Potato chips are definitely a weakness of mine. There’s something about a salty snack that really satisfies.
These black bean chips fix that salt craving, all while providing a healthy protein boost in a completely wholesome snack. Pair it with my EASY guacamole or your favourite salsa for the ultimate treat.
How do you make black bean chips?
Making the black bean flour.
Start by making the black bean flour if that’s not something you already have on hand. It’s very simple to make in a high powered blender, like a Vitamix.
Measure out half a cup of dry black beans and process them until a flour consistency is reached. This will take about 15-20 seconds to pulverize.
If there are a few black specs remaining, no worries! That’s just the black bean skins which are a little tougher to break down. For this chip recipe, the flour doesn’t need to be perfectly fine, so you’re good to go.
Making the black bean chip batter.
Transfer the flour to a medium mixing bowl and add your salt to your desired preference of saltiness. I like half a teaspoon for this recipe. Next, add the tablespoon of oil and using a fork, mix well until incorporated.
If you’re avoiding oil, I have tried making this without, and it does work, however, you need to use extra care when flipping your chips. They tend to get a little stuck to the parchment paper when baking, so carefully scrape the bottom of each chip with a large fork to flip them.
Next, add the water, pouring slowly until a slightly runny batter is reached. Start with only half a cup and add the remaining, up to 3/4 cup of water, as needed.
The consistency you’re looking for is that the batter spreads slightly when dropping onto your parchment paper.
Pour teaspoon amounts of batter onto your tray and it should spread slightly as you pour. You don’t want it too watery, so just a slight spread.
Leave plenty of room in between each chip, and using a fork, spread the chip further by gently pressing down and spreading to the sides. Don’t worry about shapes and sizes, just try and get them nice and thin for ultimate crispiness.
Baking your black bean chips.
Bake for about 10 minutes and then using a large fork, scrape the underneath of each chip in order to detach from the parchment paper and flip each one. Using a fork will help them lift easier, and leave your chips with beautiful ridges as shown below. Yes, you have to flip each one if you want crispy chips. Then bake for another 8-10 minutes, watching carefully not to burn them.
Once baked, remove the trays from the oven and let cool to room temperature before handling. They will become firmer as they cool.
If possible, leave the chips in a single layer until ready to serve. Overlapping them in a bowl will cause them to lose some of their crispiness.
What to serve with black bean chips?
More healthy snack recipes!
- White Bean Protein Crackers [Oil Free Option]
- Smoky Crunchy Roasted Chickpeas
- Sweet & Spicy Baked Plantain Chips
- Vegan Cucumber Hummus Bites
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- 1/2 cup black bean flour I grind black beans in my Vitamix
- 1 tbsp avocado oil or other cooking oil, don't use olive oil (see notes below for oil free option)
- 1/2-2/3 cup water
- 1/2-1 tsp sea salt to taste
- 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 1/2 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.