We’ve been driving around the countryside recently, road tripping for the day in our own ‘backyard’. Cruising through tiny country towns, chancing upon hot rod rallies and getting a little bit lost down dusty lanes. Visiting book shops and buying novels, lego kits that make the most marvellous contraptions and beautiful cookbooks; allowing ourselves to be whimsical and feel inspired.

Dreaming and driving. Imagining, and getting a breath of fresh air.

In years past we’ve had a bunch of different classic road trip snacks, but one classic that probably stands head and shoulders above all the others are corn chips or tortilla chips. Who doesn’t love a corn chip? The problem is once you have one you have to have the whole lot, and even just the smell of opening up the bag is enough to alert everyone and start the scramble for the biggest one, the perfect triangle or the salty crumbs left at the bottom of the bag.

Trouble is, corn chips aren’t great for you. Sorry, but it’s true. And maybe this matters to you, and maybe it doesn’t. Maybe, like me, it matters sometimes more than others. And while there will always be a place for ‘emergency’ road trip corn chips, there is room in our lives for a more better version that’s not really the same, but something all of it’s own.

So, in the spirit of better snacking, I made these tortilla chips. They are inspired by Sarah B of My New Roots and are made with chickpea flour, olive oil, paprika and cumin – all combined they make a delicious falafel inspired chip. Whoa, smashing the flavour of falafel with the idea of a corn chip, there’s no way that could be wrong!

Serve them with some hummus or guacamole for dipping. Crunchy, tasty and so much better for you. And if you like things spicy, then add in some cayenne pepper for a spicy snack win. 

Falafel chips

a better kind of tortilla chip, with Paprika and Cumin

2 cups (250g) chickpea / besan flour
1 1/2 teaspoons fine salt
1 teaspoon baking powder
2 tablespoons sweet paprika
1 tablespoon ground cumin
1/4 cup (60ml) olive oil
60 – 100ml warm water
1-2 teaspoons cumin seeds, for sprinkling
1-2 teaspoons flaked salt, for sprinkling

For serving:
hummus or guacamole
a sprinkling of sweet smoked paprika (optional)

Preheat the oven to 175° C / 350 ° F / Gas Mark 4.

In a medium sized bowl stir together the chickpea flour, baking powder, salt, paprika and ground cumin. Stir in the olive oil until the mixture is crumbly, then mix with your hands and gradually add the water until the mixture comes together like a dough and isn’t wet, but holds together easily without cracking. Form the dough into a ball.

Put a big piece of baking paper on your bench and place the ball of dough in the middle. Squish into a flat disc and then place another big piece of baking paper on top. Roll the dough, between the two sheets of paper, with a rolling pin until it is just a few millimetres thick. The thinner the dough the more crispy the chip, having said that the thicker chips have more flavour but are a little softer to the bite, so go with what you prefer – my guess is that each batch is going to have some of each kind. Or maybe that’s just my rolling skills!

Remove the top layer of baking paper and sprinkle over the cumin seeds and flaked salt. Press in lightly.

Using a knife score the dough into your desired chip shape (triangles, squares, little skinny rectangles perfect for scooping – your choice!) and pop on a baking tray and into the oven. Bake for 10 – 15 minutes or until crispy.

Serve with hummus or guacamole for dipping, and a shaking of smoked paprika.