Introduction

Chickpea crackers are a delightful, gluten-free snack that’s both crispy and flavorful. Made with simple ingredients like chickpea flour and herbs, they are perfect for pairing with your favorite dips or enjoying on their own.

The image shows a close-up of a woman's hand holding a light golden, square cracker with small green herb pieces embedded in it. Below and behind the cracker, there is a white tray lined with white paper, filled with similar square crackers, some sprinkled with black seeds. At the back of the tray, there are two small white bowls; one bowl has a thick orange sauce, and the other contains a creamy white sauce topped with fresh green herbs. The whole setup is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120 g) chickpea flour
1/2 tsp salt
2 tbsp (30 ml) olive oil (optional)
1 1/2 cups (360 ml) water
1 tbsp dried rosemary
1 tbsp nigella seeds

Instructions

Step 1: In a large mixing bowl, combine chickpea flour, salt, and olive oil if using.
Step 2: Gradually whisk in the water until the mixture is smooth and free of lumps.
Step 3: Prepare a baking tray (about 37 cm × 25 cm or 14.5 inches × 10 inches) by brushing it with oil and lining it with parchment paper.
Step 4: Pour the batter onto the tray and spread it evenly over the entire surface.
Step 5: Gently shake the pan to distribute the batter smoothly.
Step 6: Sprinkle dried rosemary on one half of the batter and nigella seeds on the other half, or use your favorite herbs and seeds.
Step 7: Bake in a preheated oven at 350°F (180°C) for 10 minutes, until the batter has dried and started to set.
Step 8: Remove from the oven and cut the partially baked dough into small squares or desired cracker shapes using a pizza cutter or sharp knife.
Step 9: Return the cut crackers to the oven and bake at 340°F (170°C) for an additional 40 minutes, until completely dry and crispy.
Step 10: Let the crackers cool completely before serving. Enjoy with your favorite dips or snacks.

Tips & Variations

Substitute dried rosemary and nigella seeds with sesame seeds, poppy seeds, or za’atar for different flavors.
For an extra crunch, sprinkle a little sea salt or chili flakes before baking.
If you prefer thinner crackers, spread the batter more thinly on the tray, adjusting baking time slightly to avoid burning.

Storage

Store cooled chickpea crackers in an airtight container at room temperature. They stay fresh and crispy for up to one week. If they soften, re-crisp them by warming in an oven at 300°F (150°C) for 5–7 minutes.

How to Serve

A close-up of a pile of thin, square crackers with a golden-yellow color and slightly rough texture, some sprinkled with small black sesame seeds while others have tiny green herb flakes. The crackers are stacked unevenly on a white marbled surface, showing their crisp edges and delicate, slightly bumpy surface. In the blurry background, there are two white bowls, one containing a red sauce and the other a creamy white sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of chickpea flour?

Chickpea flour gives these crackers their characteristic texture and flavor. Using regular flour will change the taste and may affect crispiness, so it’s best to stick with chickpea flour.

Can I add other herbs or spices to the batter?

Yes, feel free to experiment by adding spices like cumin, paprika, or garlic powder into the batter for extra flavor before baking.