Add dried black beans to a food processor or grinder and process to make flour. (You’ll need about 1 cup of dried black beans to get around 1⅓ cups of black bean flour.)

Only allow food processor to run for 3-4 minutes at a time and check on it regularly, scraping down sides as needed. (This will take some time and several rounds, so be patient!)

Allow to rest for a few minutes between rounds of processing, so machine can cool down and doesn’t overheat.

When you’ve got a finely-ground gray flour, it’s done. It will have some black flecks in it from the black beans’ skins, and it may still have some larger chunks—both are fine!

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine black bean flour and salt. Add oil and stir to integrate.

Slowly add water in 3 parts, stirring as you go, until you get a spreadable batter.

Onto lined and sprayed baking sheets, drop spoonfuls of batter and spread to form into thin chip/cracker shapes. (It’s okay if the shapes aren’t perfect—just be sure to spread each chip as evenly as you can, and avoid leaving any holes in them!)

Bake for 7 minutes, until shapes are holding together and beginning to firm. Flip and bake another 12-14 minutes. Check regularly to make sure they don’t burn!

Allow chips to cool.

In a large mixing bowl, mash avocado.

Add yogurt or sour cream, lime juice, garlic powder, and salt. Mix well to combine.

Serve with homemade black bean chips or your favorite dippers, and enjoy!