Chickpea Fries

Chickpea Fries

Chickpea Fries

Ah, the humble french fry.

So freakin’ delicious, yet so hard to master the art of making them at home. Unless, of course, you have a deep fryer. Which we do not.

What I do have is a baking sheet (or two), an oven, and some chickpea flour.

All perfect for making these fries.

Chickpea Fries

I originally saw the idea for chickpea fries from my friend, Leah. But I sort of poo-pooed them and turned my nose up at the concept.

I mean, who in their right mind would mess with the perfection of fried potatoes?!

(Apparently, a lot of people.)

Chickpea Fries

The first time I actually tried these bad boys was at Franktuary. I stopped there for lunch with a few of the gals in the Propelle Mastermind Group. My mouth, belly, and brain were all equally satisfied.

After that lunch, I knew I had to try my hand at making these bad boys at home. The Hubster was super happy I did. And has requested that these be on the menu. Weekly.

Chickpea Fries

Yields 3-4

Chickpea Fries

60 minPrep Time

15 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 2 1/2 - 3 cups water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tbs olive oil (plus more for baking)
  • 1 1/2 cups chickpea flour


  1. Combine water, salt, pepper, and olive oil in a medium saucepan and bring to a simmer.
  2. Whisk in chickpea flour, 1/2 cup at a time, making sure to remove all lumps. Mixture will thicken pretty quickly.
  3. Remove from heat and spoon into a parchment lined sheet pan, making sure to level.
  4. Put sheet pan in refrigerator for at least one hour (and up to 3 days).
  5. Once firm, slice into desired french fry shape (I cut in half lengthwise, and then in slices).
  6. Toss in olive oil and place on another parchment lined baking sheet.
  7. Bake at 375°F for 10 minutes. Turn over, and bake for at least 5 minutes more or until golden brown.
  8. Serve hot!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply Have you ever tried making these with canned chickpeas and not chickpea flour? What would you imagine the recipe alterations to be?
    1. Reply If you can't find chickpea flour, I would suggest getting a bag of dried chickpeas and pulverize them in a food processor until a fine powder forms. Unfortunately, I just don't think they would turn out if you used the canned variety.
  2. Reply Hi! I'm just wondering if we should remove them from the pan when sliced and lay them in a single layer on a sheet pan? It looks like step 8 should occur between 5 and 6? Thank you for your help!
  3. Reply Just a simple question. Do you cover them when you place them in the fridge? Thanks, I'm making them for Thanksgiving .
    1. Reply You can but not necessary! Hope they turn out well.

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