Socca Chips and Guacamole

Make your own chickpea-flour “tortilla chips” to dip in guacamole.

A dish of socca chips and guacamole

Makes four servings
Prep time: 20 minutes
Cook time: 30 minutes



  • 1 cup chickpea flour
  • 1/2 tsp. salt
  • 1 cup water
  • 1/4 cup avocado or coconut oil


  • 2 large ripe avocados
  • 1 tbs. fresh lime juice
  • 2 cloves garlic, pressed or minced
  • 1/4 cup minced red onion
  • 1 small jalapeño, seeded and chopped
  • 1 medium Roma tomato, chopped
  • 1/2 tsp. sea salt
  • Hot sauce (optional)


For the socca chips, combine the chickpea flour and salt in a medium bowl. Whisk in the water until no lumps remain. Let stand for 10 minutes.

Place a 6-inch nonstick skillet on a burner over medium-high heat for 30 seconds. Drizzle with enough oil to coat the pan, then pour in 1/4 cup of the chickpea batter, tilting the pan to spread it evenly. Reduce the heat to medium and cook for about 90 seconds, then use a heat-safe spatula to flip. Cook the other side for 90 seconds. When the socca is firm to the touch, transfer to a cutting board. Continue until all the batter is used. Let the socca cool to room temperature, then cut each into wedges.

Place a large pan over medium-high heat. Drizzle with enough oil to coat the pan. Add a few socca wedges to the pan, taking care not to overcrowd them. Cook in batches for about a minute per side, until sizzling and golden.

In a medium bowl, mash the avocados into a paste. Add the lime juice and garlic and mix, mashing until almost smooth. Stir in the onion, jalapeño, tomato, and salt. Taste and adjust seasoning as necessary. Serve with socca chips and hot sauce alongside.

is a Minneapolis-based recipe developer and cookbook author.

Photography: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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