Description
These Gluten-Free Chickpea Crackers are a crunchy, savory snack that’s surprisingly easy to make at home. Made with nutrient-dense chickpea flour and olive oil, they offer a nutty flavor and satisfying snap without any grains or additives. They are naturally vegan, high in protein, and perfect for dipping in hummus or topping with cheese.
Ingredients
— The Dough —
1 ½ cups chickpea flour (besan or garbanzo bean flour)
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon turmeric (for a lovely golden color)
1 teaspoon dried rosemary or dried thyme (rubbed between fingers to release scent)
3 tablespoons extra virgin olive oil
4–6 tablespoons water (add gradually)
— Optional Toppings —
Flaky sea salt
Sesame seeds or poppy seeds
Instructions
1. Preheat your oven to 350°F (175°C). Cut two large pieces of parchment paper roughly the size of your baking sheet.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the chickpea flour, salt, garlic powder, turmeric, and dried herbs.
3. Add Wet Ingredients: Drizzle in the olive oil and 3 tablespoons of the water. Stir with a fork or spatula.
4. Form Dough: Continue adding water 1 tablespoon at a time, mixing after each addition, until a firm dough forms. It should be pliable (like playdough) but not sticky. If it gets too sticky, dust with a little more flour.
5. Roll Out: Place the dough ball in the center of one piece of parchment paper. Flatten it slightly with your hand. Place the second piece of parchment on top.
6. Using a rolling pin, roll the dough out as thin as possible—aim for about ⅛ inch (3mm) thickness. The thinner you roll, the crispier your crackers will be!
7. Score: Remove the top layer of parchment paper. Use a pizza cutter or sharp knife to score the dough into squares or rectangles. (You don’t need to separate them yet; they will snap apart after baking).
8. Top: Brush the surface lightly with a tiny bit of water or oil and sprinkle with flaky sea salt or seeds if desired.
9. Bake: Transfer the bottom parchment paper with the scored dough onto a baking sheet. Bake for 12–15 minutes, or until the edges are golden brown and the center feels dry to the touch.
10. Crisp Up: Turn off the oven and leave the door slightly ajar. Let the crackers sit in the cooling oven for another 10 minutes to dry out completely and ensure maximum crunch.
11. Cool: Remove from the oven and let cool completely before breaking them apart along the scored lines.
Notes
Rolling Tip: If the dough is hard to roll, let it rest for 5 minutes to relax the proteins. Uniform thickness ensures even baking.
Flavor Variations: Try adding ‘Everything Bagel Seasoning’, nutritional yeast (for a cheesy flavor), or cracked black pepper.
Storage: Store completely cooled crackers in an airtight container at room temperature for up to 1 week. If they lose their crispness, pop them back in a 300°F oven for 5 minutes.
Flour Note: Chickpea flour can taste slightly bitter if undercooked. Ensure the crackers are golden brown to bring out the nutty, toasted flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5 crackers
- Calories: 140
- Sugar: 1
- Sodium: 210
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 5
- Cholesterol: 0