If you’re searching for the perfect healthy snack that’s crunchy, clean, and easy to make, chickpea crackers might just be your new go-to. These high-protein, gluten-free, and vegan crackers are not only quick to whip up, but they’re also incredibly versatile. Whether you’re meal-prepping, planning a picnic, or putting together a snack board, these crispy bites fit in perfectly!
Ever dream of becoming that person-the one who makes their own crackers from scratch, with clean ingredients and serious crunch? Now’s your chance
This simple chickpea crackers recipe stands out because of its minimal ingredients and maximum crunch. The flavor is earthy, lightly herby, and savory-with a pop of golden turmeric for added color and a subtle hint of warmth. These crackers are thin, crisp, and so satisfying-ideal for dipping or nibbling on their own.
What you will need
Chickpea flour – Also known as gram flour or besan, this flour is made from ground chickpeas. It’s naturally gluten-free, high in protein and fiber, and has a nutty, earthy flavor that forms the base of the crackers.
Extra virgin olive oil – Adds richness and helps bind the dough while contributing to the crisp texture during baking.
Water – Hydrates the flour and turns it into a spreadable dough.
Dried rosemary – Provides a fragrant, herby aroma and flavor that pairs perfectly with chickpea flour. It gives the crackers a Mediterranean touch. Other dried herbs work great!
Turmeric – Optional, but it adds a warm, earthy tone and gives the crackers their golden-yellow color.
How to Make Chickpea Crackers
Making chickpea crackers at home is surprisingly easy and requires no fancy equipment. Here’s how to do it:
Pre heat the oven to 180C/350F
Make the Dough
Start by mixing chickpea flour with salt, dried rosemary and a pinch of turmeric in a bowl.
Add extra virgin olive oil and water. Stir everything together until it forms a thick, spreadable paste. The turmeric gives a lovely golden hue while rosemary adds aroma and flavor.
Spread the Mixture
On a baking tray lined with parchment paper, spoon the mixture out. Place another sheet of baking paper on top slightly oiled to prevent too much sticking, and use a rolling pin to flatten the mixture evenly.
Aim for uniform thickness to avoid uneven baking but we’re not machines, so the sides might be more brown then the rest, that’s okay.
Carefully peel the baking paper on the top off the mixture.
Score and Season
Season the top with a bit more salt and rosemary. Using the back of a knife, gently score the dough into squares-this helps the crackers break apart easily after baking.
Bake Until Crispy
Slide the tray into a preheated oven (180C/350F) and bake until the crackers turn golden and crispy. Let them cool before breaking them apart along the scored lines.
Storage Tips
If you have any left over (I never do), here’s how to store them. Once they’re completely cooled, place them in an airtight container. They’ll stay crispy for up to a week. Avoid storing in humid environments, as they may soften.
Why You’ll Love This Recipe
4 Main Ingredients – Nothing fancy, just real food.
Vegan & Gluten-Free – Great for anyone with dietary restrictions.
Customizable – Add sesame seeds, chili flakes, garlic powder, or nutritional yeast to tweak the flavor.
Budget-Friendly – Especially if you already have chickpea flour in your pantry.
Great for All Ages – Kids love the crunch, and adults appreciate the clean ingredients.
Dips suggestions
These crackers go super well with a dip! Here’s some that would pair perfectly: zucchini dip, mutabal (aubergine dip), zaalouk (eggplant tomato dip) or a sun-dried tomato hummus
FAQs
Can I make these oil-free?
You can try omitting the oil, but the crackers will be less crispy and more dry. I recommend keeping the oil, it’s not good for you 🙂
Can I flavor these differently?
Definitely. Try other herbs or spices smoked paprika, za’atar, garlic powder, cumin, or add seeds like sesame seeds, flax seeds, sunflower, or pumpkin seeds on top!
What can I serve these with?
A: Hummus, baba ganoush, cheese spread, guacamole, or a yogurt dip. They’re also great with soups!
Are they grain-free as well as gluten-free?
Yes, chickpea flour is naturally grain-free, making this recipe perfect for paleo or grain-free diets.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Super Crispy Chickpea Crackers (Vegan, Gluten-Free, High-Protein, 4 Ingredients)
Ingredients
- 150 g chickpea flour 5.30 oz
- 90 ml cold water 3 oz
- 1 1/2 tbsp olive oil
- A big pinch of salt
- 1 tsp rosemary
- a small pinch of turmeric optional
Instructions
- Pre heat the oven to 180C/350F
Make the Dough
- Start by mixing chickpea flour with salt, dried rosemary and a pinch of turmeric in a bowl.150 g chickpea flour, A big pinch of salt, 1 tsp rosemary, a small pinch of turmeric
- Add extra virgin olive oil and water. Stir everything together until it forms a thick, spreadable paste. The turmeric gives a lovely golden hue while rosemary adds aroma and flavor.1 1/2 tbsp olive oil, 90 ml cold water
Spread the Mixture
- On a baking tray lined with parchment paper, spoon the mixture out. Place another sheet of baking paper on top slightly oiled to prevent too much sticking, and use a rolling pin to flatten the mixture evenly.
- Aim for uniform thickness to avoid uneven baking but we’re not machines, so the sides might be more brown then the rest, that’s okay.
- Carefully peel the baking paper on the top off the mixture.
Score and Season
- Season the top with a bit more salt and rosemary. Using the back of a knife, gently score the dough into squares-this helps the crackers break apart easily after baking.
Bake Until Crispy
- Slide the tray into a preheated oven (180C/350F) and bake until the crackers turn golden and crispy. Let them cool before breaking them apart along the scored lines.
