Ingredients

The following ingredients have 4 Servings
  • 1/2 cup black bean flour (I grind black beans in my Vitamix)
  • 1 tbsp avocado oil (or other cooking oil, don't use olive oil (see notes below for oil free option))
  • 1/2-2/3 cup water
  • 1/2-1 teaspoon sea salt (to taste)

Instruction

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
  • If you do not have black bean flour on hand, you can make some in a powerful blender, like a Vitamix. Measure half a cup of dry black beans and blend on high until a flour like consistency is reached. It will take about 15-20 seconds.
  • Combine the salt and bean flour in a medium bowl. Then add the oil and mix well. Use a fork to get the oil mixed in and incorporated. Then slowly pour the water, starting with 1/2 a cup, and adding more as needed to reach a slightly runny batter.
  • Pour teaspoons of batter onto your baking sheet, leaving plenty of space in between each one. The chips should spread slightly. Then, using a fork, press and stretch each chip GENTLY to spread the batter nice and thin for maximum crispiness.
  • Bake for 10 minutes, then using a fork, flip your chips and bake for an additional 8-10 minutes, watching closely so they don't burn. **see note 3
  • Remove from the oven and let your chips cool completely before handling. These chips pair particularly well with homemade guacamole, or you may enjoy as is.