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Preheat the oven to 350ºF.
Line a large baking sheet with good-quality parchment paper. Set aside.
Whisk the chickpea flour, garlic powder, onion powder, turmeric, salt-free seasoning, black pepper, and cayenne in a medium bowl.
Add the water and mix well. Test the consistency by transferring one teaspoon of batter and slowly pouring it onto the parchment paper to form a circle. It should hold its shape but not be too thick. Add more water, 1 teaspoon at a time, to the batter as needed.
Transfer one teaspoon batter at a time to the baking sheet, forming circles, leaving about 1 inch of space between each circle.
Bake for about 20 minutes or until the edges are golden brown and the tops feel firm. Then peel the parchment carefully away from the chips and flip them over. Bake for about 5 minutes more, or until crispy on both sides.