Easy Chickpea Crackers (Vegan Gluten Free)
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.
Servings: 40 crackers
Calories: 10kcal
Ingredients
- 1 cup Garbanzo bean flour chickpea flour
- ½ cup Tapioca flour sub: arrowroot
- ½ teaspoon Salt
- 1 tablespoon Nutritional yeast heaping
- 1 teaspoon olive oil + extra for brushing - see notes
- ⅓ cup Water
- ⅛ teaspoon Coconut Sugar
- 1 tablespoon Sesame seeds optional
Instructions
- 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 tsp Salt, 1 tbsp Nutritional yeast, 1 tsp olive oil, ⅓ cup Water, ⅛ tsp 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 tbsp 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.
Video
Notes
The yield may differ depending on the size of each cracker.
Measuring - 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 using metric measurements.
Dough - whilst working with the dough, keep any dough-in-waiting covered to avoid it drying out.
Cutting - cut out the shapes as evenly as possible to ensure even cooking. Trim off outer uneven pieces and reroll these into new shapes.
Baking - place crackers on the tray without any overlap, to ensure all are baked properly.
Oven - place one tray at a time in the centre of the oven. This is the hottest part and bakes best.
Cooling - allow crackers to cool on a wire rack or keep it on the same tray for 10 minutes. Crackers should be hard and crunchy.
Storage - use an air-tight container to store these gluten-free crackers in the pantry for up to 5 days. Ensure there is no dampness.
Enjoy these crackers with a creamy chickpea dip.
Originally published:
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 2mg | Iron: 1mg