Savory Chickpea Flour Crackers (Print Version)

A crunchy and savory snack made with chickpea flour, olive oil, garlic, and herbs. Easy to make, packed with protein, and perfect alongside your favorite dips or spreads.

# Ingredients:

→ Cracker Dough

01 - 1 cup (120g) of chickpea flour, also called besan
02 - 1/2 cup (120ml) of water
03 - 2 tablespoons of olive oil
04 - 1 teaspoon of dried herbs, such as oregano, rosemary, or thyme
05 - 1 teaspoon of garlic powder
06 - 1/2 teaspoon of salt
07 - 1/4 teaspoon of black pepper

→ Optional Toppings

08 - Extra dried herbs
09 - Flaky salt
10 - Sesame seeds
11 - A drizzle of more olive oil to brush on top

# Steps:

01 - Start by heating your oven to 350°F (175°C). Arrange the rack in the center to make sure your crackers bake evenly. Place a sheet of parchment paper on a baking tray, leaving a bit hanging over the edges so you can easily lift it later.
02 - In a medium bowl, blend the chickpea flour, herbs, garlic powder, salt, and pepper with a whisk. Try to get rid of any clumps in the flour while you're at it. If it’s too lumpy, you can sift the flour first.
03 - Make a small hole in the center of your dry mix. Pour in the olive oil and half the water. Start stirring with a spoon or spatula, adding the rest of the water a little at a time until you have a dough that’s smooth and sticks together without dry spots.
04 - If the dough feels a bit dry, add a tiny splash of water until it comes together. If it’s too sticky, sprinkle in some extra flour. Aim for a texture that’s solid but moldable, sort of like play-dough.
05 - Move the dough onto a clean counter or board lightly dusted with chickpea flour. Knead for about 30 seconds—just until it’s smooth. The dough should be slightly sticky but shouldn’t cling to your hands.
06 - Put the dough between two pieces of parchment paper to stop it from sticking. Use a rolling pin to flatten it to about 1/8 inch (3mm) thickness, keeping it even all over.
07 - Peel off the top piece of parchment. Using a pizza cutter, sharp knife, or pastry wheel, cut the dough into shapes you like—squares, diamonds, or rectangles all work great.
08 - If you want, brush the surface lightly with olive oil or water. Sprinkle on any toppings like sesame seeds, coarse salt, or more herbs. Gently press the toppings into the dough so they stick better.
09 - Slide the parchment with the prepared dough onto your baking tray. Pop it in the warmed oven and bake for 15-20 minutes. Start checking around 12 minutes—you want the edges to be a golden-brown color and the crackers to feel firm when touched.
10 - Take the tray out of the oven and let the crackers sit right there to cool completely. They’ll crisp up as they cool. If you want them extra crunchy, turn off the oven, leave the door slightly open, and let the crackers sit inside for 10-15 more minutes.
11 - Once they’re totally cooled, break the crackers into their pre-cut shapes. Keep them in a sealed container at room temperature. They’ll last about a week.

# Helpful Notes:

01 - The crackers will harden as they cool, so don’t worry if they seem soft straight out of the oven.
02 - Because chickpea flour contains more protein, it browns faster than regular flour. Watch closely after the 12-minute mark!
03 - Want super crispy crackers? Keep the dough thin—around 1/8 inch works best.
04 - If the crackers feel soft after a couple of days, refresh them in the oven at 300°F (150°C) for about 5 minutes.

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