The crispy gluten-free potato flatbread is a simple and genuine recipe suitable for any type of diet.
This potato flatbread is made with a few ingredients and chickpea flour, perfect for those looking for a light, flavorful, and crispy dish. Also ideal as a vegetarian recipe.
The golden and crunchy crust hides a soft and tasty heart, ideal as an appetizer, side dish, or main course.
Moreover, it is quick to prepare: it is a quick potato flatbread that bakes directly in the oven, without frying and without stress.
With gluten-free potato flatbread, you bring taste and tradition to the table with simple and homemade ingredients.
It’s my go-to for a quick dinner when I have little in the pantry. Chickpea flour, water, and the vegetables I have available, and it’s done!
I also recommend
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Crispy Potato Flatbread
Potato flatbread recipe
- 1 cup chickpea flour
- 1 1/4 cups water
- 3 potatoes
- 4 tbsps extra virgin olive oil
- to taste fine salt
- 1/4 cup grated Parmesan cheese
Tools
- 1 Bowl
- 1 Manual Whisk
- Parchment Paper
- 1 Baking Pan
- 1 Vegetable Peeler
- 1 Mandoline
Steps for the Crispy Potato Flatbread
baked potato flatbread recipe
To make the delicious crispy potato flatbread, start by peeling the potatoes with a vegetable peeler and thinly slicing them with a mandoline
In a bowl, pour the chickpea flour, water, and salt, and using a manual whisk, whisk vigorously until you obtain a homogeneous mixture. Let it rest for at least two hours, stirring occasionally to prevent the flour from settling at the bottom. The longer it rests, the better.
After the resting time, add the potatoes
Pour into a baking pan d. 30 lined with parchment paper, and drizzle with the extra virgin olive oil
Sprinkle with grated Parmesan cheese and bake in a static oven at 428 degrees Fahrenheit (220°C) for about 25 minutes or until golden. It should remain crispy on the outside and soft on the inside
Cook the potato flatbread in an air fryer, or in oven modes air fryer, at 392 degrees Fahrenheit (200°C) for about 20 minutes. Each fryer has slightly different cooking times, so monitor the last few minutes.
Storage
The crispy potato flatbread can be stored at room temperature for 24 hours or in the fridge wrapped in cling film or in an airtight container.
Before serving, heat for a few minutes in the oven or in an air fryer at 356 degrees Fahrenheit (180°C).
It can be frozen for up to two months. Cut into slices, place on a tray and freeze for two hours, then transfer them into freezer bags.
Defrost at room temperature or in the fridge. Reheat before consuming.
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FAQ (Questions and Answers)
Can I make it with other types of vegetables?
Yes, definitely, with zucchini, onions, or leeks.
