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Black Bean Chips – Gluten Free Recipe

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4.1 from 4 reviews

These gluten-free Black Bean Chips are a healthy, crispy snack made from homemade black bean flour, avocado oil, and sea salt. Perfectly thin and crunchy, they’re easy to make in your oven and pair wonderfully with guacamole or your favorite dips. Ideal for those looking for a grain-free and gluten-free alternative to traditional chips.

Ingredients

Dry Ingredients

  • ½ cup black bean flour (or grind ½ cup dry black beans in a blender)
  • ½-1 teaspoon sea salt, to taste

Wet Ingredients

  • 1 tablespoon avocado oil (or other cooking oil, avoid olive oil; see notes for oil-free option)
  • ½ to 2/3 cup water

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Make Black Bean Flour: If you don’t have black bean flour, measure ½ cup of dry black beans and blend them on high speed in a powerful blender like a Vitamix for 15-20 seconds until flour-like consistency is achieved. Some small specs from the bean skins are normal.
  3. Mix Dry Ingredients: In a medium bowl, combine the black bean flour and sea salt thoroughly.
  4. Add Oil and Mix: Add the avocado oil to the dry mixture and mix well using a fork to incorporate the oil evenly throughout the flour.
  5. Add Water Gradually: Slowly pour in ½ cup of water and mix. Add more water as needed, up to 2/3 cup, to create a slightly runny batter suitable for spreading.
  6. Form Chips: Drop teaspoons of batter onto the lined baking sheets, spacing them well apart. Using a fork, gently press and stretch each batter dollop to create thin, even chips without holes to prevent breaking.
  7. Bake First Side: Bake in the preheated oven for 10 minutes to start setting and crisping.
  8. Flip Chips: Use a large fork to carefully glide under each chip without lifting it off the parchment to flip them. This also creates ridges. Be gentle to avoid breaking. Flip all chips and return to oven.
  9. Bake Second Side: Bake for an additional 8-10 minutes on the second side, watching closely to prevent burning and ensuring maximum crispiness.
  10. Cool and Serve: Remove the chips from the oven and allow them to cool completely on the baking sheets before handling. Enjoy immediately or serve with dips like guacamole.

Notes

  • Some black specs from the bean skins in the flour are normal and add texture.
  • Chip size and shape can vary; just ensure chips are thin and free of holes for best crispiness and easy flipping.
  • Use a large fork when flipping the chips, sliding the fork under gently to avoid sticking and breakage.
  • For an oil-free version, omit oil and be extra careful when flipping the chips, scraping under the chips carefully with a fork to prevent sticking.
  • Add spices such as garlic powder, cumin, cayenne pepper, or paprika to the dry ingredients for flavored chips.
  • Best enjoyed the same day for optimal crispiness; chips may lose texture if stored or piled.
  • Store chips in a single layer to prevent sogginess.

Find it online: https://flavorspath.com/black-bean-chips-gluten-free-recipe/