Chickpea Flour Tortilla Chips with Avocado Dip

There I am in my kitchen, my kids moaning that we have no crisps to snack on and me with an urge to make something ‘healthy’! I go to the cupboards which are nearly bare; I desperately need to do a food shop. At the back of the cupboard there is a tub of gram flour or chickpea flour which I bought ages ago because it’s ‘healthy’ and I’m bound to use it for something. I’ve made wraps before, buckwheat wraps, whole-wheat wraps so there was no reason why I couldn’t make gram flour wraps, then turn them into tortilla chips! So there it is my light bulb moment!

Trust me, these are delicious. I can’t be the only one guilty of snacking on a whole bag of Doritos in the past, these are so much better and feel better because they are nutritious too. If you have a problem with gluten, then these are perfect as gram flour is naturally gluten free.

I’ve served them with an avocado dip, but hummus and salsa would also be lovely.

You will need:

For the wraps:

2 tablespoons of ground linseed (or just ground your own)

125g of gram flour (chickpea flour)

1 teaspoon of herbs or spices – try mixed herbs, smoked paprika, coriander etc

200ml water

Olive oil for greasing

Salt and Pepper

For the dip:

1 ripe avocado

2 tablespoons Greek yogurt

1 clove garlic

Squeeze of lime juice

Salt and Pepper

Pre-heat the oven to 160 degree centigrade.

Mix up all of the ingredients for the wrap in a bowl (except the olive oil) and whisk well to form a smooth batter.

Grease a frying pan with olive oil using kitchen towel and do this for each wrap.

Ladle in about a quarter of the mixture and spread thinly to make a wrap. Fry gently on each side for 1-2 minutes until golden brown. Remove from the pan and place on a plate. Repeat for each wrap, it should make about 4 wraps in total.

Next, cut each wrap into quarters, and then cut each quarter in half to make tortilla chip shapes.

Lightly grease two baking trays with olive oil and place each tortilla chip onto the tray. Then very lightly brush each chip with olive oil, not too much, you don’t want them greasy. Season with salt and pepper.

Place the trays in the oven for around 20 minutes. Check on them half way through cooking and give them a shake and a turn.

To make the dip, scoop out the flesh of the avocado into a bowl, add the remaining ingredients and mix up into a dip using a fork. It can be as chunky or as smooth as you like.

Once the tortilla chips have turned golden brown and crunchy, allow to cool on a cooling rack.

Then, get stuck in and enjoy – they are amazing!

***Top Tip*** - The chickpea flour wraps can be made in a batch and frozen. Then when you want to make a batch of tortilla chips just take the wraps out of the freezer to defrost and follow the rest of the steps from there. It will save a lot of time!

#chickpea #tortilla #dips #avocado