Gluten Free Tortilla Chips
Grain Free Tortilla Chips
These are great for folks who cannot tolerate any grains at all.
Gluten Free Tortilla Chips -- Grain free!
Makes 1 shell and about 2 dozen chips
Pre-heat the oven to 325F.
Measure into a mixing bowl with an electric stand mixer (I would not recommend using a hand mixer as the dough is quite stiff!)
2 cups besan (chickpea, lentil, garbanzo bean) flour
1/4 teaspoon sea salt
4 to 6 tablespoons warm water
Mix it well, until a stiff dough forms. Add more water if necessary -- In the picture above, I had only added the 1/4 cup water and ended up adding 2 more tablespoons.
Knead the dough, with a dough hook if possible, for about 5 minutes until the dough is uniform. Divide the dough into two equal balls.
Spray a sheet of parchment paper with olive oil cooking spray. I had to spray the dough and my hands so the dough could be worked. Work the first piece of dough into a ball and place it onto the sprayed parchment paper.
Spray the ball with cooking oil spray again and cover it with the paper.
Roll the dough out in a large rectangle, about 24" x 10" or the size of the work space.
Cut the dough into the desired shapes and sizes for the chips. I chose rectangles. A few were too thick, so I rolled them again, and cut them in halves.
Spray a baking sheet with olive oil cooking spray and arrange the chips so they are not touching.
Spray the tops of the chips with more cooking oil spray. Bake them at 325F for about 8 minutes and serve them immediately. If there are extras, store them in a sealed container. Reheat them at 325F for about 6 minutes to re-crisp them.
Enjoy!!
