Baked Chickpea Flour Nachos

I took this recipe from the book 'La cuina dels llegums' (Cooking with Pulses) by Fundació Alícia.

Serves: 4 (as a snack)  ·  Prep time: 15 min (+30 min chilling)  ·  Cook time: 12 min  ·  Difficulty: Easy

Ingredients

• 250 g chickpea flour
• 80 ml hot water
• 60 ml olive oil
• 1 teaspoon baking powder
• 1 tablespoon of spices
• Salt

Method

In a bowl, put the flour, baking powder, oil, salt and pepper and mix well until you get a smooth dough; you can use your hands (clean ones, of course).

Then add the hot water and work the dough until it forms a compact but flexible paste.

Place the dough between two sheets of baking paper and roll it out very thinly with a rolling pin. Let it chill in the fridge so it firms up nicely, for no less than 30 minutes.

Remove the top sheet of baking paper and sprinkle with the spices and salt. You can press the dough lightly with your hands or the rolling pin so the spices stick well.

Cut the dough into triangles (like nachos) with a knife, or any other shape you like.

Place the pieces (triangles, squares or strips) on a baking tray lined with baking paper and bake for 12 minutes at 175ºC.

Let them cool before serving.

Tips and frequently asked questions

Which spices work best?
Smoked paprika, cumin and a little garlic powder give them a classic nacho flavour. A pinch of chilli if you like them spicy, or rosemary and sea salt for a Mediterranean version.

Why do they need to be so thin?
The thinner the dough, the crunchier the nachos. If they are thick, they come out soft in the middle, more like a biscuit.

Are they gluten-free?
Yes, chickpea flour has no gluten. Just check the baking powder label if you need them strictly gluten-free.

What do I serve them with?
Guacamole, hummus, baba ganoush or a fresh tomato salsa. They keep crunchy for a few days in an airtight tin.

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