I think one of the first things to go out the door when you cut out gluten, corn etc… is junk food. There are some days when you just want to be able to dunk into dip without vegetables- with something thin, salty and crunchy. Like these corn free, gluten free Nacho chips. These are deeeelicious.
Corn Free Chickpea Nacho Chips
Note: the secret of the recipe is making sure all of the moisture is removed from the chips. After panfrying or frying on a griddle, you may wish to also roast in the oven in case they aren’t crispy enough. I usually roast them on racks in the oven 1 hour at 200 degrees or overnight on the lowest setting. I stack them on cookie cooling racks in the oven so there’s good airflow. Also- I really don’t like anything with teflon, ever, but this, I hate to admit, is the one time I would suggest using a teflon pan or griddle.
- 2/3 cup + 1/4 cup chickpea flour
- generous pinch chili flakes or thyme or oregano or cumin seeds (all optional, for flavouring)
- 1/2 tsp salt (I like finely ground sea salt)
- 3 tbsp olive oil
- olive oil to cover your griddle or pan (optional, I don’t use this when I have a non-stick griddle)
- sea salt for sprinkling on finished product (if you wish)
- 1 cup water (for a lighter, flakier chip, add 1/4 cup more water. This makes the batter much more fragile, so only flip it over once the bottom is really cooked through or else it will break)
- Sift the chickpea flour and add the seasonings. Add the water and olive oil and whisk vigorously to prevent lumps.
- Heat your non stick griddle or frying pan on high heat. If you are using a large griddle, pour all the batter in a thin layer. For a frying pan, use only one quarter to one half- you want the mixture to be a thin layer. As soon as you pour the mixture onto the heat you want to hear it sizzle. At this point, you can put a little sprinkle of extra salt on top if you want.
- Turn the giant nacho chip over only when browned or when stiff (between 10-20 min depending on the heat. Keep it medium-high. My griddle setting is on 350 degrees farenheit).
- When golden on the second side (between 10-20 min), your chip should be stiff, no flopping at all. (or you can roast in the oven on low heat).
- Break into pieces and serve with your favorite dip. (you can try this baba ghanouj, roasted red pepper hummus, or smokey roasted eggplant dip.
yum… its totally worth the wait :)