Chickpea and black sesame seed chips

I've had a box of black sesame seeds sitting around for months now, and this is the first time I've actually used them. As it turns out, they are delicious, and I'm sure that now that I've discovered this, the box will be gone in no time!


Perhaps the flavor is the same as with regular sesame seeds, but to me these tasted extraordinarily full-bodied and satisfying - full of umami, if you will! Combine that with the delicious taste of chickpeas, and you've got a wonderful snack, that requires very little work and tastes much better than any store-bought chips or crackers.

Ingredients (makes about 25 chips):
75-100 g. chickpea flour
25 g. whole wheat flour
A spoonful of sea salt
A large spoonful of olive oil.
Black sesame seeds
Warm water

Preheat the oven to 355º F / 180º C, and prepare a baking sheet by lining it with parchment paper. Sift the two flours together with the salt and then form the flour mixture into a well, so the flour is highest on the sides, with a sort of hole in the center.

Pour the olive oil into the center of the well, and then add in the water, a bit at a time, mixing until all the flour has been incorporated, and you have a stickyish round of dough. Turn the dough out onto a floured surface and knead a couple minutes, just to combine everything - you don't have to knead a lot, since there's hardly any gluten in the mixture anyways.

If you want, you can let the dough rest about 15-20 minutes before rolling out. I didn't let it rest this time though, and everything turned out fine.

Roll the dough out until it's very thin, and then use a sharp knife to cut the outlines of whatever shapes you want your chips to be (I went for simple triangles). You don't need to cut all the way through - the chips will break apart once baked.


Brush the dough with water and sprinkle the sesame seeds over everything. Place in oven and bake for about 15-20 minutes until chips are golden-brown and crispy. Remove from oven, let cool 10 minutes, break apart and serve.