Brazil Nut Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
These golden, herb-flecked crackers are the kind of snack that disappears fast — earthy from chickpea flour, warmly spiced with turmeric, and fragrant with fresh rosemary in every bite. The dough comes together with just a bowl and a fork, rolls out directly on the baking sheet, and bakes into shatteringly crisp squares that rival anything from a fancy deli counter. Store-bought crackers can be a minefield when you're navigating tree nut concerns, since shared production lines and vague labeling make even simple snacks feel risky — making a batch from scratch puts you fully in control. Every ingredient here is straightforward and easy to verify, from the chickpea flour base to the olive oil and spices. A light brush of olive oil before baking gives the surface a gorgeous sheen and helps the optional flaky salt stick for that satisfying finishing touch. They crisp up even more as they cool, so resist the urge to break them apart too soon. Serve them alongside hummus, a cheese board, or just straight off the pan — they're that good on their own.
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Learn more →Ingredients
6 servings
- 1 ½ cups chickpea flour
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 tbsp fresh rosemary, finely chopped
- 3 tbsp extra virgin olive oil, plus more for brushing
- 5–6 tbsp cold water
- flaky sea salt, for topping (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the chickpea flour, turmeric, fine sea salt, black pepper, garlic powder, and rosemary until evenly combined.
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