04/05/2026
😋Crispy Chickpea Rosemary Chips
One bowl, a few simple ingredients, and a seriously satisfying crunch!🤩
👌These are naturally gluten free, high in plant protein, and perfect as a snack or with any dip you like! I love them with cottage cheese, so good!
👉The key is to spread the batter really thin, that’s what makes them turn properly crispy!
Ingredients
100g chickpea flour
2 tbsp olive oil
100 - 150 ml water (add slowly)
salt
rosemary
👉Mix everything into a smooth batter like in the video, spread very thin on baking paper, sprinkle rosemary and salt, then bake until golden about 15–25 minutes, depending on thickness. Let them cool fully before breaking into pieces.
TIPS:
➡️Spread the batter really thin, that’s what makes them turn properly crispy!
➡️The batter will separate into pieces as it bakes, that’s completely fine.
➡️Start checking at 15 min
➡️They will still be soft, but what matters is that the edges are golden and the middle is dry. they’ll get their crispiness as they dry.
➡️They should be golden at the edges and dry in the center.
➡️Key detail (important for crispiness):
if they’re still slightly soft in the middle:turn the oven off, leave them inside for 5–10 extra minutes, this helps them dry out and become properly crispy.
👉Important:
after taking them out, let them cool without touching for at least 1 hour so they get properly crispy.
- If you want them really like chips, spread a very thin layer. they’ll come out in an irregular shape, but it’s the easiest method
- If you want a more defined shape like square crackers, make the batter thicker, spread it thicker, cut, bake once, flip, and bake again.
❤️ I love them with cottage cheese, so good and great for heathy snacking!👌👌👌
❤️Save this for your next easy snack idea🙋🏻♀️
