Chickpea "Tortilla" Chips

I almost feel like no words are needed after looking at this photo. How gorgeous is that? Those beautiful chips you see above are 100% corn free, packed with protein rich chickpea flour, and straight up delicious. And did I mention they are easy to make?

This is another recipe from the oh so creative My New Roots blog (Link To Recipe).
These chips have just a few simple ingredients: chickpea flour, coconut oil, baking powder, salt, pepper, and water.  I got some chickpea flour bulk from Whole Foods and I was all set.

You basically just mix the dry ingredients, crumble in the coconut oil, and stir in the warm water to make a dough. It is seriously fast and easy!

So here is my big tip for you. You may think you have rolled it thin enough...but you haven't. Here's a picture of my dough. Not thin enough. My advice is to divide the dough in two and roll it out on two separate pieces of parchment paper (and 2 baking pans). That way you will have plenty of space to roll it super thin and won't be tempted to stop early.

Also, as you can see, perfect cuts are not necessary

This is seriously crucial. Look at the difference between these two chips. The top one is nice and crunchy and chip like. The bottom one is dense and more like a cracker. It still tasted good, but the thinner you get, the more chip like. It is easy to leave the center part too thick. Don't be scared - unless your dough starts breaking I don't think you can overdo it. But if you do leave it thick than you will need to cook it a few minutes longer. So one more time, all together now: KEEP ROLLING IT THINNER!!

Another comment is that I found these very peppery. It's fine when you eat them with other stuff but if you want to snack on them plain maybe cut the pepper in half. Try adding some of your favorite dried herbs and seasonings if you like. I can imagine a lot of flavor combos that would work great!

Enjoy!