It’s been awhile.
I’ve taken an extended break due to my health, but am feeling the gluten-free love again. :-)
Last night I made some chickpea chips w/ vegan cheese & after posting them to my Facebook profile, realized it was time to come back here and share.
These turn out very crispy and are perfect for faux nachos or dipping in general.
I splurged and made these my dinner last night. :) I would say it was not a very balanced meal, but the vegan cheese includes carrots and nutritional yeast and this is pretty balanced in my world. :)
Chickpea/Garbanzo Bean Chips:
(split the recipe in half if you are cooking for 1)
Pre-heat oven to 175 Celcius or 350 Farenheit (give or take depending on oven).
* 2 cups of chickpea flour
* 2-4 Teaspoons of chip seasoning(s) of choice. I used a curry mix I made, but you can also use chili powder, garlic, etc… I added my homemade curry mix. Use more or less depending on how flavorful you want the chips. Note, chickpeas soak it up so I leaned on the ‘more’ side.
* 2 Teaspoons of olive oil (helps hold the dough together)
* 1 Teaspoon salt (I used himalayan salt, but sea salt is also good)
* 1/2 cup (give or take, you want dough) water
Mix dry ingredients first. Then add olive oil & water until you form a dough. It should not be sticky, but come off the bowl.
Form about 6-8 balls and roll each separately between wax paper (or parchment) flat.
The thickness depends on how thick you want your chips, but too thin and they will fall apart – experiment and see what works for you.
Use a pizza cutter or the like to cut into fours. Those are your chips.
For salty chips, sprinkle salt (& a bit of seasoning for good measure) on the actual chip dough just prior to baking. Mmmm!
This is what mine looked liked fresh out of the oven:
Place on a parchment lined baking pan (or grease a cookie pan if you want) and bake at appx (ovens vary) 175 Celcius (about 350 Farenheit) for 15-25 minutes. I like mine crispy and so long as your keep them low, you should be able to bake for awhile without burning them. Remember, the longer the better – crispier!
These are best after cooling off and crisping, then served soon after.
Vegan (Gluten-Free) Cheese:
1 small yukon gold or russet potato
1/2 c. carrots
1/2 yellow onion
Fill a pan with about 1/2 inch of water, bring to a boil, put veggies in water, cover, reduce heat to low and let simmer until veggies are soft. 15 minutes.
When veggies are soft, drain the water but reserve it, pour them into a blender and add:
3 Tb. water
1/4 c. nutritional yeast
1/2 tsp. salt
1/2 tsp. garlic powder
1/3 c. cashews
Blend until creamy, You may need to use the reserved water to get the blender going, usually about 1/2 c. is enough. Set aside to use with whatever you like!
Note: You can use real cheese of course or whatever you want. I am planning to make guacamole next time and maybe do a little nachos supreme. ;-)