a large saucepan, bring the water to the boil over medium-high heat. Once the water is boiling, reduce the heat to medium and whisk in the chickpea flour all at once. Whisk for 5 minutes, the mixture will get very thick.
Add in the coconut oil, salt and pepper and paprika and whisk for another 3 minutes. Working quickly pour the chickpea mixture into your lined slice tin and spread out into an even layer. Cool for 5 minutes on kitchen bench then cover with cling wrap and refrigerate for 1 hour.
Preheat your oven to 200C/390F. Line a large oven tray with baking paper. Using a sharp knife, slice the firm batter into chunky fries.
Place the fries on a baking tray lined with baking paper and brush with a little melted coconut oil. Sprinkle with extra sea salt, pepper and rosemary. Bake for 20 minutes, then flip each fry, brush again with coconut oil and season with salt, pepper and rosemary, then bake for another 20 minutes. They should be slightly golden and crispy on the outside. Remove from the oven and serve with your favourite dipping sauce!