This homemade Socca Chips recipe is made with chickpea flour for an easy and wholesome snack. Pair with your favorite dip or soup or salad. Gluten-free and vegan.
The great taste of socca will delight your taste buds in the form of crispy chips.
Socca (chickpea flour flatbread) is a popular street food in southern France, but this type of unleavened bread is also known as farinata in Italy.
Why you'll love this recipe
- Natural ingredients
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Chickpea flour - The main ingredient in our socca flatbread.
Avocado oil or refined coconut oil - Use a neutral high-heat oil. It will be used in the batter as well as in the hot skillet.
Sunflower oil is another good high-heat option.
Refined coconut oil does not have the taste of coconut. Virgin coconut oil will work too but will alter the flavor.
Water - A little bit of warm water goes a long way!
Spices - In this recipe, things are kept simple with salt, black pepper, and garlic salt. But experiment with any spices and fresh herbs that you wish!
Add some red chili flakes for a little heat!
Before you start: Preheat the broiler on high.
Step 1: In a medium bowl, whisk the garbanzo bean flour, water, 2 tablespoons of olive oil, salt, pepper, and garlic salt together until a smooth batter forms.
Set aside to let the socca batter rest.
Set the ovenproof skillet in the oven to preheat until hot (about 10 minutes).
Step 2: Using an oven mitt, remove your skillet from the oven and add 1 tablespoon of olive oil, swirling it around to coat the bottom of the pan.
Transfer batter into the bottom of the skillet and return it to the broiler.
Cook for about 5-8 minutes until soccer has set and edges start to slightly golden brown and pull away from edges.
Step 3: Use a spatula to loosen and transfer flatbread to a cutting board. Slice into small wedges (or tear for more rustic-looking chips).
Heat a tablespoon of oil in a large saucepan over medium-high heat.
Step 4: Place socca wedges in a saucepan for one minute. Flip and cook for another minute.
Transfer cooked chickpea chips to a wire rack and allow to cool to room temperature.
- You can make multiple batches of socca depending on the amount of chips you want.
- Don't overcrowd the pan. Cook in batches during the cooking process depending on the size of the chips.
- This socca recipe is customizable - use the spices and herbs you prefer!
Store the socca chips in an airtight container at room temperature for 3-4 days.
There are so many things to serve these healthy chips with! Here are some ideas:
Guacamole - traditional or try a guac with mango!
Socca is made with chickpea flour (garbanzo bean flour), water, oil, and salt.
Socca chips are great with dips, salsa, guacamole, salads, and soups.
You can find chickpea flour at most grocery stores and health food stores. It can often be found in the baking aisle or gluten-free section.
Recipes to serve with socca chips
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- 1 cup (140g) chickpea flour
- 1 cup (8oz) warm water
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- pepper to taste
- ¼ teaspoon garlic salt
- 1 tablespoon high heat neutral oil avocado oil, coconut oil, sunflower oil
- In a medium bowl, whisk chickpea flour, water, 2 tablespoons olive oil, salt, pepper, and garlic salt together until lumps are gone and batter is smooth. Set aside for at least 10 minutes to thicken.
- Set your oven rack 8-inches from the top. Turn the broiler on high. Place a 10-inch ovenproof skillet or cast iron skillet in the oven to preheat until hot (about 10 minutes).
- Using oven mitts, remove your skillet from the oven and add 1 tablespoon of olive oil, swirling it around to coat bottom of pan. Pour in batter and return skillet to the broiler.
- Cook for about 5-8 minutes until soccer has set and edges start to slightly brown and pull away from edges. Remove skillet from oven.
- Use a spatula to loosen the socca and transfer to a cutting board. Slice (or tear) into 16 wedges. Place pan over medium high heat and add a tablespoon of high heat oil. Cook wedges about a minute per side.
- Transfer cooked chips to a wire rack and allow to cool to room temperature.