Crispy and easy chickpea crackers made with chickpea flour. A perfect snack that's both vegan and gluten free for dipping or adding to a grazing board.
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Why You’ll Love This Recipe
- Ready in 30 minutes, these chickpea flour crackers are easy to make and bake
- Enjoy a healthy snack with minimal ingredients and no unwanted additives as found in store-bought junk food.
- Really crunchy and tasty, enjoy with a dip such as baba ghanouj
- Cost-effective - store-bought gluten-free crackers are expensive and not always vegan too, homemade crackers are cheaper and you can control the ingredients.
- Dietary friendly - dairy-free, corn-free, soy-free, grain free, vegan and gluten free
Ingredients and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Chickpea flour, or garbanzo flour, is made from chickpeas (garbanzo beans) also known as besan flour or garbanzo bean flour (affiliate link), which can easily be found at your local supermarket, grocery store or online.
Tapioca flour also known as tapioca starch (affiliate link), which is naturally gluten-free and will help achieve some crispness to these chickpea crackers.
If you can’t source this flour, it can be replaced with arrowroot flour (starch).
However, both are easily found at your local supermarket or online.
Salt - to incorporate additional nutrients, try adding an herb salt otherwise Himalayan or sea salt is fine. You can also add some cracked black pepper.
Nutritional yeast - gives a mild ‘cheesy’ flavor but is dairy-free. Generally found in the health food section of supermarkets or purchase nutritional yeast online (affiliate link).
Extra virgin olive oil is added to keep the crackers from drying out too much, I used the smallest amount possible.
Coconut sugar (affiliate link)- can be replaced with any sugar you prefer, though always opt for organic.
Water - use room temperature filtered water, to help create the dough.
Grains & seeds - add in a teaspoon of your preference, such as sesame seeds, nigella seeds, poppy seeds or similar.
Herbs - add a teaspoon of dry herbs. There are so many different flavors that can be achieved through using herbs.
Spices - add a fraction of teaspoon of your preference, try adding zaatar a beautiful Lebanese blend of herbs and sesame seeds.
Garlic powder for some umami flavor. Try a ¼ of a teaspoon first.
How To Make Easy Chickpea Crackers
Make the Dough
In a large bowl, combine all dry ingredients. Make a well in the center of the dry ingredients and add wet ingredients. Whisk until it comes together and then knead into a smooth dough ball using your hands.
The dough will be hard but should come together, allowing you to pick up small crumbly parts whilst kneading until the bowl is clean.
Roll out the Dough
Divide dough into two balls. Place one ball between two baking papers, (optional - sprinkle the dough ball with seeds) and roll out using a rolling pin into a thickness of about ⅛ inches (3cm).
Please note that the size and thickness of each cracker will affect the baking time.
Keep any dough-in-waiting covered with cling film to avoid it drying out.
Cut and Bake
I like mine in a rectangle shape using the ravioli cutter which has a saw-tooth edge.
Any end pieces that need to be trimmed off, can be rolled out again and recut.
Place the cut crackers onto a lined large baking sheet tray ensuring non of the chickpea crackers overlap.
You can lightly brush with olive oil (or not - see pic below of what these look like) and bake in a preheated oven (fan-forced) of 390F (200C) for 12-13 minutes until golden brown. If the crackers are still semi soft, bake them for a little longer, whilst keeping an eye on them so they don't burn.
Check-in on the crackers as they are baking around the 10-minute mark, the crackers sitting on the outer may brown quicker and may need to be removed earlier.
Allow crackers to cool down for 10 minutes on a cooling rack, they will harden as they cool.
As with any baked goods, all ingredients must be measured accurately, as the slightest change in measurements will yield a different result.
I recommend using a kitchen scale (affiliate link) that measures both metric and US customary to help with any conversions.
Place each tray in the center of the oven if possible. This is the hottest part and bakes best.
Once the chickpea flour crackers have cooled down to room temperature, use an airtight container or snap-lock bag to store them in the pantry for up to 5-7 days.
Ensure there is no dampness and always reseal the container well after use to ensure the crackers do not turn stale.
More Vegan Gluten Free Snack Recipes
Otherwise, another type of homemade crackers to try is these gluten free pita chips.
Or for a sweet snack, try my healthy crunchy nuts clusters, they are addictive!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Chickpea Crackers (Vegan Gluten Free)
- In a mixing bowl, evenly combine all dry ingredients Make a well in the center, and add the wet ingredients. Mix until all ingredients come together and then knead with your hands until smooth, picking up all the pieces in the dough.1 cup Garbanzo bean flour, ½ cup Tapioca flour, ½ teaspoon Salt, 1 tablespoon Nutritional yeast, 1 teaspoon olive oil, ⅓ cup Water, ⅛ teaspoon Coconut Sugar
- Using a rolling pin, roll out the dough between two pieces of baking paper until approximately 3mm / ⅛ of an inch. Cut out desired shapes and place them onto a lined baking sheet tray ensuring no chickpea crackers are overlapping. Bake in a preheated fan forced oven 200C /390F for 12-13 minutes or until golden brown and no longer soft.OPTIONAL - sprinkle sesame seeds onto the dough before rolling out. Brush shapes with olive oil.1 tablespoon Sesame seeds
- Allow to cool down in the same baking sheet tray for about 10 minutes before transferring. Store in a snap-lock bag or container for a few days. Serve with your favorite dip.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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