Sprouted Black Bean Tortilla Chips

Preheat your oven to 180°C (350°F).

Line a baking sheet with parchment paper or lightly oil it.

In a large mixing bowl, combine the black bean flour, corn flour, salt, chili powder, and ground cumin.

Add the olive oil and mix well.

Gradually add the warm water, stirring until a dough forms. You may need a bit more or less water depending on the humidity and the exact flours you're using.

Knead the dough for a few minutes until it becomes smooth and pliable.

Divide the dough into 2 or 3 portions to make it easier to work with.

Place one portion between two sheets of parchment paper and roll it out as thin as possible, about 1-2mm thick.

Remove the top sheet of parchment paper and cut the dough into triangles or desired chip shapes using a knife or pizza cutter.

Transfer the cut chips to the prepared baking sheet. They can be close together but not touching.

Bake in the preheated oven for 10-15 minutes or until the edges are crisp and the chips are firm to the touch. Keep an eye on them to prevent burning, as they can go from done to burnt quickly.

Remove from the oven and let cool on a wire rack. They will continue to crisp up as they cool.

Once completely cooled, enjoy your black bean tortilla chips with your favorite dips, like guacamole, salsa, or the black bean dip.

Store any leftover chips in an airtight container to keep them crispy.