![Chickpea Flour Nachos [Vegan & Gluten-free]](https://www.ungatoenlacocina.com/wp-content/uploads/2020/05/Nachos-de-garbanzos.jpg)
Nachos with guacamole are a wonderful treat, and if you make a healthy and delicious version like this, you can have this treat guilt-free.
This recipe for chickpea flour nachos is super easy and quick to make, requires only a handful of ingredients, and is 100% vegan and gluten-free. Perfect for any occasion.
Try them in Phase 3, with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.
They will surprise you!
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Chickpea Flour Nachos [Vegan & Gluten-free]
Print This![Chickpea Flour Nachos [Vegan & Gluten-free]](https://www.ungatoenlacocina.com/wp-content/uploads/2020/05/Nachos-de-garbanzos-150x150.jpg)
Ingredients
- 1 cup of chickpea flour
- 3 tablespoons of EVO oil
- 3 - 4 tablespoons of warm water
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of smoked paprika
- Black pepper
- Sea salt
Instructions
- Preheat the oven to 350 ºF (175 ºC).
- In a large bowl, mix the dry ingredients: chickpea flour, baking soda, paprika, pepper, and salt.
- Add the oil and mix well until you get a sandy texture.
- Add the water spoon by spoon, while mixing.
- Knead with your hands, until you get a smooth dough.
- Place the dough between two sheets of baking paper and roll it out finely with a rolling pin. The thickness should be a couple of millimeters.
- Cut the dough into triangles, and bake about 10 – 15 minutes, until the edges are lightly browned.
- Try them with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings and 1 healthy fat serving for <20 pounds.