Apron On: Chickpea Flour Tortillas 

Apron On: Chickpea Flour Tortillas 

Challenge… Find something in a well known health food shop (no naming names) that sounds delicious, that you’ll most likely want to devour immediately but that you’ll then realise you don’t have enough cash in your purse to afford… 🙄photograph the ingredients… Recreate with a twist at home 🙈
That’s how I ended up making these bad boys! There’s lots of new ‘crisps’ on the market at the moment, Hummus, lentil, almond…If you can make it into a flour… It’s most likely been made into a crisp too 👊🏽

Anyway, chickpea flour is my first attempt at making crisp tortilla and they were pretty darn tasty! I threw these together as a last minute panic before some guests came over and managed to create a dip (using basic ingredients from the fridge) to go with it (good team effort to my other half who put his chopping skills to good practice with the dip!) without this I have to admit the flavour wasn’t completely there so they would have been a bit bland… But the texture of the crisps was 👌🏼 so my next attempt will be trying new flavours, so watch this space.


• 250g chickpea flour

•60ml oil (I used olive oil, but you can use your own preferred)

•60ml water

•60ml warm water

•1 Tablespoon of herbs (of your choice- Rosemarry/paprika/chilli flakes/garlic powder would work)


•Preheat oven to 180 degrees celcius

• Sift the flour, baking powder, add the seasoning and herbs and stir in a large bowl.

•Add the oil, and mix with hands, grasping the dough together so that it starts to combine.

• Add the warm water a bit at a time and stir with a metal spoon or knife.

•Use your hand again to work the dough together, add a little more water if needed. The dough should be slightly sticky, so that crumbly bits stick and it comes together into one, but not anywhere near wet mixture.

•Lay out a large piece of baking paper and place half of the mixture onto it, using a rolling pin roll the dough out as thin as you possibly can. (I managed to get parts of mine to less than a cm and these were the really tasty crispy bits!)

•If the dough is sticking to your rolling pin, sprinkle a little flour over the dough.

•If parts of the dough have gaps in don’t worry too much it’s difficult to get it completely perfect & I like the randomness of the crisps!

Once rolled as thin as possible, use a sharp-ish knife to slice diagonally across into strips and then across the other way.

•Repeat the same with the other half of the dough mixture and place in the middle of your oven and bake for around 10 minutes (keep an eye on it & switch the 2 trays around if the top one baked quicker) remove and flip the crisps over to bake a little on the other side. Bake until lovely golden colour and crisp.

Quick Easy cucumber dip:

•Ramekin of natural yoghurt

•Quarter cucumber sliced thin and into cubes

•1 teaspoon harissa or paprika powder

•2 teaspoon olive oil

Mix all together and serve with the Crisps

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