Chickpea Crackers

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www.theconsciousplantkitchen.com

These Chickpea Crackers are easy, crunchy, gluten-free crackers made with just 4 ingredients and using chickpea flour as a high-protein base.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-crackers/ or scan the QR code here ➡️

Prep Time10

Cook Time6

Total Time16

Servings: servings (7 crackers per serve)

Calories: 142.8kcal

Author: Carine Claudepierre

Ingredients

1 cup Chickpea Flour (note 1) also called garbanzo bean flour (NOT besan!)
2 tablespoons Extra-Virgin Olive Oil (note 2)
3-4 tablespoons Lukewarm Water (note 3)
1 teaspoon Bagel Seasoning (note 4)

Optional Spices

¼ teaspoon Cumin
¼ teaspoon Paprika

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C).
Before you start, make sure you selected chickpea flour made from garbanzo beans, not besan flour as the ratio of dry/liquid ingredients would be totally different! Besan flour needs less liquid.
In a mixing bowl, add chickpea flour and use a whisk to stir and break any lumps.
Whisk in bagel seasonings and spices if desired.
Add olive oil and 3 tablespoons of water. Stir with a rubber spatula, and if too dry, add the extra tablespoon of water. When it gets difficult to stir, lightly oil your hands and knead to form a soft dough.
Place the dough between two pieces of lightly oiled parchment paper and roll it with a rolling pin. I like to fold my parchment paper into a rectangle shape so the dough rolls into a perfect rectangle creating lovely square crackers.
Roll into a 0.1-inch thickness (2mm) peel off the top piece of parchment paper, then use a pizza wheel to cut out crackers.
Slide the piece of parchment paper with the chickpea tortilla chips onto a baking sheet and gently spread each cracker from eachother.
Bake on the center rack for 12-14 minutes at 350 °F (180 °C) until lightly golden brown and crispy. They firm up even more as they cool down, the longer you bake them, the harder and crispier they get.

Notes

Note 1: Make sure you use chickpea flour made from garbanzo beans, not besan flour. Besan flour is made from split brown chickpeas and will require less liquid and the recipe will be way different. The best way to recognize chickpea flour made from garbanzo beans is to look at the texture, it should be light, fine, and fluffy, not dense.

Note 2: Any oil can be used. The recipe will not work oil-free.

Note 3: Lukewarm water means bath temperature around 98 °F (37 °C).

Note 4: Bagel seasoning contains sesame seeds, onion powder, garlic powder, and salt. If you don't have this at home swap for 1/2 teaspoon of salt + 1/4 teaspoon of onion powder + 1/4 teaspoon of garlic powder + 1/4 teaspoon of black/white sesame seeds.

Storage: Store the crackers at room temperature in a sealed container for up to 2 weeks. You can double or triple the recipe and freeze the crackers for later in a sealed bag.

Nutrition