Black Bean Chips (High Protein, 3 Ingredients)

Make crisp, crunchy black bean chips with only 3 plain ingredients—no rolling, frying, or added oil required. The dried beans, nuts or seeds, and baking powder go straight into the blender after a quick soak, making this high-protein, high-fiber snack surprisingly straightforward. The chips are also vegan, gluten-free, and grain-free.

Introduction

Kitchen-made chips are far more appealing when they do not require rolling dough, cutting countless reliable shapes, or frying anything. My black bean chips begin with dried black beans and nuts or seeds, but the method is wonderfully plain: soak, blend, pour, and bake.

The inspiration came from Beanitos, the black bean tortilla chips I enjoy but cannot always find—and do not always want to pay for. This kitchen-made version has the hearty crunch and earthy, toasted flavor I was after, with inexpensive pantry ingredients and plenty of room for seasonings of your choice.

The batter may not look promising at first (wet cement comes to mind), but trust the process. Once spread thinly and baked, it turns into crisp, sturdy chips made for salsa, guacamole, hummus, and nachos. Each serving has 7 grams of protein and 4 grams of fiber, and readers have reported that the chips stay crunchy for days.

Why You’ll Love This Recipe

• Only 3 main ingredients:Dried black beans, nuts or seeds, and baking powder form the base.
• No rolling:Pour and spread the blender batter directly onto the baking sheets.
• Crisp and sturdy:The finished chips are crunchy enough for dipping and scooping.
• High in protein and fiber:Each 15-chip serving has 7 grams of protein and 4 grams of fiber.
• No added oil:Nuts or seeds supply enough fat to create a crisp texture without added oil.
• Allergy-friendly:The chips are vegan, gluten-free, grain-free, and straightforward to make nut-free with seeds.
• Frugal and flexible:Dried beans are inexpensive, and the seasonings are straightforward to customize.
• Excellent for storage:The cooled chips stay crisp and can also be frozen.

Ingredients for Black Bean Chips

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

• Dried black beans:Use raw, uncooked black beans sold in bags—not canned or previously cooked beans. Soaking softens them enough to blend; the thin batter cooks fully in the oven.
• Nuts or seeds:Cashews, walnuts, pecans, peanuts, almonds, hemp hearts, green pumpkin seeds (also known as pepitas), or sunflower seed kernels all work. They contribute fat, flavor, protein, and the crisp texture. Weighing this ingredient gives the most consistent result because volume varies widely among nuts and seeds.
• Baking powder:Gives the dense bean batter a little lift and keeps the chips from baking up overly hard. Use certified gluten-free baking powder when needed.
• Water:Boiling water is used for the quick soak; fresh tap water is added to the blender.
• Salt (optional):Add it to taste. Reduce or omit it when using salted nuts, seeds, or toppings.

How to Make Black Bean Chips

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

1. Quick-soak the beans and nuts or seeds.Place the dried black beans and nuts or seeds in a medium bowl. Cover them generously with boiling water and let stand for 30 minutes. Drain, discard the soaking water, and rinse under cold water. For an overnight soak, cover with room-temperature water and soak for at least 8 hours before draining and rinsing.

1. Prepare the pans.Preheat the oven to 350°F (180°C). Line two large, rimmed 18-by-13-inch half-sheet pans with silicone baking mats or parchment paper.

1. Blend the batter.Blend the drained beans and nuts or seeds with the fresh water until completely smooth. Scrape down the high powered blender, add the baking powder and optional salt, and blend again to combine. The batter will be thin and grayish, but it darkens as it bakes.

1. Spread the batter.Divide the batter evenly between the two prepared pans. Lift and tilt each pan to spread the batter across the surface, using a spatula or the back of a spoon as needed to make the layer thin and even.

1. Add any desired toppings.Sprinkle the batter with any desired toppings.

1. Bake until set.Bake in the preheated oven for 15 minutes, until the batter is firm enough to score.Score the chips.Remove the pans from the oven and reduce the temperature to 325°F (160°C). Use a pizza cutter, pastry scraper, or knife to score the partially baked batter into triangles or any shape you like. The shapes do not need to be reliable.

1. Bake until crisp.Return the pans to the oven and bake for 25 to 30 minutes longer, until the chips look dry and feel firm. Watch closely toward the end. Remove crisp outer pieces as needed and continue baking softer pieces for several more minutes.

1. Cool completely.Transfer the pans to wire racks and let the chips cool completely. Break them apart along the score lines before serving or storing.

Taste and Texture

Black bean chips bake up thin, crisp, and satisfyingly crunchy, with a toasted, earthy flavor similar to black bean tortilla chips or corn tortilla chips. The specific nuts or seeds will subtly change the flavor: cashews are mild, walnuts and pecans are richer, peanuts are especially toasty, and green pumpkin or sunflower seeds keep the recipe nut-free.

The chips are sturdy enough for dips and nachos, although a reader noted that frozen and thawed chips become slightly more fragile. An even, thin layer is the key to the lightest, crispest result.

Storage

Let the chips cool completely before storing them; trapped warmth can soften their crisp texture. Keep them in an airtight container at cool room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 6 months. A reader reported that frozen chips thaw crisp and satisfying, although slightly more fragile for dipping.

Flavor Variations

• Add Seasonings to the Batter. Add 1 to 1 1/2 teaspoons of a dry seasoning, herb, or spice, such as garlic powder, onion powder, mild chili powder, ground cumin, smoked paprika, curry powder, coriander, thyme, basil, cilantro, or rosemary. For a wet flavoring, add 1 to 2 tablespoons of tomato paste, sriracha or another hot sauce, Thai curry paste, or barbecue sauce.
• Add a Topping.After spreading the batter, sprinkle it with sesame seeds, poppy seeds, everything bagel seasoning, flaky sea salt, cracked black pepper, or a small amount of mixed seeds.
• Cheesy Black Bean Chips.Add 2 to 4 tablespoons of nutritional yeast to the batter. I also like to add 1 to 2 teaspoons of prepared mustard to sharpen the cheesy flavor.
• Chili-Cumin Chips.One reader had excellent results using roasted salted peanuts, 2 teaspoons of mild chili powder, and 1/2 teaspoon of cumin. She described the flavor as reminiscent of mole.
• White Bean Rosemary Chips.I have also made this recipe with dried navy beans, chopped fresh rosemary, a few peeled garlic cloves, and black pepper. Blend the garlic with the beans and the remaining batter ingredients.

Serving Suggestions

• Serve with guacamole, salsa, hummus, bean dip, or a creamy vegan dip.
• Use the chips for nachos; one reader reported that they held up well under toppings.
• Add them to a snack board with fresh vegetables and dips.
• Crush them over taco salads, chili, or soups for a crisp, protein-rich topping.
• Pack them for an straightforward kitchen-made snack.

Tips for Success

The recipe begins with raw dried beans from a bag. Canned beans and beans that have already been cooked will not work because cooking changes their protein and starch structure.

Use 60 grams for the most consistent texture. Depending on their size, that amount can range from just over 1/3 cup to about 1/2 cup.

Two 18-by-13-inch pans give the batter enough room to spread into thin, crisp chips. Smaller pans produce a thicker layer that requires additional baking time.

Tilt the pans first, then use a spatula to smooth thicker areas. An even layer helps the center and edges become crisp at roughly the same time.

The outer pieces often finish before the center pieces. Remove the crisp chips and return softer pieces to the oven for several more minutes so nothing burns.

The texture continues to firm as the chips cool. Wait until they are completely cool before breaking and storing them.

Ingredient Substitutions

Other dried beans can replace the black beans. I have made the recipe successfully with dried navy beans. A reader also reported success with dried black soybeans, although her chips required a longer baking time. Do not use canned or previously cooked beans.

Replace the dried black beans with an equal weight—140 grams—of black bean flour. Soak the raw nuts or seeds for 20 minutes, then blend them with the black bean flour, fresh water, baking powder, and optional salt until smooth.

Use 60 grams of green pumpkin seeds, sunflower seed kernels, or hemp hearts in place of the nuts. Choose seeds processed in a nut-free facility if cross-contact is a concern.

Roasted nuts or seeds work well and do not need to be soaked, although they can be. If they are salted, reduce or omit the salt in the batter.

If you use oil, replace some of the fresh water with avocado oil, olive oil, safflower oil, or another neutral oil. For every tablespoon of oil added, reduce the fresh water by 1 tablespoon.

I have not tested the chips with flaxseed. If you want to experiment, I would begin with the same weight—60 grams—of whole flaxseeds, but the texture may differ.

Frequently Asked Questions

Dried black beans are raw, uncooked beans sold in bags in the grocery store. They have not been canned, boiled, pressure-cooked, or otherwise cooked.

No. Canned beans are already cooked, which changes the protein and starch structure needed for this recipe. The soaked dried beans cook completely after the batter is spread thinly and baked.

Yes. Cover the beans and raw nuts or seeds with room-temperature water and soak for at least 8 hours or overnight. Drain, rinse, and continue with the recipe.

I have only tested the recipe with dried beans. I do not know whether fresh beans will work or how the water would need to be adjusted for their additional moisture.

Yes. A blender produces a smoother batter, particularly with firm nuts or seeds, but a food processor will still work. Process until the batter is as smooth as possible.

Pan size and batter thickness affect the baking time for this chip recipe. If each tray is smaller than 18 by 13 inches or the batter is thicker in the center, the chips will need longer. Remove crisp pieces and continue baking the softer pieces in short increments.

Yes. Score the partially baked batter into triangles, squares (black bean cracker), strips, or irregular pieces. Begin checking at the 25-minute mark during the second bake regardless of the shape.