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Easy Homemade Black Bean Chips with Mango Salsa

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Crunchy, baked black bean chips paired with a fresh mango salsa. A healthy, gluten-free, and vegan snack that’s perfect for parties or meal prep.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed well (or 1 ½ cups cooked black beans)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons nutritional yeast (optional)
  • 1 large ripe mango, peeled and diced into small cubes
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, seeds removed and minced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the chip dough: In a food processor, combine the drained black beans, olive oil, cumin, smoked paprika, garlic powder, salt, pepper, and nutritional yeast (if using). Pulse until a smooth, thick paste forms. If too dry, add a teaspoon of water; if too wet, add a tablespoon of almond flour or regular flour.
  3. Roll out the dough: Place the dough on a sheet of parchment paper. Top with another sheet of parchment. Using a rolling pin, roll the dough out to about ⅛-inch thickness.
  4. Cut the chips: Remove the top layer of parchment. Using a pizza cutter or a sharp knife, cut the dough into triangles (like tortilla chips) or any shape you like. Don’t separate them yet—just score the dough.
  5. Bake the chips: Slide the parchment with the scored dough onto your baking sheet. Bake for 12-15 minutes, or until the edges are golden brown and the chips feel firm. Check at the 10-minute mark.
  6. Cool completely: Let the chips cool on the baking sheet for at least 10 minutes. They’ll go from slightly soft to perfectly crunchy during this time.
  7. Make the mango salsa while the chips bake: In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir gently. Let it sit for at least 5 minutes to let the flavors meld.
  8. Serve and enjoy: Break apart the chips along the scored lines. Serve with the mango salsa.

Notes

Dry the beans thoroughly after rinsing to avoid sticky dough. Don’t skip the parchment paper. Roll the dough evenly to ensure even baking. Watch the oven closely to prevent burning. Let chips cool completely before serving for maximum crunch. Store leftover chips in an airtight container at room temperature for up to 3 days. Re-crisp in a 350°F oven for 3-4 minutes if needed. Mango salsa is best eaten within 2 hours.

Nutrition

Keywords: black bean chips, mango salsa, homemade chips, baked chips, gluten-free snack, vegan snack, healthy snack

Find it online: https://emacrave.com/easy-homemade-black-bean-chips-with-mango-salsa/