Garlic Herb Chickpea Crackers (Printable Version)
Crispy, savory chickpea flour crackers with garlic and Mediterranean herbs - a protein-rich, gluten-free snack option.
# Ingredients:
→ Cracker Dough
01 -
120g chickpea flour (besan)
02 -
120ml water
03 -
2 tablespoons olive oil
04 -
1 teaspoon dried mixed herbs (rosemary, thyme, oregano)
05 -
1 teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ Optional Toppings
08 -
Sesame seeds
09 -
Flaky sea salt
10 -
Additional dried herbs
11 -
Extra olive oil for brushing
# Steps:
01 -
Preheat oven to 350°F (175°C) with rack positioned in the middle. Line a baking sheet with parchment paper, extending slightly beyond edges for easier removal.
02 -
In a medium mixing bowl, thoroughly whisk together chickpea flour, dried mixed herbs, garlic powder, salt, and black pepper. Break up any clumps by whisking thoroughly or sifting if necessary.
03 -
Create a well in the center of dry ingredients. Pour in olive oil and half the water, stirring with a wooden spoon or silicone spatula. Gradually add remaining water until a smooth, cohesive dough forms without dry spots.
04 -
If mixture seems too dry, add water a teaspoon at a time. If too wet, sprinkle in more chickpea flour. Aim for a dough with play-dough consistency—firm but pliable.
05 -
Turn dough onto a clean surface dusted with chickpea flour. Knead gently for about 30 seconds until smooth. Dough should be slightly tacky but not sticky enough to cling to fingers.
06 -
Place dough between two sheets of parchment paper. Using a rolling pin, roll to approximately ⅛ inch (3mm) thickness, maintaining even thickness throughout.
07 -
Carefully peel off top sheet of parchment paper. Using a pizza cutter, sharp knife, or pastry wheel, score the dough into desired cracker shapes—squares, rectangles, or diamonds.
08 -
If desired, lightly brush surface with water or olive oil and sprinkle with optional toppings like sesame seeds, flaky sea salt, or additional dried herbs. Press gently to help toppings adhere.
09 -
Transfer parchment paper with scored dough onto prepared baking sheet. Bake for 15-20 minutes, checking at the 12-minute mark. Crackers should develop golden-brown edges and feel firm to the touch.
10 -
Remove baking sheet from oven and allow crackers to cool completely on the sheet. They will continue to crisp during cooling. For extra crispness, after initial baking, turn off oven, crack door open, and leave crackers inside for an additional 10-15 minutes.
11 -
Once completely cooled, break crackers along score lines. Store in an airtight container at room temperature for up to one week.
# Notes:
01 -
Crackers develop much of their crispness during the cooling process, so don't be alarmed if they seem slightly soft when first removed from the oven.
02 -
Chickpea flour browns more quickly than wheat flour due to its higher protein content, so watch closely after the 12-minute mark.
03 -
The thickness of your rolled dough significantly impacts the final texture—thinner dough (around ⅛ inch) produces crispier crackers.
04 -
If crackers soften after a few days, you can refresh them with a quick 5-minute stint in a 300°F (150°C) oven.