Garlic and Herb Chickpea Flour Snack Crackerss (Print Version)
# Ingredients:
→ Cracker Dough
01 -
1 cup chickpea flour (besan), about 120g
02 -
½ cup water, about 120ml
03 -
2 tablespoons olive oil
04 -
1 teaspoon dried mixed herbs (such as rosemary, thyme, oregano)
05 -
1 teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ Optional Toppings
08 -
Sesame seeds
09 -
Flaky sea salt
10 -
Additional dried herbs
11 -
Extra olive oil for brushing
# Instructions:
01 -
Preheat your oven to 350°F (175°C) with the rack positioned in the middle for even heat distribution. Line a baking sheet with parchment paper, ensuring it extends slightly beyond the edges for easier removal later.
02 -
In a medium mixing bowl, thoroughly whisk together the chickpea flour, dried mixed herbs, garlic powder, salt, and black pepper. Break up any clumps in the chickpea flour by whisking thoroughly or sifting if necessary.
03 -
Create a small well in the center of the dry ingredients. Pour in the olive oil and about half of the water. Begin stirring with a wooden spoon or silicone spatula, gradually adding the remaining water as you mix until a smooth, cohesive dough forms without any dry spots.
04 -
If the mixture seems too dry, add water a teaspoon at a time. If it's too wet, sprinkle in a little more chickpea flour. The goal is a dough that feels similar to play-dough in consistency—firm but pliable.
05 -
Turn the dough onto a clean surface dusted with a little chickpea flour. Knead gently for about 30 seconds until smooth. The dough should be slightly tacky but not sticky enough to cling to your fingers.
06 -
Place the dough between two sheets of parchment paper to prevent sticking. Using a rolling pin, roll the dough to approximately ⅛ inch (3mm) thickness, maintaining an even thickness throughout.
07 -
Carefully peel off the top sheet of parchment paper. Using a pizza cutter, sharp knife, or pastry wheel, score the dough into your desired cracker shapes—squares, rectangles, or diamonds work well.
08 -
If desired, lightly brush the surface with a little water or olive oil and sprinkle with optional toppings like sesame seeds, flaky sea salt, or additional dried herbs. Press gently to help the toppings adhere to the dough.
09 -
Transfer the parchment paper with the scored dough onto your prepared baking sheet. Bake in the preheated oven for 15-20 minutes, beginning to check at the 12-minute mark. The crackers should develop a golden-brown color around the edges and feel firm to the touch.
10 -
Remove the baking sheet from the oven and allow the crackers to cool completely on the sheet. They will continue to crisp up during the cooling process. For extra crispness, after the initial baking time, turn off the oven, crack the door open, and leave the crackers inside for an additional 10-15 minutes.
11 -
Once completely cooled, break the crackers along the score lines. Store in an airtight container at room temperature for up to one week.
# Notes:
01 -
These crackers develop much of their crispness during the cooling process, so don't be alarmed if they seem slightly soft when first removed from the oven.
02 -
Chickpea flour browns more quickly than wheat flour due to its higher protein content, so watch closely after the 12-minute mark.
03 -
The thickness of your rolled dough significantly impacts the final texture—thinner dough (around ⅛ inch) produces crispier crackers.
04 -
If crackers soften after a few days, you can refresh them with a quick 5-minute stint in a 300°F (150°C) oven.