These are Nacho-average tortilla chips! Learn how to make a crunchy and delicious alternative to tortilla chips using protein-packed chickpeas from Sarah Britton's Super Charged Snacks series. Give Sarah's Grain-Free Chickpea Chips a try, and let us know what you think!

Grain-free Chickpea Chips - Makes 50 chips

Ingredients: - Makes 50 chips
- 2 cups / 250g chickpea flour
- 1 ½ tsp. fine sea salt
- 1 tsp. freshly cracked black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. paprika
- 1 tsp. baking powder
- 4 Tbsp. nutritional yeast flakes
- ¼ cup / 60ml coconut oil, melted
- 4-6 Tbsp. warm water

Special equipment:
- standard baking equipment
- rolling pin
- oven

Directions:
1. Sift the chickpea flour, salt, pepper, garlic powder, onion powder, paprika, and baking powder together into a large mixing bowl. Add the nutritional yeast and stir. Drizzle in the melted coconut oil and mix with your hands until the dough is crumbly. Add ¼ cup / 60ml warm water and stir until the dough comes together. If the dough is not sticking together add more water, a teaspoon at a time, until it does. Do not overwork the dough.
2. Preheat oven to 350°F / 175°C.
3. Place the ball of dough onto a sheet of baking paper and flatten into a rough disc. Place another sheet of baking paper on top of the dough and using a rolling pin, roll out as thin as possible (if you don’t have large baking sheets, it may help to divide the dough in half and work in two batches). The thinner the dough, the lighter and crispier your chips will be – I cannot emphasize this enough! Remove the top layer of baking paper and score the dough into triangles. Slide the baking paper and dough onto a baking sheet and place in the oven. Bake for 10-13 minutes until the chips are golden around the edges.
4. Once completely cool, transfer the chips to an airtight container where they will keep for up to two weeks.


Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.

Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.

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