• 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 teaspoon 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 ½ tablespoon 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. To about 3-4 mm thick.
• Aim for uniform thickness to avoid uneven baking but we're not machines, so the sides might be more brown when baked 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 for 25-30 minutes until the crackers turn golden and crispy. You can check the crispiness on top (take into consideration they will harder slightly while resting). If they're not crisping up you can turn them and keep baking until completely crispy. Let them cool before breaking them apart along the scored lines.