Preheat the oven to 175C/350F.
Place the chickpea flour, chives, pepper and baking powder into a large mixing bowl and mix well.
Add the coconut oil to the bowl and mix until the you’ve reached a crumbly dough.
Add the warm water and stir until the dough comes together. If you need to add more water to ensure the dough comes together add it a tablespoon at a time.
Roll the dough into a ball and place on top of a large sheet of parchment paper, then flatten with your hands. Place another sheet of parchment paper on top of the flattened dough and roll using a rolling pin until the dough is really thin.
Once the dough is rolled out very thinly - slice it into small triangles, then place them in the oven for 10-15 minutes.
Serving Size 25 nachos