Sure – salty fried snacks aren’t high on the list of recommended food items in any dietary guidelines.
But once in a while, it’s fine. Especially if the snacks are Chickpea Chips.
They are a gluten-free, dairy-free snack that you can serve to pretty much anyone you know. How’s that for hospitality?
And what’s even better is that this recipe is really a two-for-one deal.
You get a simple recipe for chickpea crepes that are great in place of tortillas, or as a side with almost anything.
If you haven’t made crepes before, this video from Fine Cooking demonstrates the technique for swirling the batter to get a thin layer on your pan. It takes a little bit of practice, but once you’ve got the hang of it, it’s easy.
When you slice them the crepes up and fry them in oil, you’ve got your chips.
To save time, you can make the crepes in advance. Store them in the fridge for up to three days or in the freezer for up to three months. You’ll be ready for chickpea chips anytime.
You can find chickpea flour in the natural foods or import section of most large grocery stores, and it’s also usually available in bulk food stores.
- 1 cup / 250 ml chickpea flour
- 1 teaspoon / 5 ml cumin
- 1/2 teaspoon / 1.25 ml coriander optional
- 1/2 teaspoon / 1.25 ml salt
- 1/4 teaspoon / 1.25 ml ground pepper
- 1 cup / 250 ml warm water
- Vegetable oil for frying chips - enough to cover the bottom of your pan by 2 inches / 5 cm
Stir together chickpea flour, cumin, coriander, salt and pepper until throughly mixed.
Add water and whisk until smooth. If you have a blender, simply place all the ingredients in the blender and process until smooth, scraping down sides as needed.
Let batter sit for 5 minutes.
Heat a fry pan over med-high heat and brush lightly with oil when hot.
Reduce heat to medium, and swirl about 1/4 cup of batter to cover pan.
Cook until edges of the crepe are dry and the center of the crepe is set. They will cook quickly so keep your eye on them as they cook. Carefully flip the crepe to brown the other side lightly.
Turn the cooked crepe out onto a plate that has been covered with a tea towel. Wrap the crepe with the ends of the towel and cook remaining batter. Brush the pan with oil as needed for each crepe. (If you are using the crepes as is, rather than making them into chips, keep them warm in the oven while you prepare the rest of the batter.)
When all the crepes are made, slice them into 1-inch / 2.5 cm strips. Cut each strip into 3-inch / 7.5 cm pieces.
Heat the oil in a large saucepan over medium to medium-high heat. Place a small piece of crepe in the pan as the oil heats. When you see small bubbles around the edges of the crepe and it rises in the oil, the oil is ready to fry the chips.
Using tongs, place the chips in the oil. Do not overcrowd the pan - there should be room around each chip. Cook for about 2 minutes, then turn and cook on the other side. The chips should be lightly browned and a bit stiff when they are ready.
Remove the chips from the oil and place on a tray lined with a tea towel or paper towel. Sprinkle lightly with salt and continue with remaining chips. After the second batch, you can turn the heat down to medium. If the chips start to brown too quickly, or become too dark, turn the heat down again.
Remember: never leave hot oil unattended on the stove.
If you are using this recipe for crepes, it is best to eat the crepes after preparing them, rather than storing them in the fridge or freezer. They will taste fine after storing, but they become less flexible and break more easily when used as wraps.