Chickpea Flour Tortillas, Chips, Taco Shells (Gluten-Free, Vegan)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.64 out of 5 stars
(19)
Ingredients
4 servings
- 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
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Preparation
Step 1
TortillasMakes: 4
Step 2
In a large mixing bowl, mix all of the above ingredients well.
Step 3
Let sit 10 minutes to thicken a little.
Step 4
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).
Step 5
You can then add the fixings for a quesadilla & cook as you would any tortilla or make a salad wrap–the possibilities are endless!
Step 6
ChipsMakes: 24
Step 7
Follow the above recipe for tortillas.
Step 8
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.
Step 9
Great with any dip or as is!
Step 10
Taco ShellsMakes: 4
Step 11
Follow the above recipe for tortillas.
Step 12
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.
Step 13
Use as you would any taco shell!
Step 14
Enjoy!
Step 15
Save recipe for the next time?
