Homemade Black Bean Chips
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 Servings
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Calories
152 kcal
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Course
Snacks
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Cuisine
South American
Homemade Black Bean Chips
Description
These chips begin by grinding dry black beans into flour using a high-powered blender, such as a Vitamix, yielding a slightly coarse black bean flour with specks from the bean skin. The flour is mixed with salt and oil, then combined with water until forming a thin, slightly runny batter. Teaspoons of batter are dropped on parchment-lined baking sheets and gently stretched with a fork into thin, irregular shapes. Baking at 350°F crisps them in about 18 to 20 minutes, flipping halfway to ensure even cooking and a rippled texture.
The resulting chips have a crisp texture and a unique bean flavor that stands out from traditional grain-based chips. They are best eaten the same day as they may soften over time. Variations include skipping the oil for an oil-free version or adding spices like garlic powder or paprika for flavored chips. Careful flipping using a fork helps maintain chip shape and prevents sticking to parchment.
These chips make a distinct homemade snack to accompany dips or enjoy on their own. Their gluten-free nature and simple ingredients suit those avoiding traditional potato or corn chips.
Ingredients
- 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 salt to taste, sea salt
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
- Black bean flour may contain visible specks from bean skins, which do not affect texture or flavor.
- When spreading batter, keep chips thin and avoid holes to prevent breaking during flipping.
- Use a large fork to gently push under and flip chips on parchment to avoid sticking and create ripples.
- To make oil-free chips, omit oil and handle flipping carefully to prevent tearing or sticking.
- Add spices such as garlic powder, cumin, cayenne, or paprika to the flour mix before wetting for seasoned chips.
- Chips are crispiest when eaten the same day; stacking them before serving may cause sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152cal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 391mg | 16% |
| Potassium | 480mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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