Chickpea chips

• 250 Chickpea flour
• 2,5 dl cold water
• 1 tsp sea salt
• 1 tsp baking powder
• 2 tbsp nigella seeds
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp sea salt as spread on chips

Grind fennel and cumin, and mix with rest of ingredients.
Spread the dough as thin as possible on baking sheet on a baking pan (or 2), max 1½-2 mm thickness.
Preheat oven to 200 C and bake the dough for 10 minutes, then flip it over using a kitchen towel, and bake for 5 more minutes on the other side.
Check regularly for the last minutes to ensure that it doesn't burn slightly.
Take out of oven and let it cool down a bit, when cold enough break into chips.
If parts are not completely baked (dry) just give them a couple of minutes more in the oven.
Store in an airtight container, will keep for a few days.