Chickpea Tortillas and Tortilla Chips

These easy homemade tortillas and tortilla chips are lower in fat and free of preservatives and flavors found in storebought ones. They're much easier to make than standard tortillas, as they're more of a crepe that a dough. I do love my Oat-Wheat Tortillas, but these are much quicker to whip up. I've even used homemade chickpea flour here too

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If you don't have chickpea flour, you can make your own by just blending raw, dried chickpeas in a food processor on high speed for about 5 minutes

Step 2

Sift your flours into a large bowl with a fine mesh strainer. Whisk together the rest of the dry ingredients - baking powder, salt, garlic powder, and onion powder

Step 3

Slowly pour in water, and whisk until you have a smooth crepe-like batter. Let the batter rest for 10 minutes

Step 4

Meanwhile, preheat a large nonstick pan over medium low heat with a spray of oil

Step 5

Pour about 1/4 cup of the batter into the pan, and smooth out with a spoon into a thin and circular tortilla (don't make it too thin)

Step 6

Cook the first side for 2 minutes, flip, and cook an additional 1-2 minutes, until both sides are golden

Step 7

Transfer to a plate, and cover with a clean towel. Repeat with the rest of the tortillas. Transfer to an airtight bag to store in the fridge

Step 8

To make them into tortilla chips, cut each tortilla into 8 wedges, and air fry at 400F for about 6-8 minutes, flipping halfway, until crispy. Transfer to a wire rack to cool totally before storing in an airtight bag on the counter

Step 9

I ended up with about 280 g of tortilla chips, meaning I have about 10 servings of 1 oz (28 g) each. For reference, a standard 1 oz (28 g) serving of tortilla chips contains nearly double the calories (140 cal), 5x the fat (6 g), nearly double the carbs (20 g), half the protein (2 g), and half of the fiber (1 g)

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