Sift the chickpea flour and add the seasonings. Add the water and olive oil and whisk vigorously to prevent lumps.

Heat your non stick griddle or frying pan on high heat. If you are using a large griddle, pour all the batter in a thin layer. For a frying pan, use only one quarter to one half- you want the mixture to be a thin layer. As soon as you pour the mixture onto the heat you want to hear it sizzle. At this point, you can put a little sprinkle of extra salt on top if you want.

Turn the giant nacho chip over only when browned or when stiff (between 10-20 min depending on the heat. Keep it medium-high. My griddle setting is on 350 degrees farenheit).

When golden on the second side (between 10-20 min), your chip should be stiff, no flopping at all.

(or you can roast in the oven on low heat).