Black Bean Chips (3 ingredients, High Protein)

5 from 6 votes

Black Bean Chips (3 ingredients, High Protein)

Learn how to make high protein, 3 ingredient black bean chips! Made with dried black beans, the chips are oil-free, grain-free, vegan, and require NO ROLLING (simply blend, pour & bake!). Flavor variations included.

Prep Time5

Cook Time45

Additional Time30

Total Time1 20

Course: Snacks & Appetizers

Cuisine: American

Keyword: 3 ingredient high protein chips, chips you do not have to roll, DIY beanitos, easy black bean chips, easy DIY black bean chips, grain-free chips, Homemade beanitos, no roll black bean chips, no rolling easy healthy black bean chips, oil-free vegan gluten-free chips, protein chips, protein chips made without protein powder

Servings: (15 chips per serving)

Author: Camilla

Equipment

2 Large Baking Sheet

Ingredients

1 cup dried black beans
60 grams nuts or seeds of choice see notes; this will be between 1/3 to 1/2 cup
Boiling water for soaking
1 1/2 cups water
1 teaspoon baking powder (certified GF, as needed)
Optional: 1/2 to 3/4 teaspoon salt

US Customary - Metric

Instructions

Place the dried black beans and nuts/seeds in a medium bowl. Cover with boiling water and let sit for 30 minutes. Drain through a sieve or colander.
Discard soaking water. Rinse under cold water.
Preheat the oven to 350F (180C). Preheat the oven to 350F (180C). Line 2 large rimmed baking sheets (I use 18x13 inch half sheet pans) with silicone baking mats or parchment paper.
In a blender, process the drained black beans and nuts/ seeds along with 1 and 1/2 cups fresh water until completely smooth. Scrape down the sides of the container, add the baking powder and optional salt, and blend again.
Pour the batter onto the prepared baking sheets. Lift and tilt the baking sheets into an even layer (and/or use a spatula or back of spoon).
Bake in the preheated oven for 15 minutes.
Remove the baking sheets from the oven and reduce oven temperature to 325F. Using a knife, pizza cutter or pastry scraper, cut diagonal lines to create triangle shapes (no need to be perfect!)
Return the cut chips to the oven and bake for another 25 to 30 minutes until dry crispy. Watch closely, and remove outer chips, as needed, and cook the inner chips longer (as needed).
Remove all the chips that look done. If any chips need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the chips are crisp.
Completely cool the crackers on a cooling rack. Enjoy!

Notes

Storage: Store the cooled chips in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!

Nut & Seed Suggestions: Use any nuts or seeds you prefer. For example, walnuts, pecans, pepitas, peanuts, almonds, cashews or sunflower seed kernels. Toasted or roasted nuts can also be used. If they are salted, consider decreasing the total amount of added salt, if using salt.

Flavor variations: See the FAQ section in the post for ideas for adding herbs and spices to the batter, or sprinkling on toppings before baking.

Nutrition