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Socca Chips and Classic Guacamole

  • Author: Tessa
  • Total Time: 1 hour 20 mins
  • Yield: 2 C guacamole; about 30 chips 1x


Socca chips, made from gluten-free chickpea flour, are sturdy and crunchy for even heavy duty dips. Even better, you can whip up a batch with just three simple ingredients.



For the chips

  • 1 C chickpea/garbanzo bean flour
  • 3/4 t sea or kosher salt
  • 1/8 t ground cumin (optional; if desired, toast cumin seeds and grind in a spice/coffee grinder)
  • 1 1/2 T olive oil, plus 1 to 2 extra tablespoons for the pan

For the guacamole

  • 2 Hass avocados (just over a pound total)
  • 1/4 C finely chopped red onion
  • 1 clove garlic, peeled and minced
  • 1 roma tomato (more firm), seeded and chopped small
  • 1 small jalapeno, seeded, deveined, and minced
  • 2 to 3 T finely chopped cilantro leaves (less than half a bunch)
  • 1 1/2 t kosher salt
  • 2 whole limes (small to medium)


Socca chips

  1. Whisk chickpea flour, salt, and cumin together in a medium bowl (a bowl with a lip or pour spout, if you have one). While whisking, pour in 1 cup + 2 tablespoons water, and continue whisking until batter is free of lumps. Whisk in 1 1/2 tablespoons olive oil, then let batter stand, covered, at room temperature, for 2 hours.
  2. When the batter is ready, turn oven to broil and move rack 6 inches from broiler. If your broiler has multiple settings, use the lowest. Oil the bottom of a 12 inch cast iron skillet (see notes) with up to a tablespoon of olive oil, then place on the rack to heat for ten minutes. The oil may smoke a bit, but if it becomes excessive, remove the skillet before ten minutes has passed.
  3. If your batter bowl is without a lip or spout, transfer batter to a 2 cup liquid measuring cup. When the pan and oven have heated, use potholders to remove the skillet from the oven. Pour a third of the batter (enough to thinly coat the bottom of the skillet) into the pan, then quickly tilt the pan to spread the batter to the edges before it sets. If the edges have a very thin coating of batter, pour a little more around the outside edge of the pan, so the edges don’t burn and go to waste.
  4. Place the skillet back in the oven for 4 to 5 minutes, until it has browned and blistered in a few places. You may also see a crack or large air bubble, which is fine. If your oven cooks unevenly in the front and back, rotate the pan 180 degrees after 2 minutes, being careful not to get oven mitts too close to the broiler.
  5. Cool the socca for about a minute in the pan, then use a pie spatula to loosen it from the skillet and lift or slide it onto a cooling rack. Oil the pan again, if dry, and preheat another 5 minutes. Repeat the cooking process another two times, so you end up with 3 circles of socca.
  6. Reduce oven to 200 degrees (F). For rustic-looking chips, tear the socca into pieces about the size of tortilla chips, with some irregular shapes (you can cut the socca for a more uniform look). Place “chips” on a wire rack on a large rimmed baking sheet (I used a half sheet pan) and allow to dry and crisp in the oven for 30 minutes to an hour. My oven isn’t extremely dry, so my chips take an hour. Also, if your batches of socca are very different in thickness, some chips may finish earlier than others–just remove them when they’re crisp.
  7. Cool chips completely, then store in an air tight container at room temperature for a few days.


  1. Halve, pit, quarter, and peel the avocados, and place in a medium mixing bowl or other container. Using a fork, toss avocados with the juice of half a lime to coat.
  2. Prepare and add to bowl: onion, garlic, tomato, jalapeno, salt, and remaining lime juice. Use a potato masher or fork to combine all ingredients, stopping when the avocados are completely creamy and free of large chunks (alternatively, mash less if you prefer a few large chunks of avocado throughout your guac).
  3. Stir in cilantro and taste guacamole, adding more salt if needed.
  4. Store guacamole up to a few days in the refrigerator. To keep from browning, firmly press a sheet of plastic wrap over the surface of the guacamole before sealing the container. Stir before serving.


I haven’t tested this, but I’ve read that the socca batter can stand at room temperature for up to 12 hours before using, if you prefer to leave it overnight or all day.

You may use a smaller pan for the socca, but anything less than 10 inches will require more than 3 rounds of broiling the bread. You can also use a nonstick pan, but make sure to locate the manufacturer’s instructions first–many nonstick pans may not be oven safe, especially at very high temperatures. Cast iron is inexpensive and will last a lifetime.

For the guacamole, it doesn’t hurt to have an extra lime on hand. Depending on the amount of juice in the limes and the size of the avocados, you may want to add an extra squeeze of lime juice during the final seasoning.

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Category: Appetizer
  • Cuisine: Vegan