Crispy chickpea parmesan thins with sun-dried tomato basil dip

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and line a large baking sheet with parchment paper.

2. 2

   2. Pat the cooked, drained chickpeas very dry with paper towels. Place them in a bowl and mash with a fork or potato masher until you have a rustic paste with some small bits remaining.

3. 3

   3. Add the finely grated parmesan cheese, rice flour, olive oil, chopped fresh rosemary, sweet paprika, garlic powder, black pepper, and salt to the chickpeas. Mix until a thick, even dough forms.

4. 4

   4. Divide the mixture into 12 portions on the baking sheet. Using the back of a lightly oiled spoon, flatten each portion into thin 2 1/2 to 3 inch rounds to form the crisps.

5. 5

   5. Bake at 200 °C / 400 °F for 16 to 18 minutes, rotating the pan halfway through, until the crisps are golden around the edges and set in the center.

6. 6

   6. While they bake, make the dip. Stir together the plain Greek yogurt, drained and chopped sun-dried tomatoes, fresh basil, lemon juice, and honey in a bowl until creamy and well combined.

7. 7

   7. Remove the crisps from the oven and let them rest on the tray for 5 minutes so they finish crisping up.

8. 8

   8. Serve the crispy chickpea parmesan thins warm or at room temperature with the sun-dried tomato basil dip on the side.