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Whisk chickpea flour, tapioca flour, salt, black pepper, garlic powder, and onion powder in a medium bowl.
Add water and whisk until a smooth chickpea batter forms.
Pour batter using a ¼ measuring cup into a pan preheated to medium heat. Quickly pick up the pan and swirl the batter into a circle, spreading it as thin as possible.
Return to the stove and allow to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
Flip the tortilla and cook another 1 to 2 minutes until golden brown.
Allow the tortillas to cool on a wire rack before making them into chips.
Cut each chickpea flour tortilla into 6 triangles on a cutting board with a pizza cutter or sharp knife.
Brush each side of the tortilla with olive oil and sprinkle with extra salt. Place the chips on a baking sheet lined with a piece of parchment paper in a single layer.
Bake for 7 minutes at 400°F and then flip each chip over. You can also bake these chips in the air fryer in smaller batches to prevent the chips from overlapping.
Bake for an additional 5 to 7 minutes or until the chips look crispy and golden brown. Enjoy!