Description
These homemade Black Bean Chips are a high-protein, gluten-free snack made from just three main ingredients. Soaked black beans and nuts or seeds are blended into a smooth batter, baked into crispy, crunchy chips that are perfect for dipping or enjoying on their own. Naturally gluten-free and packed with protein and fiber, these chips make a nutritious alternative to store-bought snacks.
Ingredients
Main Ingredients
- 1 cup dried black beans
- 60 grams (approximately 1/3 to 1/2 cup) nuts or seeds of choice (see notes)
- Boiling water for soaking
- 1.5 cups fresh water
- 1 teaspoon baking powder (certified gluten-free if needed)
- Optional: 1/2 to 3/4 teaspoon salt
Instructions
- Soak beans and nuts/seeds: Place the dried black beans and nuts or seeds in a medium bowl. Cover them with boiling water and let them 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 water.
- Preheat oven and prepare baking sheet: 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 for easy removal of the chips.
- Blend the batter: In a blender, combine the drained black beans and nuts/seeds along with 1.5 cups of fresh water. Blend until the mixture is completely smooth. Scrape down the sides of the blender as needed. Add the baking powder and optional salt, then blend again to fully incorporate.
- Pour and spread batter: Pour the smooth batter onto the prepared baking sheet. Lift and tilt the baking sheet or use a spatula or the back of a spoon to spread the batter into an even layer.
- Bake the chips initially: Place the baking sheet in the preheated oven and bake for 15 minutes at 350°F (180°C).
- Cut the chips: Remove the baking sheet from the oven and reduce the oven temperature to 325°F (165°C). Using a knife, pizza cutter, or pastry scraper, cut the baked batter diagonally to create triangle-shaped chips. The cuts do not need to be perfect.
- Second bake for crispiness: Return the cut chips to the oven and bake for an additional 25 to 30 minutes until the chips dry out and become crispy. Keep an eye on the chips, removing the outer ones as they finish baking, and continuing to bake the inner chips as needed to ensure even crispiness.
- Finish baking: Remove all chips that are fully crisped. If some chips need more baking, keep them on the baking sheet and return to the oven for several more minutes until all chips are uniformly crisp.
- Cool completely: Transfer the chips to a cooling rack and let them cool completely before serving to ensure maximum crunch.
- Enjoy: Serve your homemade black bean chips as a healthy snack or with your favorite dips.
Notes
- Use nuts or seeds of your choice according to preference or dietary needs. Options like sunflower seeds, pumpkin seeds, almonds, or walnuts work well.
- Be sure to use gluten-free certified baking powder if you need the recipe to remain gluten-free.
- Monitor the chips closely during the second bake to prevent burning; thicker chips may require additional baking time for full crispiness.
- These chips store well in an airtight container for several days but are best enjoyed fresh for optimal crunch.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
