Description
These Black Bean Chips are a healthy, protein-packed snack made from just three main ingredients. Soaked black beans and nuts or seeds are blended into a smooth batter, then baked into crispy, flavorful chips. Perfect for those seeking a gluten-free, high-protein alternative to traditional chips, they are easy to make and delicious to enjoy with dips or on their own.
Ingredients
Main Ingredients
- 1 cup dried black beans
- 60 grams nuts or seeds of choice (approximately 1/3 to 1/2 cup)
- Boiling water for soaking
- 1.5 cups fresh water
- 1 teaspoon baking powder (gluten-free certified, as needed)
- Optional: 1/2 to 3/4 teaspoon salt
Instructions
- Soak beans and nuts/seeds: Place the dried black beans and your choice of nuts or seeds in a medium bowl. Cover them with boiling water and let soak for 30 minutes. After soaking, drain the mixture through a sieve or colander, discard the soaking water, and rinse the beans and nuts/seeds under cold running water.
- Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Line a large rimmed baking sheet (approximately 18×13 inches) with a silicone baking mat or parchment paper to prevent sticking.
- Blend the mixture: Transfer the drained black beans and nuts/seeds into a blender along with 1.5 cups of fresh water. Blend until the mixture becomes completely smooth. Scrape down the sides of the blender container as needed to incorporate all ingredients evenly. Then add the baking powder and optional salt, blending again to combine thoroughly.
- Pour the batter: Pour the smooth batter onto the prepared baking sheet. Tilt and lift the sheet as needed to spread the batter into an even, thin layer. You may also use a spatula or the back of a spoon to help spread it uniformly.
- Initial bake: Place the baking sheet in the preheated oven and bake for 15 minutes. This initial bake sets the batter to prepare it for cutting.
- Reduce temperature and cut chips: Remove the baking sheet from the oven and lower the oven temperature to 325°F (163°C). Using a knife, pizza cutter, or pastry scraper, cut the semi-baked batter into diagonal triangular chip shapes. It doesn’t have to be perfectly even.
- Second bake (dry for crispiness): Return the cut batter to the oven and bake for an additional 25 to 30 minutes, or until the chips are dry and crispy. Keep a close eye on the chips during this phase; remove any outer chips that crisp faster to prevent burning and allow inner chips to continue baking for even crispness.
- Final check and cooling: Remove all chips that are fully crisped from the baking sheet. If some chips still need more baking, keep them on the sheet and return them to the oven for extra minutes as needed. Once all chips are crispy, transfer them to a cooling rack and let them cool completely.
- Serve and enjoy: Serve these high-protein black bean chips as a snack on their own or with your favorite dips and enjoy their crunchy, flavorful texture.
Notes
- Choose nuts or seeds that complement your flavor preference; almonds, sunflower seeds, or pumpkin seeds work well.
- Use certified gluten-free baking powder to keep the chips gluten-free.
- The soaking step is necessary to soften the beans and nuts/seeds for blending and to improve digestibility.
- Keep a close eye during the final baking to prevent burning as chip thickness and oven variations can affect cooking time.
- Store cooled chips in an airtight container to maintain crispness.
- Prep Time: 40 minutes (includes soaking time)
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
