Description
These Black Bean Chips are a high-protein, simple snack made with just three main ingredients: black beans, nuts or seeds, and baking powder. Soaked, blended, and baked into crispy, savory chips, they offer a nutritious alternative to traditional potato chips, perfect for snacking or serving with dips.
Ingredients
Base Ingredients
- 1 cup dried black beans
- 60 grams nuts or seeds of choice (approximately 1/3 to 1/2 cup; options include walnuts, pecans, pepitas, peanuts, almonds, cashews, or sunflower seed kernels)
- 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 your choice of nuts or seeds in a medium bowl. Cover them with boiling water and let sit for 30 minutes to soften. After soaking, drain the mixture through a sieve or colander and rinse thoroughly under cold water, discarding the soaking water.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a large rimmed baking sheet (about 18×13 inches) with a silicone baking mat or parchment paper for a non-stick surface.
- Blend the Batter: In a blender, combine the drained black beans and nuts/seeds with 1.5 cups of fresh water. Blend until completely smooth. Scrape down the blender sides, then add the baking powder and optional salt. Blend again until fully incorporated.
- Pour and Spread Batter: Pour the smooth batter onto the prepared baking sheet. Lift and tilt the pan or use a spatula or the back of a spoon to spread the batter evenly into a thin layer.
- First Bake: Bake in the preheated oven for 15 minutes at 350°F (180°C).
- Cut Into Chips: Remove the baking sheet and reduce the oven temperature to 325°F (165°C). Use a knife, pizza cutter, or pastry scraper to cut diagonal lines across the baked layer to form triangle-shaped chips. Perfection is not required.
- Second Bake Until Crispy: Return the cut chips to the oven and bake for an additional 25 to 30 minutes, or until dry and crispy. Keep an eye on the chips, removing the outer edges as they finish baking to allow the inner chips to bake longer if necessary.
- Cool Completely: Once the chips look crisp and done, transfer them to a cooling rack to cool completely before serving. This ensures maximum crispiness.
- Enjoy and Store: Enjoy the chips immediately or store them in an airtight container. They can be kept at room temperature for up to 5 days, refrigerated for 2 weeks, or frozen for up to 6 months without losing crispness.
Notes
- Storage: Store cooled chips airtight at room temperature for 5 days, in the fridge for 2 weeks, or freeze for up to 6 months. They maintain crispness well.
- Nut & Seed Options: Choose your favorite nuts or seeds such as walnuts, pecans, pepitas, peanuts, almonds, cashews, or sunflower seeds. Toasted or roasted nuts work fine; if salted, reduce any added salt accordingly.
- Flavor Variations: Consider adding herbs, spices, or toppings to the batter or sprinkling them on before baking for extra flavor. Popular options include chili powder, garlic powder, smoked paprika, or nutritional yeast.
