Socca Chips

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.

Course Appetizer, Snack

Cuisine French, Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 240kcal

Author Tessa

Ingredients

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

Instructions

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.

Notes

To store: Keep in an airtight container at room temperature for 3-4 days.

You can make multiple batches of socca depending on the amount of chips you want.

When cooking the chips, 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!

Nutrition