Lupin Tortilla Chips

Thanks to Sahra for this quick and versatile recipe!


  • 1 cup Lupin Flour

  • 1/4 cup Olive Oil

  • 1/4 cup warm water

  • 1/2 tsp baking powder

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper, coarsest ground

  • 1 tsp Mexican powder or mixed herbs, optional


  1. Preheat oven to 180 degrees.

  2. In a small bowl, mix lupin flour, baking powder, salt, pepper and herbs/spices if using.

  3. Add oil to dry ingredients, mixing with fork until incorporated.

  4. Add warm water and stir until mixed. Mixture will seem a bit runny but as the flour absorbs the water it will drier and slightly crumbly. Form into a bowl with your hands and scrape down the sides of the bowl.

  5. Flatten the dough between two pieces of parchment paper and roll as thinly as possible. I like to flip the parchment and carefully roll it back a few times so that the crackers are not wrinkled. Remove the top piece of parchment and place the bottom piece and dough on an oven tray.

  6. With a sharp knife or pizza cutter, cut into triangles.

  7. Place on middle shelf in oven and bake about 12-15 minutes or until starting to go golden. Remove from oven and move parchment to cooling rack to cool for a few minutes before breaking into triangles.