- Prep Time: 30 mins
- bake Time: 14 mins
- Total Time: 44 mins
Ingredients
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Ingredients for the chips:
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2 cups Anthony’s Goods Chickpea Flour
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½ cup Anthony’s Goods Non-Fortified Nutritional Yeast
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1 tsp baking powder
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1 ½ tsp salt
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1 tsp Anthony's Goods Cumin Seed Powder
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2 tsp smoked paprika
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2 tsp garlic powder
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A few shakes cayenne pepper
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½ tsp freshly ground Anthony’s Goods Tellicherry Peppercorns
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6 tbsp warm water
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6 tbsp avocado oil
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Ingredients for the salsa:
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1 can corn, drained
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1 can black beans, rinsed and drained
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1 mango, chopped
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¼ red onion, chopped
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Juice of 2-3 limes
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Salt and cayenne pepper, to taste
Instructions
These smoky chickpea flour chips are perfectly matched with a refreshing mango, corn and black bean salsa. Bake them to golden, crispy perfection and dip away!1. Preheat your oven to 350F and line two baking sheets with parchment paper.
2. In a large bowl, whisk the chickpea flour, nutritional yeast, baking powder, salt, smoked paprika, garlic powder, cayenne pepper and black pepper together.
3. Add the warm water and avocado oil, then knead with your hands until a dough forms.
4. Split the dough in half to make it more manageable and roll it out between two sheets of parchment paper to desired thinness. Cut it into triangles and arrange them on the baking sheets. (Do not overlap.) Repeat with the second half of the dough.
5. Bake for 13-14 minutes, until crispy.
6. While the chips bake, make the salsa by combining all of the ingredients in a medium bowl.
7. Let the chips cool before serving alongside the salsa.
