Chickpea Chips – VeganMoFo Day 8

Today’s VeganMoFo prompt is about Food Flops. Taking inspiration from things you’ve made that didn’t turn out so well. I actually have a post about my own flops, but this won’t be about any of them, instead about last year’s Polenta Chips. Now, there’s actually no flop in that recipe, because it’s nice and tasty…but along the way, I realised that my body isn’t actually a huge fan of polenta, so I can’t eat them anymore! But they were nice, so I wanted to find something similar. Enter…chickpea chips!

Chickpea chips are made in a similar way to polenta chips, only with gram/chickpea flour instead of polenta/cornmeal! You can get something similar under the name of “panisse” in France, but those are fried and I baked these for ease.

You have to make the mixture of these in advance – it’s done by mixing a chickpea flour & water combination on the stove until thickened, and then pressing it into a tray, and leaving to cool. This forms a block, much like polenta, which you then cut into chips and bake.

Chickpea Chips

• Servings: 1 tray
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Ingredients

• 250g chickpea flour, sifted
• 1/4 tsp salt
• 1 tsp stock powder
• 500ml cold water

to bake

• salt and pepper, to season
• spray oil

Directions

1. Mix your sifted chickpea flour with the salt and stock powder. Slowly pour in the water, mixing constantly, until thouroughly mixed (as lump free as you can get it!)
2. Pour the chickpea flour mixture into a large saucepan on low heat, and whisk continually for 5 minutes until very thick.
3. Turn out the mixture onto a lined baking tray, and spread until about half an inch thick. Leave to fully cool.
4. Preheat the oven to 200C/400F
5. Turn the cooled mixture out onto a chopping board, and cut into “chips” – you can be creative if you like but make them similar sizes so they cook evenly!
6. Place chips on a baking tray, season with salt and pepper, and spray with oil.
7. Put them in the preheated oven for 25-30 minutes, until golden brown.
8. Serve immediately.