Low-Glycemic and Gluten-Free Chickpea Crisps Appetizer (with or without Za’atar)
Preheat the oven, then put the pan in and heat it for ten minutes. (You can’t tell, but this pan is smoking hot!) Then put a tiny bit of olive oil in each section of the pan. (I have a squeeze bottle filled with olive oil that works perfectly for this type of thing.)
Bake about 15 minutes, or until crisps are starting to brown and feel slightly crisp on the surface. These don’t get crisp clear through like a potato chip, but they shouldn’t be soft either. Serve hot, with Parsley Hummus, Tzatziki Sauce, White Bean Dip, Cilantro Salsa, or even Guacamole to dip into if desired.
Low-Glycemic and Gluten-Free Chickpea Crisps (with or without Za’atar) for a Holiday Appetizer
(Makes about 16 small triangular crisps, recipe adapted from Farinata at Lucullian Delights and Socca at David Lebovitz.)
1 cup chickpea flour
1 tsp. salt (I used fine grind sea salt)
1/2 tsp. granulated garlic
1 1/4 cup water
2 T olive oil, plus more for oiling pan before each batch is cooked
Za’atar for seasoning the chickpea crisps (If you don’t have Za’atar, you could use any spice or spice blend you like the flavor of like Sumac, Paprika, Cumin, Chile Powder, or even Spike Seasoning.
Put the chickpea flour, salt, and granulated garlic into a bowl or glass measuring cup and stir with a fork so the seasonings are mixed into the chickpea flour. Whisk in the water, then the olive oil, then cover the batter and let sit for 1-2 hours at room temperature.
Remove pan from oven, being careful not to burn yourself. Drizzle a thin layer of olive oil over the pan. (I used a squeeze bottle filled with olive oil to squirt some into each section of my scone pan.) Then pour on a small amount of batter (less than 1/4 inch thick, or 1 1/2 – 2 T in each section if you have a scone pan.) Sprinkle the batter with Za’atar or other seasoning of your choice.
Immediately put the pan back into the hot oven and cook for about 15 minutes, or until the crisps are starting to brown and feel crisp on the surface. Remove from oven. If you used a large frying pan or griddle, use a pizza cutter or sharp knife to cut into triangles. Serve hot.
These are best made just before serving. I had some leftover ones that I reheated in a hot oven, but they were decidedly non-crispy when reheated, so I recommend making them just before eating.
South Beach Suggestions:
More Tasty Treats with Chickpea Flour:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Farinata with Rosemary and Pepper from Kalyn’s Kitchen
Socca (Garbanzo or Chickpea Flatbread Pancake from France) from Kalyn’s Kitchen
Farinata with Zucchini and Eggplant from AskGeorgie.com
Zucchini and Chickpea Pancakes from Just Hungry
Tortillita (Tiny Seafood Pancakes with Chickpea Flour) from Mark Bittman
Savory Chickpea Flour Pancakes from Not Eating Out in New York
Chickpea Flour Pizza from Live to Eat
Chickpea Flour Pancakes with Crushed Peas, Ginger, Chilies, and Cilantro from Lisa’s Kitchen
Gluten-Free Chickpea Crackers from Fat Free Vegan Kitchen
A “Pizza” from Chickpeas from A Life(Time) of Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)