Herb Garlic Chickpea Crackers (Print Version)
# Ingredients:
→ Crust Base
01 -
½ teaspoon black pepper
02 -
2 tablespoons olive oil
03 -
½ teaspoon salt
04 -
1 teaspoon garlic powder
05 -
1 cup chickpea flour (besan), around 120g
06 -
½ cup water, about 120ml
07 -
1 teaspoon dried herbs (could include thyme, oregano, rosemary)
→ Optional Add-ons
08 -
Extra olive oil for brushing
09 -
Flaky sea salt
10 -
More dried herbs
11 -
Sesame seeds
# Instructions:
01 -
Adjust the oven to bake at 350°F (175°C) and position the rack in the middle. Cover a baking tray with parchment paper, letting it slightly cover the edges for easier lifting later on.
02 -
In a bowl, stir together the chickpea flour, garlic powder, salt, dried herbs, and pepper. If there are clumps in the flour, sift it first or whisk vigorously to break them up.
03 -
Pour olive oil and half the water into a small well in the dry mix. Use a spoon or spatula to combine while adding the rest of the water until the dough is smooth, with no dry patches.
04 -
If the dough feels tough, mix in extra water a tiny bit at a time. If it’s sticky, slowly work in some chickpea flour. Aim for a dough texture that's firm and flexible, like soft modeling clay.
05 -
Lightly dust a clean surface with chickpea flour. Press and shape the dough with your hands for about half a minute until you get a smooth, slightly tacky ball.
06 -
Place your dough between two parchment sheets to keep it from sticking. Roll it out using a pin until it’s about ⅛ inch (3mm) thick. Try to keep the thickness consistent throughout.
07 -
Take the top parchment paper off. With a pizza cutter, sharp knife, or pastry wheel, slice the dough into whatever shapes you want—small squares, diamond shapes, or rectangles.
08 -
Brush the surface with a light coat of water or a little extra olive oil. Sprinkle any of the optional toppings, such as sesame seeds, more herbs, or flaky salt. Gently press them into the dough so they stick.
09 -
Carefully slide the dough along with the parchment paper onto your baking tray. Bake for 15-20 minutes, but start checking around 12 minutes. The crackers should be golden at the edges and firm when you touch them.
10 -
Take the tray out and allow the crackers to cool completely. This is when the crackers will get really crispy. For extra crunch, turn the oven off, crack its door open, and leave them inside for an extra 10-15 minutes.
11 -
Once cooled all the way, break the crackers along the scoring lines. Keep them in an airtight container somewhere cool and dry for up to a week.
# Notes:
01 -
Cool-down time is crucial for that crispy crunch, so don’t be worried if they seem soft fresh out of the oven.
02 -
Chickpea flour cooks faster than other flours since it has more protein—check your crackers closely after 12 minutes of baking.
03 -
The thinner your dough, the crispier your crackers will end up. Stick to about ⅛ inch for the best crunch.
04 -
If stored crackers feel soft, heat them in the oven at 300°F (150°C) for 5 minutes to bring back the bite.