If you love crispy salty snacks, then you're going to love these Crispy Chickpea Flour Crackers. They're made with chia and flaxseed for extra plant-goodness plus are easy to add other yummy flavors to according to the salty snack you're craving.
I love a salty snack, especially potato crisps, but obviously I don't want to eat those every day, which is why I make these crispy chickpea flour crackers to snack on, or for scooping up my favourite dips. If you're a salty snacker you're gong to love making these homemade crackers and experimenting with different flavor combinations too.
If you're after another healthy snack made without chickpea flour, try my Chia and Flax Seed Crackers as an alternative. And of course, crackers need dips- my favorite at the moment is this Air Fryer Babaganoush. Or head to my easy cheesy Cashew Cream Cheese for a delicious vegan cheese alternative to pair with the crackers.
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🍘Ingredients
Here are the basic ingredients you'll need for these homemade crackers. Head to the recipe card at the bottom of the post for the full quantities and cracker recipe, and head to the substitutions section for loads of alternative flavor ideas!
- Chickpea Flour: This forms the basis of these crispy crackers. It's naturally gluten free and vegan. It's sometimes called gram flour or besan flour, or can also be called garbanzo bean flour.
- Chia Seeds: Chia seeds are high in fibre and protein and add a delicious crunch to the crackers.
- Flax Seeds: Flax seeds are also known as linseed. They come both in golden and brown colours - choose whichever is available to you. They're high in omegas and fibre!
- Nutritional Yeast: Aka 'Nooch' This is a de-activated yeast that has a cheesy nutty flavor. I like to choose the version with added vitamin B12.
- Garlic Powder: For a subtle savory garlic taste. (you can use onion powder too)
- Smoked Paprika: Optional, but I like how it works to add flavor to the crackers.
- Olive Oil: Just a little extra virgin olive oil to mix in the crackers for a crispier texture and a little lovely olive flavor.
- Water: You'll need a little warm water to mix the crackers!
- Sea Salt: A little flakey salt to taste!
See recipe card for quantities.
👩🍳Instructions
Use these handy visual instruction to help you make your own yummy chickpea crackers.
1. Add all the dry ingredients to a large bowl, then gently mix in the oil and water.
2. The chickpea flour mixture will be thick and almost paste-like. If it's too thick add a few more tablespoons of water.
3. Line a large baking sheet with parchment paper and spread the chickpea cracker dough out with the back of a spatula in a thin layer.
4. Add any other flavors or toppings as desired, use a sharp knife to score the crackers into squares, then bake in a preheated oven at 180c/360f for 35-40 minutes or until the middle of the cracker is completely dry and the crackers are golden brown.
Hint: Make sure to get the mixture nice and thin- about 3-4 mm to ensure even baking. If the crackers are not completely cooked they will get soggy later. Cool on a wire rack to ensure they don't retain any moisture underneath which also can affect how crispy they stay.
🌶️Substitutions & Variations
Here are some easy swaps and flavor variation ideas you can try with these gluten-free crackers:
- Alternative Flours:- replace the chickpea flour/ garbanzo flour with spelt flour or whole meal wheat flour (not gluten free) or buckwheat flour (gluten free)
- Seeds- choose other seeds to add, Black sesame seeds, nigella seeds, poppy seeds (as photographed) sunflower seeds or pumpkin seeds are all delicious
- Extra cheesy- For super cheese-y chickpea flour crackers add a sprinkle of vegan cheese to the dough or double the nutritional yeast.
- Flavor Ideas:- you can get really creative with flavors: try a teaspoon or two of garam masala, Everything but the Bagel Seasoning, chopped olives and rosemary, or sundried tomatoes with thyme or dried basil, za'atar (a middle eastern spice mix) or sea salt and rosemary are all delicious.
🔪Equipment
You'll need a large bowl, a baking sheet and parchment paper to make these crackers.
🫙Storage
For crisp crackers that stay crisp, make sure they are totally cooked with no soft bits and that they are completely cool before transferring to an airtight container. They should last for 2 weeks or longer.
Top tip
If the crackers are nearly baked but not cooking under neath, remove them from the paper and carefully flip the crackers over and return to the oven for 5-10 minutes to fully cook the underside of the crackers.
Great Snacks
Want more snacks? Try these ideas!
Dips
Every cracker needs a good dip: Try some of these to dip into!
📖 Recipe
Crispy Chickpea Flour Crackers (with chia & flaxseed)
Equipment
- 1 Baking parchment (grease proof paper)
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 120 g (1 cups) chickpea flour
- 40 g (¼ cups) chia seeds
- 30 g (⅐ cups) flax seeds
- 10 g (¼ cups) nutritional yeast
- 1 teaspoon garlic powder
- 1 tsp teaspoon smoked paprika (or other spice)
- 2 tablespoon olive oil
- 80 ml (⅓ cups) water (add extra water bit by bit as needed )
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 180℃/360℉
- Line a baking tray with parchment paper.
- In a large bowl combine all the dry ingredients.
- Mix in the water and oil and mix well. Add extra water bit by bit until you have a thick paste/dough.
- Turn the cracker mixture out onto the lined baking tray and use a spatula to smooth it out. A little water on the spatula will help.
- Make sure the cracker mixture is evenly smoothed out to about 3-4 mm
- Sprinkle over any extra seeds or seasonings you like, then score the mixture into squares with a knife.
- Place in the oven and bake for 30-35 minutes. If the crackers aren't all the way crispy, you can turn the now stiff crackers over and keep baking until completely crispy
- Remove from the oven and cool on a wire rack.
- Eat immediately or store in an airtight container.
Notes
- Alternative Flours:- replace the chickpea flour/ garbanzo flour with spelt flour or whole meal wheat flour (not gluten free) or buckwheat flour (gluten free)
- Seeds- choose other seeds to add, Black sesame seeds, nigella seeds, poppy seeds (as photographed) sunflower seeds or pumpkin seeds are all delicious
- Flavors - you can get really creative with flavors: try a teaspoon or two of garam masala, Everything but the Bagel Seasoning, chopped olives or sundried tomatoes, za'atar and rosemary are all delicious.
- Extra cheesy- For super cheese-y chickpea flour crackers add a sprinkle of vegan cheese to the dough or double the nutritional yeast.
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