Farro Chips Recipe

Rinse the farro briefly under cold water, then drain. Place the farro in a medium bowl and pour 1 1/4 cups warm water over it. Let soak 30–45 minutes, until the grains are softened but not mushy. (If using pearled farro you can reduce soak time to 20–30 minutes.) Drain any excess water—some moisture should remain.

Transfer the soaked farro to a blender or food processor. Add 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Pulse 20–40 times until a coarse, slightly sticky paste forms. The texture should be spreadable but with small grainy bits (similar to thick hummus). If the mixture is too dry, add up to 1 tablespoon water, 1 tsp at a time.

Scrape the farro paste into a bowl and stir in 1/4 teaspoon baking powder to help lift the chips slightly. Taste and adjust salt if needed.

Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or a silicone baking mat. If you prefer a crisper chip, preheat an oven rack to the middle position and use the convection/air setting if available.

Divide the farro paste into 12 equal portions (about 2 tablespoons each). On the prepared sheet, place each portion and use a piece of parchment paper on top to press and thin each mound into a very thin circle or irregular chip shape about 1/8 inch (3 mm) thick. Work quickly so the paste doesn't stick; wetting your fingers or the parchment lightly helps.

Mix the garlic powder (1/2 tsp), smoked paprika (1/2 tsp), and black pepper (1/4 tsp) together. Brush each flattened chip very lightly with 1 teaspoon olive oil distributed across the batch (use a pastry brush) and sprinkle the spice mix evenly over the chips. If using Parmesan or nutritional yeast, sprinkle 2 tablespoons across the chips now. Finish with a light pinch of coarse or flaky sea salt on top of each chip.

Bake the chips in the preheated oven for 12–18 minutes, rotating the pans once halfway through. Bake until edges are golden-brown and centers are dry and firm. Exact time depends on thickness; thinner chips take less time (12–14 minutes), thicker ones up to 18. For extra crispness, flip each chip after 8–10 minutes and continue baking until uniformly golden.

Remove the pans from the oven and let the chips cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They will crisp further as they cool.

Store cooled farro chips in an airtight container at room temperature for up to 4 days. Re-crisp briefly in a 300°F (150°C) oven for 4–6 minutes if they soften.