Ingredients
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Drain and rinse your can of chickpeas thoroughly. Place the rinsed chickpeas into a food processor. Process until they form a coarse, somewhat crumbly paste.
- To the food processor, add the nutritional yeast, tapioca flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Process again until all ingredients are well combined and the mixture forms a thick, sticky dough. It should come together and pull away from the sides of the bowl.
- If your dough seems too dry and isn't coming together, add water, one tablespoon at a time, and process until it reaches a pliable, play-dough-like consistency. Avoid adding too much water, as this can make the chips less crispy.
- Divide the dough into two equal portions. Place one portion between two sheets of parchment paper. Using a rolling pin, roll the dough out as thinly as possible, aiming for about 1/16 to 1/8 inch thick. The thinner the dough, the crispier your healthy homemade protein chips will be. Repeat with the second portion of dough.
- Carefully remove the top layer of parchment paper. Use a pizza cutter, a sharp knife, or even cookie cutters to cut the rolled-out dough into chip shapes. Triangles, squares, or rectangles all work beautifully.
- Gently transfer the cut chips to your prepared baking sheets. Arrange them in a single layer, ensuring they don't overlap.
- Lightly brush the tops of the chips with olive oil or avocado oil. This helps them get beautifully golden and extra crispy.
- Bake the chips for 15-20 minutes, or until they are golden brown and firm to the touch. Baking time can vary depending on your oven and how thin you rolled your dough. For optimal crispiness, you might need to rotate the trays halfway through baking. Watch them closely, as they can go from perfectly crisp to burnt very quickly.
- Once baked, remove the chips from the oven and let them cool completely on the baking sheets. They will continue to crisp up as they cool. This is a crucial step for achieving that perfect chip texture.
- Once cool, transfer your homemade protein chips to a serving bowl. Enjoy your delicious, healthy, and satisfying snack!
Notes
Roll It Thin: The thinner you roll the dough (aim for 1/16 to 1/8 inch), the crispier the chips will be. Use parchment paper on both sides for effortless rolling.
Don't Over-Process: Avoid processing chickpeas to a liquid paste; a slightly coarse texture is fine. Over-processing can make the dough too sticky.
Keep an Eye on the Oven: Ovens vary. Start checking at 15 minutes and rotate trays if needed to prevent burning.
Cool Completely: Chips will crisp up significantly as they cool. Allow them to cool entirely on the baking sheet or a wire rack for maximum crunch.
Flavor Boosters: Sprinkle additional seasonings like chili-lime, extra smoked paprika, or everything bagel seasoning onto oiled chips before baking for an extra flavor kick.
Uniformity Matters: Cut chips into similar sizes and thicknesses for even baking.
Air Fryer Option: For even crispier and quicker results, air fry at 350°F (175°C) in batches for 8-12 minutes, flipping halfway.
Storage for Crispiness: Store cooled chips in an airtight container at room temperature for 3-5 days. A glass container is preferable, and a paper towel can absorb excess moisture.
Reheating for Crispness: If chips lose crispness, spread on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or air fry at 300°F (150°C) for 2-4 minutes.
Freezing: Do not freeze baked chips as texture can be compromised. However, raw, rolled-out, and cut dough can be frozen between parchment paper layers and baked directly from frozen (adding a few extra minutes to cook time).