HIPPEAS chickpea puffs contain inflammatory sunflower oil and processed maltodextrin. This clean DIY version eliminates the seed oil by using heart-healthy avocado oil, replaces artificial flavoring with real organic white cheddar powder, and creates a nutrient-dense snack with superior ingredients and no chemical additives.
Based on: chickpea puffs groovy white cheddar flavored
· Makes approximately 25 servings
· Serving: 20 pieces (28g)
Why This Recipe is Seed Oil Free
Commercial chickpea puffs groovy white cheddar flavored from HIPPEAS often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original chickpea puffs groovy white cheddar flavored may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides subtle tang that brightens the cheese flavor and acts as natural preservative
Instructions
Step 1. Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper. In a large mixing bowl, whisk together all dry ingredients: 400g chickpea flour, 150g rice flour, 100g pea flour, 30g white cheddar powder, 15g nutritional yeast, 8g salt, 8g coconut sugar, 3g onion powder, 2g garlic powder, 1g turmeric, 1g rosemary powder, and 1g citric acid. Whisk thoroughly for 2-3 minutes to ensure even distribution - the cheese powder and spices tend to clump together.
Step 2. Create a well in the center of the dry ingredients and add 75ml avocado oil plus 180ml (3/4 cup) room temperature water. Using a fork, gradually incorporate the wet ingredients into the dry mixture, working from the center outward. The dough will be quite stiff initially - this is normal. Continue mixing until you have a cohesive dough that holds together when squeezed, about 3-4 minutes of vigorous stirring.
Step 3. Turn the dough onto a clean work surface and knead by hand for 2-3 minutes until smooth and slightly elastic. The dough should not be sticky - if it feels too wet, add chickpea flour 1 tablespoon at a time. If too dry and cracking, add water 1 teaspoon at a time. Divide the dough into 4 equal portions (about 200g each) for easier handling.
Step 4. Working with one portion at a time, roll the dough on a lightly floured surface to 1/8-inch thickness (about 3mm). Using a small round cutter or knife, cut into 1-inch pieces - these will puff significantly during baking so keep them small. Each portion should yield about 125-130 pieces. Place pieces on prepared baking sheets with 1/2-inch spacing between each piece to allow for expansion.
Step 5. Bake for 12-15 minutes, rotating pans halfway through, until puffs are golden brown and sound hollow when tapped. They should have doubled in size and feel light and crispy. If some pieces brown faster than others, remove them individually to prevent burning. Let cool on baking sheets for 5 minutes before transferring to wire racks - they will continue to crisp as they cool.
Step 6. Once completely cool (about 30 minutes), store in airtight containers with tight-fitting lids. These puffs are best consumed within 5-7 days for maximum crispness. If they lose crispness, refresh in a 350°F oven for 2-3 minutes. Serve as a snack, crush over salads for crunch, or pack in lunch boxes. Each serving is approximately 20 pieces (28g) providing 125-130 calories with clean ingredients and healthy fats.
Storage
Store in airtight glass containers at room temperature for up to 1 week. Avoid refrigeration as it causes loss of crispness. For longer storage, freeze in portions for up to 3 months. Refresh in oven if needed.
Cost Comparison
Cost per serving (homemade)$0.154
Cost per serving (store-bought)$0.89
Savings83%
Significant upfront investment in organic ingredients, but exceptional long-term value. Most ingredients last for dozens of batches, making the per-serving cost extremely competitive while providing vastly superior nutrition and eliminating inflammatory seed oils and artificial additives.