Chickpea Flour Crackers
These chickpea flour crackers are grain free, gluten free, and vegan. They're perfect when you're craving something crunchy to dip in hummus, guacamole, or any other dip you like.
- 1/2 cup chickpea flour
- 1/2 cup tapioca flour (aka tapioca starch)
- 1/2 cup cold water
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- Optional toppings: sesame seeds and/or poppy seeds
Preheat the oven to 425 degrees Fahrenheit.
Add the chickpea flour, tapioca flour, and salt to a mixing bowl, then stir.
Add the cold water and olive oil, then use a whisk to mix well.
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 at 425 degrees Fahrenheit for 30 minutes or until golden brown.
Let cool completely, then break into shards.
- Store these chickpea flour crackers in an airtight container for up to three days.
Serving: 19g | Calories: 93kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Calcium: 5mg | Iron: 1mg