Crunchy Chili Chickpea Chips

February 16th, 2012 at 4:04 pm

I whipped up a batch of these crunchy chips a few days before leaving for my tropical vacation to……….Hawaii!

I’m currently writing from the sunny shores of western Maui, the perfect place to kick back and relax. I’ve been eating pretty simply here and cooking basic meals in the condo’s kitchen. I’ve already found chickpea flour here on the island at a little hole-in-the-wall natural foods store and plan to pick up a bag soon to make another batch of these chips.

Chickpea flour, as I mentioned earlier this week in my Fudgy Brownie Bite post, is my latest ingredient obsession. Used in these chips, it provides a good source of fiber and plant-based protein while also developing a slightly nutty flavor once baked. The spices jazz the chips up a bit, but you could also try fresh or dried herbs, granulated garlic, or ground cinnamon and nutmeg to take things in a different flavor direction.

Serve them with your favorite soup or stew, or add them to a platter of hummus and vegetables for a nutritious appetizer.

Eating healthfully (not to mention gluten- and dairy-free) on vacation presents its challenges, but since I’m able to prepare most of my food myself it’s actually quite easy. Sticking with lean proteins, fresh fruits and vegetables, and the island’s delicious macadamia nuts keeps me satisfied and feeling great.

Already on this trip to Hawaii I’ve visited the local farmers’ market for some fresh produce and artisan nuts. Tropical fruits, carrots, kale, super sweet tomatoes, cucumbers, macadamia nuts, and more tantalized my taste buds with their beautiful colors.

After arriving here, the fridge quickly became loaded with plenty of healthy options. As you’ll see in the photo below, it’s stocked with loads of veggies (lettuce, cabbage, broccoli, carrots, onions, kale, sweet potatoes, cucumbers, avocados, tomatoes, and bell peppers) along with apples and kiwis, a few condiments, almond milk, chicken breasts, ground organic turkey, and eggs. Outside of the fridge are a few extra fruits, rice cakes, raisins, nuts, coconut and olive oil, apple cider vinegar, and spices.

Right now I’m just vacationing here in Maui with my mom, but more family members are soon to arrive so the fridge will definitely fill up in the next few days. Meal planning really comes in handy when you’re cooking lunches and dinners for a crowd, so I’ll be putting the planning side of my brain to good use soon!

Although eating in a new location and finding the right places to shop can be a bit challenging when you’re on vacation, I really can’t complain when I get to wake up to this view every day.

More photos and recipes to come soon! For now, enjoy these nutritious and super-easy chips the next time you’re craving something crunchy.

Crunchy Chili Chickpea Chips
Makes 16 large chips

1 cup chickpea (garbanzo bean) flour
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
1/4 cup water

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the chickpea flour, chili powder, salt, and cumin. Stir in the olive oil with a fork. Add the water and stir or knead to combine and form a dough.

Divide the dough into 4 equal balls. Roll each ball between 2 sheets of parchment paper to  an 1/8-inch thick round. Cut each round of dough into quarters to form 4 wedges. Use a thin metal spatula to transfer the chips from the rolling surface to the baking sheet, being careful not to tear them.

Bake the chips for about 15 minutes or until lightly browned and crispy. Cool completely before serving. (Best eaten on the day they are made.)

Find more nutritious recipes at Wellness Weekend.


  1. Hallie – these look scrumptious. My sister is eating completely GF and oil-free. Do you think you could substitute anything for the little bit of oil?

  2. Ellen: You could try leaving it out. May just need a touch more water to hold the dough together.

  3. You are the second person to post a chickpea recipe toay…I am so excited! I love chips, but would like to be able to make my own.

  4. These look delicious and easy! I shared them on my Facebook page. I’d love for you to share this and any of your other recipes at allergy-free Wednesdays Hope to see you there!

  5. These look really tasty! I love the chili-cumin combo.

  6. Love chickpea flour- just posted a recipe today using it and want to make yours right away! yum! Thanks for sharing!

  7. Oh my goodness, these look good, Hallie!!! And Maui looks pretty awesome, too. It’s definitely one of my favorite spots! :-) Enjoy the rest of the vacation with your family!


  8. I can’t wait to try these, gonna’ make them this weekend; loooookk soooooo good!!

  9. These look so good! That is so awesome you can get so much local produce there! Have a great vacation with your family!

  10. I love these, and such fabulous ingredients Hallie. I would definitely need to double the recipe though :)

  11. These look so good – I love anything crunchy. I can just imagine these as nachos. Thanks.

  12. Love this concept Hallie! I’m going to try them this week!

  13. these look so crunchy and perfect!

  14. Chickpea flour is one of our favorites–I’ll be trying this recipe soon. What a beautiful place you’re visiting!

  15. Fabulous, Hallie! Enjoy Maui!

    Cheers, Pete

  16. I love chickpea flour, too. I can’t wait to try this recipe!

  17. Maui Wowi! This recipe looks great! Another thing I like about chickpea flour is how reasonable it is in price.

  18. I am so trying these!! Great protein and fiber…hope my little guys will go for this, I’ve pinned it! Thank you!

  19. Hallie, we just fell in love with chickpea crackers over here so I know we’d gobble these up too :) Hope you’re having a wonderful trip!

  20. Hi Hallie, I just found your blog through Celiacs In The House. Not only am I am brand new to GF, DF, but pretty new to the Madison area too! (We moved here about 7 months ago.) I just subscribed and am looking forward to browsing around here and getting some great recipes, and it’s great to know you are working with the same seasonal produce I am. I especially love the Farmer’s Market here… can’t wait for it to begin again in the spring! Have a great time away!

    • Ashley: Welcome! Thanks for stopping by. And welcome to Madison, too! I also love the farmers’ market and all the fresh produce. April can’t come soon enough. :)

  21. Seriously enjoyed these a lot. Gobbled them up with some homemade hummus and salsa.

  22. Stacey Rae said on September 5, 2014 at 8:23 pm

    These sounded delicious and were just what I was looking for.
    So how did you keep them from sticking? That was my only challenge with them. I rolled them out and I couldn’t’ get them off the parchment paper. I added more oil, that helped, but I was unable to roll them out. I ended up breaking off small pieces and smashing them to a thin layer and laying them out on an oiled parchment paper on my baking sheet. It worked! Would love your feedback, thanks so much! :)

  23. These are great! I put half the oil (haven’t tried completely leaving it out yet) and half the salt. I usually add some nutritional yeast and onion powder and black pepper for flavor. They roll out nicely. I roll them very thin and they only take 10 minutes to bake perfectly, with no flipping. We use them for snacking, to eat with dip, soup, salads, nachos, and more., love them!

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.