These chickpea flour crackers are easy to make and perfect for dipping in hummus, guacamole, or any other dip you like. Give them a try if you’re looking for homemade gluten-free baked goods, like these vegan chickpea flour cookies, which are another delicious option.
Main Ingredients
This recipe calls for two slightly unusual ingredients: chickpea flour (aka garbanzo bean flour) and tapioca flour (aka tapioca starch). If you have trouble finding either of them at your local grocery store then they’re usually easy to find online.
I used extra virgin olive oil in these crackers, but you can substitute any other oil if you prefer. Avocado oil is a good alternative.
Optional Toppings
I like to sprinkle some poppy seeds and sesame seeds on top of the raw cracker batter before baking. You could also add some granulated onion and/or garlic for an extra savory flavor boost if you want.
How to Make Chickpea Flour Crackers
Start by preheating the oven to 425 degrees Fahrenheit. Next you’ll add the chickpea flour, tapioca flour, and salt to a mixing bowl, then mix well. Add the cold water and extra virgin olive oil, then use a whisk to mix until the batter is smooth.
Next you’ll line a large baking sheet with parchment paper, then pour the cracker batter overtop. Use a spatula or the back of a spoon to spread the batter into as thin a layer as possible.
Sprinkle on any optional toppings, then bake the crackers for 30 minutes or until they’re golden brown and crispy. Once it’s completely cooled, break into shards. These crackers don’t need to be uniform shapes – just break them into roughly similar sizes.
Storage
Store these crackers in an airtight container for up to three days. Because these crackers don’t contain any artificial preservatives, they do lose some of their crispness after a few days.
Chickpea Flour Crackers Recipe
Equipment
- Parchment paper
- Sheet pans
Ingredients
- 1/2 cup chickpea flour
- 1/2 cup tapioca flour (aka tapioca starch)
- 1/4 teaspoon salt
- 1/2 cup cold water
- 1 tablespoon extra virgin olive oil
- Optional toppings: sesame seeds and/or poppy seeds
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add the chickpea flour, tapioca flour, and salt to a mixing bowl, then mix well.
- Add the cold water and olive oil, then use a whisk to mix until the batter is smooth.
- Pour that mixture onto a large baking sheet lined with parchment paper.
- Use a spatula or the back of a spoon to spread the batter into as thin a layer as possible.
- Sprinkle on toppings such as poppy seeds and/or sesame seeds (optional).
- Bake for 30 minutes or until golden brown.
- Let cool completely, then break into shards.
Notes
- Store the crackers in an airtight container for up to three days.
