Name: Black Bean Chips – Gluten Free Recipe
Prep time: 10 min
Cook time: PT-491238H25M14S
Total time: PT-491238H25M14S
Cuisine: Gluten Free
Ingredients: ½ cup black bean flour (grind black beans in a Vitamix or powerful blender); 1 tablespoon avocado oil or other high smoke point cooking oil (avoid olive oil; see notes for oil-free option); ½ to ⅔ cup water; ½ to 1 teaspoon sea salt, to taste

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Introduction

Black bean chips are a crispy, gluten-free snack made from simple ingredients you may already have at home. These homemade chips are easy to prepare and perfect for dipping or enjoying on their own. Plus, they come with options for added flavors and oil-free variations.

A woman's hand holds a single dark purple ridged chip with a chunky scoop of green guacamole topped with small pieces of yellow peppers or tomatoes. Below, there is a white dish filled with similar dark purple ridged chips. In the background, a transparent glass bowl contains more chunky green guacamole, and another bowl holds red salsa with a green herb garnish. The setting is on a white marbled surface with scattered black beans. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup black bean flour (homemade by grinding dry black beans)
1 tablespoon avocado oil or other cooking oil (avoid olive oil; see notes for oil-free option)
½ to 2/3 cup water
½ to 1 teaspoon sea salt, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: If you don’t have black bean flour, blend ½ cup of dry black beans in a powerful blender or Vitamix until they reach a flour-like consistency, about 15-20 seconds.
Step 3: In a medium bowl, combine the black bean flour and sea salt. Add the oil and mix well with a fork until incorporated.
Step 4: Gradually pour in ½ cup of water, stirring as you go, and add more water as needed until you have a slightly runny batter.
Step 5: Drop teaspoons of batter onto the baking sheets, leaving plenty of space between each. Use a fork to gently press and stretch each chip thin for maximum crispiness.
Step 6: Bake for 10 minutes, then carefully flip each chip using a large fork (slide the fork underneath to avoid tearing). Bake for an additional 8-10 minutes, watching closely to prevent burning.
Step 7: Remove the chips from the oven and allow them to cool completely before handling. Serve with guacamole or enjoy plain.

Tips & Variations

It’s normal to see some specks in your black bean flour—that comes from the bean skins.
Make sure your chips are spread thin and without holes to prevent them from breaking when flipping.
For oil-free chips, simply omit the oil and carefully flip to avoid sticking.
Add spices like garlic powder, cumin, cayenne, or paprika to the dry ingredients for flavored chips.
Enjoy these chips the same day you make them—they’re crispest fresh and can get soggy if stacked.

Storage

Store black bean chips in an airtight container at room temperature for up to one day to maintain crispiness. If they soften, you can re-crisp them briefly in an air fryer or oven before serving.

How to Serve

A white oval plate filled with dark purple, ridged potato chips stacked unevenly, showing a rough texture with some chips slightly overlapping each other. Behind the plate, there is a clear glass bowl on the right containing chunky green guacamole mixed with small pieces of tomato and onion, and on the left, a clear glass bowl filled with thick, red salsa. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans instead of dry beans?

The recipe calls for dry beans ground into flour for best results. Using canned beans may alter the batter consistency and chip texture, so it isn’t recommended without experimenting.

Why shouldn’t I use olive oil in this recipe?

Olive oil has a low smoke point and is best used raw. For baking or cooking at higher temperatures, avocado oil or other oils with a high smoke point are preferred for better flavor and less risk of burning.