Ingredients
- 30g flour
- 30g chickpeas
- 30g egg white
- 30g olive oil
- 4g salt
- 10g sugar
Instructions
- Preheat your oven to 170°C (340°F) with a fan setting.
- Blend all ingredients together using an immersion blender until you get a smooth batter.
- For a finer texture, you may pass the mixture through a fine sieve (optional).
- Spread the batter into silicone tuile molds, smoothing out evenly.
- Bake for 6–7 minutes, or until the tuiles are lightly golden and crisp.
- Allow to cool completely before gently removing from the molds.
Extra Tips
This is a flexible base recipe: you can easily swap the chickpeas for a vegetable purée, like pumpkin, beetroot, or even carrot, for different colors and flavors.
Pro tip: For an extra delicate finish and more controlled drying, try baking at 120°C (250°F) on combi-steam (10% steam) for about 30 minutes.
