Homemade Black Bean Chips

Name: Homemade Black Bean Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 Servings
Ingredients: ½ cup black bean flour; 1 tablespoon avocado oil; ½-2/3 cup water; ½-1 teaspoon sea salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 Servings
Calories
152 kcal
Course
Snacks
Cuisine
South American

Homemade Black Bean Chips

Iris Warren

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Here's a healthy take on your favourite potato chips. These black bean chips are loaded with protein and completely guilt free.

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Ingredients

Servings

½ cup black bean flour I grind black beans in my Vitamix
1 tablespoon avocado oil or other cooking oil, don't use olive oil (see notes below for oil free option)
½-2/3 cup water
½-1 teaspoon sea salt to taste

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Instructions

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
If you do not have black bean flour on hand, you can make some in a powerful blender, like a Vitamix. Measure half a cup of dry black beans and blend on high until a flour like consistency is reached. It will take about 15-20 seconds.
Combine the salt and bean flour in a medium bowl. Then add the oil and mix well. Use a fork to get the oil mixed in and incorporated. Then slowly pour the water, starting with ½ a cup, and adding more as needed to reach a slightly runny batter.
Pour teaspoons of batter onto your baking sheet, leaving plenty of space in between each one. The chips should spread slightly. Then, using a fork, press and stretch each chip GENTLY to spread the batter nice and thin for maximum crispiness.
Bake for 10 minutes, then using a fork, flip your chips and bake for an additional 8-10 minutes, watching closely so they don't burn. **see note 3
Remove from the oven and let your chips cool completely before handling. These chips pair particularly well with homemade guacamole, or you may enjoy as is.

Notes

Don't worry if your black bean flour has a few thicker specs. You will see some black specs throughout from the skin of the beans.
When dropping the batter onto your baking sheet, don't worry about size and shape of your chips. They don't need to be uniform, as long as they are thin, they will crisp up. However, make sure not to leave holes when spreading the chips, or they may break when flipping.
Use a large fork to flip the chips, and rather than lift them from the parchment paper, glide or push the fork under each chip to ensure it's not sticking to the paper, then flip. Pushing the fork under each chip will also give it the ripples as shown in the image.
To make these oil free, skip the oil and use extra care when flipping your chips. They may get a little stuck to the parchment paper when baking, so carefully scrape/glide the bottom of each chip with a large fork to flip them.
To make flavoured chips, you may also add a pinch of garlic powder, cumin, cayenne pepper, or paprika to your bowl of dry ingredients, before mixing in the oil or water.
These chips taste best the same day they’re made, as they may lose their crispiness, so plan to enjoy immediately.
Keep them in a single layer until ready to serve so they don’t get soggy from being piled on top of one another.

Nutrition Information

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Calories 152cal (8%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 391mg (16%) Potassium 480mg (14%) Fiber 5g (20%) Sugar 1g (2%) Calcium 40mg (4%) Iron 2mg (11%)