Chickpea flour and a variety of seeds make these homemade chickpea seed crackers deliciously crisp, nutty, and nutrient-dense.
I’m not a big snacker, and when I do snack it’s usually on something sweet (like this pretzel date bark or carrot cake energy bites), but I made these crackers the other week to switch things up and I have to admit, I’m hooked! These chickpea crackers are so addicting – salty, savory, nutty, crunchy…and packed with plant-based protein, fiber, and healthy fats! They’re so good I just eat them plain, but you can pair them with some hummus, guacamole, or another dip for an extra satisfying snack.
Key Ingredients
- Chickpea Flour* ⟶ This makes the crackers naturally gluten-free and adds protein.
- Seeds ⟶ Use a mix of your favorite seeds. I used sesame seeds, sunflower seeds, and chia seeds, but pumpkin and hemp seeds would be good too.
- Make sure to keep in the ground flaxseeds since these helps bind the crackers and make them extra light and crisp!
- Seasonings ⟶ I kept it simple with salt, nutritional yeast, and oregano. Feel free to use your favorite spices like everything bagel seasoning, za’atar, furikake, or other dried herbs.
Tips for Success
Rest the batter after mixing ⟶ Let the batter rest before baking to give the flax seeds and flour time to hydrate.
Spread the batter as thin as possible ⟶ The batter should basically cover an entire half sheet pan. Spread it as thin and evenly as possible for even cooking and light, crisp crackers.
Bake until browned and crisp ⟶ Although the crackers will continue to dry after baking, they won’t get crisp if you take them out while they are still even just slightly soft. Bake until the crackers are crisp and don’t have any give when you press on them.
Remove finished crackers as they bake ⟶ Some of the crackers will likely bake faster than others (usually the edge pieces), so you can break these off when they’re done and continue baking the rest.
Be careful not to burn the seeds ⟶ The seeds tend to burn after about 50 minutes, but your crackers should be done by this time. If there are any pieces that are still a little soft after 50 minutes, leave them in the oven turned off to cool. They will continue to dry in the residual heat.
Chickpea Seed Crackers FAQ
How do I store chickpea crackers?
Let the chickpea crackers cool completely first, then store in an airtight container or bag at room temperature.
How long do chickpea crackers last?
Stored properly, these homemade crackers should keep for about a week (though they usually disappear within two days at our house).
Can I make them with another flour?
I haven’t tested these crackers with any other flour, so I can’t recommend substitutions. I have made them with dry red lentils in place of chickpea flour, but this changes the method and liquid required so there will be a separate recipe for that.
More Homemade Snacks
If you make these chickpea seed crackers, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Chickpea Seed Crackers
Ingredients
- ½ cup + 2 tbsp (75g)
chickpea flour* - ¼ cup (30g) sunflower seeds
- ¼ cup (30g) sesame seeds
- 2 tbsp (15g) ground flaxseeds
- 1 tbsp (7g) chia seeds
- ¼-½ tsp salt**1
- ½ tsp oregano
- 1 tbsp nutritional yeast
- 1 cup (240ml) boiled water
Instructions
- Mix all the dry ingredients together in a bowl and pour the boiling water over. Stir well to form a batter, then let it rest for 10 minutes.
- Preheat oven to 350°F/175°C. Line a half sheet pan with parchment paper or a silicone baking mat*.
- Turn the batter out onto the baking sheet and spread it very thin to cover the entire baking sheet. Try to spread the batter out as evenly as possible.Tip: The thinner the batter, the crispier the crackers! Spread the batter as thin as possible for ultimate crisp.
- Place into the oven and bake for 30-50 minutes. For square crackers, remove the baking sheet after 20 minutes and cut into squares, then continue baking.
- Start checking the crackers after 30 minutes. The edges may cook faster than the center. Break off any pieces that are done and continue cooking the rest. Finished crackers will be crisp, browned, and break off easily. Tip: I don't recommend baking for longer than 50 minutes since the seeds will start to burn. If some of your crackers still seem undercooked, leave them in the oven turned off to cool. They will continue to dry out in the residual heat.
- Let the crackers cool completely before storing in an airtight container.
**Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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