Black Bean Chips (High Protein, 3 Ingredients)

Make your own 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!).

The Easiest Protein Chips

If you love corn tortilla chips, you will want to make this chip recipe (made with dried beans!) ASAP! The chips have the flavor and crunch of tortilla chips, but are made without grains, oil, or fuss. They are perfect for dunking and scooping up your favorite salsa, guacamole or dip and are loaded with protein in fiber.

Does this all sound too good to be true? Pinch yourself, because it is not! 😊

The recipe is inspired by beanitos (a name brand of black bean tortilla chips), that are delicious, but (1) expensive and (2) not always easy to find. Now you can make your own, customized to your tastes, with ease and minimal expense. Whoohoo!

Recipe Benefits

• High protein (7 grams per serving!)
• Made with 3 ingredients (plus water & optional salt)
• Frugal (cheap!)
• Vegan (egg-free & dairy-free)
• Grain-free
• Oil-free
• High fiber (4 grams per serving)
• Gluten-free
• Sugar-free
• Quick & easy to make in a blender
• Requires no rolling (no rolling pin required!)
• Customizable (add in or top the black bean chips with extra ingredients in many ways)

Ingredients for the High Protein Chips

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

You will need:

• Dried black beans
• Nuts or seeds of your choice
• Baking powder (certified gluten-free, as needed)

You will also need regular tap water. I recommend adding salt, as well (I provide a specific amount recommendation in the recipe card, below), but it is entirely optional/adjustable.

Use the Nuts or Seeds You Prefer

Use just about any seeds or nuts you like, or have on hand. For example, cashews, hemp hearts, walnuts, pecans, pepitas, peanuts, almonds, or sunflower seed kernels. The nuts/seeds add healthy fats to the batter, resulting in crisp, crunchy chips (without oil). The seeds or nuts also add toasty flavor, additional protein, and fiber.

The recipe requires a mere 60 grams (2.2 ounces) of the nuts or seeds of your choice. Sixty grams of larger nuts (e.g., walnuts, pecans, whole cashews) will measure about 1/2 cup. The same weight (60 grams) of smaller nuts and seeds (e.g., pepitas, sunflower seeds, chopped nuts) will measure just over 1/3 cup.

The best (and most consistent results) for these chips can be achieved by weighing the nuts or seeds with a digital kitchen scale.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Soak the Black Beans & Seeds/Nuts

Place the dried black beans and seeds/nuts in a medium bowl. Cover with boiling water. Let soak for twenty minutes.

(Alternatively, cover with room temperature water and soak for at least 8 hours or overnight.)

Step Two: Preheat the Oven & Prep Baking Sheets

Preheat the oven to 350F (180C). Line TWO large, rimmed baking sheet with a silpat (silicone baking sheet liner) or parchment paper.

The large baking sheets I use (day in and day out) are standard half sheet pan sizes. They are heavy pans measuring 18 x 13 inches (45 x 32.5 cm).

If your pan is smaller than a half sheet pan, your chips will be slightly thicker and will need a longer bake.

Step Three: Drain the Black Beans & Seeds/Nuts

Drain the black beans and seeds/nuts in a colander or mesh sieve. Discard the soaking water and rinse the beans and nuts/seeds under fresh water.

Step Four: Blend the Black Bean Chips Batter

In a blender, process the drained black beans, nuts/seeds, and the fresh water on high speed until blended and mostly smooth.

Scrape down the sides of the blender container and add the baking powder and (optional) salt. Blend for several seconds longer to combine.

The batter will look like wet cement. Delicious :). Do not worry, it will get dark upon baking.

Step Five: Spread the Batter

Pour half of the black bean chips batter onto each of two prepared sheet pans. Lift and tilt each baking sheet so that the batter spreads evenly over the entire surface. Use a spatula, as needed, to to further spread and smooth the batter into an even layer.

If you like, sprinkle the top of batter with some mixed seeds.

Step Six: Bake for 15 Minutes

Bake the black bean chips in the preheated oven for fifteen minutes. This gives the batter a chance to set enough to score into cracker shapes.

Remove the baking sheets from the oven (keep the oven on). Using a pizza cutter, pastry scraper or knife (it does not need to be a sharp knife), cut diagonal lines across the baked batter to create triangle shapes.

Do not fret about making perfect triangles. As you can see from the photo below, mine are anything but perfect! Also, feel free to abandon the trainable shape and cut the chips into any shape you prefer.

Step Five: Reduce Heat & Bake Again

Reduce the oven temperature to 325F (160C). Return the cut chips to the oven and bake for another 25 to 30 minutes until crispy (they will look dry, and also feel firm to the touch). The chips and parchment paper will curl up.

Check the chips often and remove the outer chips, as needed, if the inner chips need more time.

Step Six: Cool the Black Bean Chips

Transfer the baking sheets to a wire rack and cool completely.

Step Seven: Break Protein Chips into Pieces

Break the chips into pieces along the score lines. You did it, homemade black bean chips DONE!

Taste & Texture of Black Bean Chips

The flavor of the black bean chips will vary slightly depending on the seeds or nuts, as well as which kind of lentils, used to make them. They bake up thin and crispy with a nutty-earthy flavor that is delicious plain, or paired with hummus or dips.

Flavor Variation

Add Flavors to the Batter

For this amount of batter, add about 1 to 1 and 1/2 teaspoons for most dry seasonings, herbs and spices. For wet enhancements, add about 1 to 2 tablespoons.

• Spices & seasonings: e.g., garlic powder, onion powder, curry powder, mild chili powder, ground cumin, smoked paprika (sweet or hot), coriander
• Herbs (dried or fresh): e.g., thyme, basil, cilantro, rosemary
• Tomato paste
• Sriracha (or other favorite hot sauce)
• Thai curry paste
• Barbecue sauce

Add Cheese-y Flavor

• For a cheese-y flavor, add 2 to 4 tablespoons of nutritional yeast to the batter. I like to enhance the cheese-y flavor further by adding a teaspoon or two of prepared mustard (any variety) to the batter.

Add Toppings

You can also sprinkle toppings directly onto the batter after it has been spread out on the baking sheet. Some ideas include:

• sesame seeds
• poppy seeds
• everything bagel topping
• flaky sea salt
• cracked black pepper

FAQ

• Can These Be Made into Smaller or Bigger Chips? Yes! You can cut the chips any shape you like, and that includes cutting them into smaller or bigger sizes. The baking time stays about the same, so begin checking at the 25 minute mark on the second bake.
• How Should I Store the Black Bean Chips? 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!
• Is there a Way to Make These Chips Even Crispier? Yes! If you eat oil, you can replace some of the water with a neutral oil (e.g., avocado oil, olive oil, safflower oil) of your choice. For every tablespoon of oil, reduce the water by 1 tablespoon.
• Can I Use Roasted Nuts or Seeds? Yes! Even if you are starting with raw nuts or seeds, consider toasting them before blending them into the batter. It will greatly enhance the flavor of the chips! If the nuts or seeds are salted, consider decreasing the total amount of added salt in the chips batter (if you are choosing to add salt). There is no need to cool the nuts/seeds before blending the batter.
• Can I Use Black Bean Flour in Place of the Dried Black Beans? Yes! Use an equal weight (140 grams) of flour as dried black beans. Soak the nuts or seeds for 20 minutes only, then blend the seeds, black bean flour, baking powder, and optional salt until smooth.

Tip: Toast the nuts or seeds on a baking sheet while the oven preheats. Spread the nuts/seeds in a single layer on a rimmed baking sheet and toast away. It will take about the same amount of time as preheating the oven to toast the nuts/seeds, but stay nearby and check early (especially with smaller seeds or chopped nuts).

• Can I Omit the Nuts/Seeds and Replace with More Black Beans? I do not recommend it. Granted I have not tested it, but I suspect the crackers would be too hard without any fat from the nuts or seeds.
• Can I Use other Dried Beans? Yes! Use any dried beans (e.g., pinto beans, white beans, kidney beans) in place of the black beans.
• Can I Use a Food Processor Instead of a Blender? Yes, you can. A blender will create a smoother batter (especially when using harder nuts or seeds), but a food processor still does the job.

Happy baking, and snacking, friends!

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