Chickpea Chips

Preheat oven to 350°F (180°C).

Measure your flour and sieve with a fine-mesh sieve. Press the flour lumps onto the mesh to get the thin particle of flour to go through. Discard the small impurities left inside the sieve.

Stir in spices, olive oil, and lukewarm water. Start mixing with a spoon, then knead with your hands. Depending on the type of chickpea flour you used, you may have to add more water or flour. If too dry, add more water, 1 tablespoon at a time, until you can form a ball the size of an orange. The dough is tough but not wet or sticky. If sticky or wet, add sifted flour.

Divide the dough in half. Place half of the dough between two pieces of parchment paper - you can sprinkle some chickpea flour on the paper to prevent the dough from sticking to your paper.

Press dough with your hand, start to roll as thin as possible - the thinner, the crispier! I recommend rolling the dough into a 5x9-inch rectangle (12x24 cm) to make 28 thin, crunchy chips. Watch my picture above in this post to see how I fold my paper to encase the dough into a rectangle shape and make perfect triangle tortillas.

Peel off the top piece of parchment paper, cut out triangles. I get 28 tortilla chips from half the dough and spread them apart to prevent the chips from touching each other.

Slide the piece of parchment paper with the chickpea tortilla chips onto a baking sheet.

Bake on the center rack for 6 minutes or until golden brown and crispy.

Meanwhile, repeat the same process to roll the leftover dough and create more chips.

Serve on its own or with guacamole, hummus, or as a base to loaded nachos.

Store for up to 2 weeks in a dark, dry place in a sealed container.