Recipe for quick & easy, vegan gluten-free Chickpea Crackers. They're perfect for parties or as a healthy snack. For these, you'll need chickpea flour. They are delicious with hummus!
I've been asked quite a few times if the cracker recipes on the blog work with gluten-free flour. Now I've finally had the chance to give it a try. And it works, however, the measurements had to be adapted. I've made these vegan & gluten-free crackers with chickpea flour, which is often also called besan flour or garbanzo flour.
These are super delicious and crispy, however, I'd only recommend these crackers to you if you like chickpeas and the taste of chickpeas. Because the chickpea flour has a strong chickpea taste (duh) :) I liked them a lot and I think they turned out great, they're the perfect snack for people who do not want or can't do gluten.
Feel free to serve the Crackers with Guacamole or Hummus (more chickpea goodness! ^.^).
Tips for making the perfect crispy crackers
- The consistency of the dough: Flour, water, and even altitude matter when making the dough, so it's best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you're not sure, it's best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
- The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
- Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
- Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that's a good sign! They should get slightly golden/brown. If you're not sure, they should be crispy to the touch.
I've added black sesame seeds into the dough because I like my crackers to have little cute spots, but of course, you can leave those out completely or substitute them with flax seeds, and dried herbs, ... there are so many possibilities!
Roll the dough out on parchment paper, but I'd suggest placing a second parchment paper on top because the gluten-free dough is stickier than the dough that I usually use for crackers.
Cutting them with a pizza cutter is the easiest and fastest method. Cut the rolled out dough lengthwise and widthwise! Don't worry if the pieces have different sizes, I think it looks great and gives the crackers an additional homemade touch. But make sure they all have the same thickness in order to bake them evenly.
These crackers are so easy to make and they take only about 25 minutes! Perfect for spontaneous guests or as a healthy gluten-free snack!
Gluten-free Chickpea Crackers
Ingredients
- 1 cup chickpea/besan/garbanzo flour
- 1 tablespoon black sesame seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon coconut oil - melted
- 3-4 tablespoons water
Instructions
- Pre-heat the oven to 400°F/200°C.
- In a bowl add in the dry ingredients, mix, add in the oil and then slowly add the water until you can form a dough like in the photo. Mix and knead with your hand until it's smooth.
- Between two sheets of parchment paper roll out the dough until thin and evenly.
- Cut it with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
- Bake them in the oven for about 10-15 minutes (until they are golden and crispy) and serve :)
Peter says
Hi - I see it has 13 grams of sugar. How was that calculated?
Anne says
Has anyone tried these with EBTB seasoning? sounds like a good match.
Bianca says
I haven't tried the chickpea crackers with everything-seasoning but I did use it on wheat crackers and it was so, so good!
Brian Bender says
How is this 13g of sugar but no sugar is used in the recipe? Curious..
Bianca says
Hi Brian,
chickpea flour contains approx 13g sugar per cup.
Rhiannon says
13 grams of sugar?? Where does all that come from?
Darlene says
I just made these crackers and love them! Delicious even though I slightly over baked them. I added black pepper and pumpkin seeds but made no other change.
Qna says
Hi,can I skip baking powder?
Bianca says
Yes, you can!
Karen says
Just made these today, very tasty, perfect to have with dips or cheese or just dry snack.
Christie says
These crackers are easy and tasty. I'm so thankful for this recipe as someone who is GF and corn free. What do I use to substitute baking powder? I used tapioca flour. Thank you again!
Ashley says
How long do the crackers last?
Evie says
Hi, I like the flavor, but I cooked them for 18 minutes, checking them every couple of minutes, and they never became crispy. They are chewy. I rolled them exactly into a 7x 8 shape, and cut them into 1 inch crackers, so they were not too big. I wonder how to get them crispy?
Judy says
@Evie, Hi Evie, my first batch was delicious but difficult to get rolled out as thin as needed. This second batch I divided the dough in half and rolled out separately. This gave me enough space to get the dough paper thin which seems to be the key to light crunch. Don't give up! :)
Victoria Barry says
Hi! Wondering what the shelf life of the crackers are? My husband and I love to meal prep for our long work week and wanted to make sure we could prep ahead of time instead of the day of. Thank you!
Megan says
I really like these! I've made them twice. I think I will make a double batch in the future, since this doesn't last me very long. I may also try out other seasonings.
Also, reading the other comments makes me feel like I'm 8 years in the future (since they are mostly from 2016). haha!
Jaya says
Thanks for this recipe. I just made these and they are delicious. I used garlic salt and added in some chilli flakes and some of our home grown dried oregano. Will definitely be making again. :)
Judy says
@Jaya, sounds like a winning combination! I've done 2 batches so far, one with sesame, another with zatar + sesame. Your combo is next! :)
Niki says
I made these without the seeds and swapped out the coconut oil for olive oil. I like them, but WOW was rolling it thin enough with a standard wooden rolling pin rough! I think I will wait till I get my hands on a pasta roller before trying again. Thanks for the recipe!😋
Michelle Burnette says
What does it mean to "pull the parchment paper with the crackers onto a baking sheet"? Do you leave the parchment paper on top of the crackers for baking? On the bottom? There is no video that shows up on my computer. Thanks. The recipe sounds great, but I don't understand that sentence.
Bianca says
I roll out the crackers on the parchment paper (on the kitchen counter), then I slide the parchment paper with the crackers on top onto the baking tray. Then I bake them (baking tray, parchment paper, and crackers on top).