No these don't have powdered-salty cheese on them, which is why we're calling them tortilla chips and not Doritos. But these Dorito-adjacent chips are crispy, smoky and extremely delicious. Oh and they're made with chickpea flour, so they're naturally gluten free and high in protein. So maybe you won't even miss the powdered cheese?
1 cup chickpea flour
1 tsp smoked paprika
1/2 tsp salt
4 tbsp nutritional yeast, crushed
1 tsp black pepper
1/2 tsp baking powder
3 tbsp coconut oil, melted (or olive oil)
2-3 tbsp warm water
Pre-heat your oven to 175˚C
Add chickpea flour, smoked paprika, salt, nutritional yeast, black pepper and baking powder to a bowl. Mix until combined. Add in melted coconut oil and mix using your hands. Add the warm water, and continue mixing with your hands until you achieve a dough-like consistency.
Set the bowl aside and cut two large pieces of parchment paper. Transfer your ball of dough onto one piece of parchment paper, and top it with your second piece of parchment paper. Using a rolling pin (or wine bottle) roll out the dough until it's as thin as possible (around 1/8 thick). The thinner the dough, the crispier the tortilla.
Remove the top sheet of parchment, and using a knife/pizza cutter, cut your dough into triangles (How we did it was to cut 4-5 lines vertically through the dough, then 4-5 horizontally; we then cut those squares into triangles.) Transfer the parchment with the scored dough onto a large baking tray. Space your triangles out slightly.
Bake for 13-14 minutes, until crisp.
Remove from oven and let cool for 5 minutes.