Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

If using whole black beans, blend them for about 15-20 seconds until a fine black bean flour texture is achieved.

In a mixing bowl, combine black bean flour and sea salt, stirring with a fork to distribute evenly.

Add avocado oil and mix until crumbly, then gradually pour in water, mixing until reaching a slightly runny consistency.

Using teaspoons, pour dollops of batter onto the baking sheets, spreading each into a thin layer.

Bake for about 10 minutes, then flip each chip and bake for an additional 8-10 minutes until golden brown.

Remove from oven and cool completely on the sheets before serving.