Chickpea Flour Tortillas, Chips & Taco Shells (Gluten-Free, Vegan)
Easy, healthy, and delicious vegan and gluten-free chickpea flour a.k.a. garbanzo bean flour tortillas, tortilla chips, and taco shells!
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Servings: 4 tortillas | 4 taco shells | 24 chips
Ingredients
- 1 cup chickpea garbanzo bean flour
- 1 cup water
- 1/4 tsp baking powder
- 1 flax egg 1 tbs ground flax + 3 tbs warm water (let sit for a few minutes)
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Instructions
- Tortillas
Makes: 4 - In a large mixing bowl, mix all of the above ingredients well.
- Let sit 10 minutes to thicken a little.
- Pour batter (about one ladle-full at a time) into an oiled skillet over medium heat. Cook a few minutes each side (until beginning to brown).
- You can then add the fixings for a quesadilla & cook as you would any tortilla or make a salad wrap–the possibilities are endless!
- Chips
Makes: 24 - Follow the above recipe for tortillas.
- Let cool, cut into sixths (triangles), drizzle with a little oil, and then bake at 400°F for 10-15 mins or until golden and crispy.
- Great with any dip or as is!
- Taco Shells
Makes: 4 - Follow the above recipe for tortillas.
- Nestle each tortilla in-between the cups on the bottom of a muffin tin (as seen in above photos) and bake at 350°F for 20 minutes or until desired crispiness is reached.
- Use as you would any taco shell!
- Enjoy!
Notes
Please refer to the tips section above in the post for more information.
Nutrition
Serving: 1g | Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 326mg | Fiber: 1g
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