Super easy, healthy and delicious 5-ingredient Chickpea Flour Crackers with the perfect sea salt touch! These delightfully crunchy crackers are gluten-free, vegan, nut-free and are packed with protein + fiber!
We love a good cracker around here, and these have fast become our favorite! They are super simple and easy to make, taste amazing, and have the perfect cracker texture! We love to enjoy them many different ways, and we hope you love them, too!
These Gluten-Free Crackers are
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Packed with protein and fiber.
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Super easy to make, and only requires 5 ingredients!
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Perfectly crunchy.
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Rich and flavorful with the perfect sea salt touch.
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Versatile and accommodates a variety of foods.
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Gluten-free, dairy-free, vegan, soy-free, nut-free and sugar-free.
What is Needed to Make Chickpea Crackers?
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Chickpea pea a.k.a. garbanzo bean flour.
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Baking powder.
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Sea salt or pink salt.
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Olive oil.
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Water.
How to Make Chickpea Flour Crackers
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Combine all ingredients in a large mixing bowl.
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Mix until the dough is uniform and comes together.
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Roll into a ball, sprinkle with flour, flatten, and roll out.
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Cut into desired shapes. Prick with fork.
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Bake.
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Let cool.
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Enjoy!
Step-by-step process shots:
Top Tips for Making Gluten-Free Sea Salt Crackers
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Melted butter, ghee, grapeseed or avocado oil can be used in place of olive oil.
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This is a versatile recipe. In addition to sea salt, you can experiment and add any variety of spices of your choosing to the dough before baking.
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These chickpea crackers taste great paired with dairy or non-dairy cheese, hummus, salsa, guacamole, fruit and much more!
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These gluten-free crackers keep well stored in airtight containers at room temperature for up to one week.
More Gluten-Free Cracker Recipes
Turmeric And Fennel Seed Crackers (Gluten-Free, Vegan)
Spicy Chickpea Quinoa Crackers (Gluten-Free, Vegan)
Gluten-Free Graham Crackers (Vegan, Refined Sugar-Free)
Gluten-Free 'Cheez-It' Cheese Crackers
Find More Chickpea Flour Recipes HERE.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
As shown with our Easy Vegan Seed Cheese which you can find HERE.
📖 Recipe
Sea Salt Chickpea Crackers (Gluten-Free, Vegan)
Ingredients
- 1 cup chickpea garbanzo bean flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt or pink salt + extra for sprinkling
- 3 tablespoons water
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl combine all ingredients.
- Stir until the dough comes together and you can form it into a ball.
- Place dough ball on a parchment paper lined cutting board or countertop. Sprinkle with flour. Flip, and sprinkle with flour again.
- Roll out until about 1/8 inch thick.
- Using a pizza cutter or knife, slice the dough into the desired shapes.
- Prick the tops with a wet fork. Sprinkle with salt.
- Gently transfer the parchment paper (dough and all!) to a cookie sheet.
- Bake for 20 minutes or until all is crisp, golden and beginning to darken at the edges.
- Let cool completely before breaking apart and serving.
- Enjoy!
Lucia G says
The measured ingredients published don’t form a dough, at all. More liquid was needed. With just these posted ingredients, I had a consistency of flour, with a few wet spots.
Any thoughts?
Kristen Wood says
Hi, Lucia! Can I ask what brand of chickpea flour you used? Did you change anything about the recipe? This is a very tried and true recipe and I've never experienced it turning out that consistency..
Suzi says
These came out perfect. I've made other gluten-free crackers but the texture of these are so much better. I added rosemary and they were yummy!
Kristen Wood says
I'm so happy to hear that! Thanks for sharing. 🙂
Georgia says
Hello, I just found your recipe.....it is just what I'm looking for but I would like to ask what the protein per serving is?
Kristen Wood says
Hi! Thank you. I've just run the recipe through a nutrition calculator and updated the recipe card for you. I hope this helps! 🙂
Diane says
How many crackers should this mske
Kristen Wood says
Approximately 50 crackers.
Tina Plass says
These sound delicious and I really want to try them. I think 🤔 I did something wrong. I followed the recipe exactly but it did not form a ball. I had to add additional oil and water to have it come together and even then it didn’t keep its form when it cooked. They crumbled apart.
Any ideas would be welcomed.
Kristen Wood says
Hi! Sorry to hear that! That's really odd. Can I ask what brand of chickpea flour you used?
Lois says
I am having the opposite problem. Mine are too loose and I have to add more flour. I am afraid to add too much, tho Can hardly roll them or cut them without sticking, so they don't come out as pretty, but they are still delicious! I was told that for crackers I should use chickpea flour that is from unroasted chickpeas, just dried. I use roasted chickpea flour for something else. I would make them more often if the dough wasn't so sticky.
Lily Aaron says
Hi, is it a must to prick the top of the cracker?
Kristen Wood says
It isn't. Pricking helps air escape so you have more of a traditional flat cracker. If you do not prick, they will still be tasty, but they may puff up a bit. I hope this helps!
Sylvia says
Delicious and easy! thank you
Kristen Wood says
I'm so happy to hear! Thank you for sharing. 🙂
Sylvia says
Thanks for a GREAT and simple recipe. Comment: I accidentally omitted the baking powder the first time, and can comment that they actually tasted better than the second batch with baking powder.
Kristen Wood says
I'm so happy you enjoyed them! 🙂
JD says
Just made these. Turned out great. Added Rosemary because I love Rosemary crackers. Gonna have these with hummus.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Kat says
These look so good! Can the oil be taken out? I am oil free
Kristen Wood says
Thank you! Yes, the oil can be omitted with no problem!!
KLEONIKI SPEI says
very taste!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
T says
The texture of this cookie is amazing! It took me a few tries to tweak the taste until perfect though:
- Decreased the amount of salt to 1/4 tsp
- Mix the dry ingredients first (flour, baking powder, salt) then add the wet ingredients. Otherwise, you'll end up with pockets of salt.
- Use a neutral oil (e.g. vegetable oil or melted butter) instead of olive oil. There was a bit of an unpleasant aftertaste with olive oil.
But other than that, it's a pretty good basic recipe.
R says
Thanks for sharing, T. I agree with your tweaks! 🙂
Riddhi Rathod says
Loved these..super easy..tasted yummm with hummus..just wanted to know is der any way we can camouflage the taste of chickpea flour?
Kristen Wood says
Hi Riddhi — I'm happy to hear this! Thank you for sharing. Adding some garlic powder or stronger spices can help mask the flavor, as well as experimenting with different brands of chickpea flavor, as they can vary a bit. I hope this helps!