Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, dried mixed herbs, onion powder, sea salt, and black pepper. Ensure all the dry ingredients are thoroughly combined to distribute the flavors evenly throughout the crackers.1 cup chickpea flour, 1/4 cup nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon dried mixed herbs, 1/2 teaspoon onion powder, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper
- Pour in the olive oil and begin gradually adding the water, a tablespoon at a time. Stir with a spoon or spatula until a cohesive dough forms. You want a consistency that is firm enough to roll out but not overly dry or crumbly. You might need slightly more or less water depending on the humidity and the chickpea flour you are using.2 tablespoons olive oil, 4-6 tablespoons water
- Place the dough onto the prepared parchment paper. You can either place another sheet of parchment paper on top and roll it out with a rolling pin, or lightly flour your hands and press the dough out. Aim for a very thin, even layer, about 1/16 to 1/8 inch thick. The thinner you roll it, the crispier your crackers will be.
- Using a knife or a pizza cutter, gently score the dough into your desired cracker shapes (squares, rectangles, or triangles). This makes them easier to break apart after baking. You can also sprinkle a little extra sea salt or herb mix on top at this stage for an enhanced flavor and visual appeal.
- Carefully slide the parchment paper with the dough onto the baking sheet. Bake for 20-25 minutes, or until the edges are golden brown and the crackers appear firm to the touch. Keep a close eye on them during the last few minutes, as thin crackers can burn quickly.
- Once baked, remove the baking sheet from the oven. Let the crackers cool on the baking sheet for about 10 minutes. They will crisp up further as they cool. Once slightly cooled and more manageable, break them apart along the scored lines. Allow them to cool completely on a wire rack before storing.
Notes
To keep your Garlic Herb Chickpea Crackers perfectly crisp and flavorful, proper storage is key. Once completely cooled, store them in an airtight container at room temperature for up to 5-7 days. If they lose crispness, briefly bake at 200°F (95°C) for 5-10 minutes. For longer storage, freeze them in an airtight bag or container for up to 2-3 months.
