Candida Diet Friendly Savory Chickpea Flour Crackers with Turmeric & Rosemary
Crunchy, golden, and deeply savory, these chickpea flour crackers are the kind of snack that genuinely surprises people — they taste like something from a specialty bakery, not a restricted diet. Chickpea flour is a naturally low-sugar, grain-free base that fits neatly into a candida-conscious eating plan without requiring any hard-to-find substitutes. Turmeric adds a warm, earthy depth and a gorgeous golden color, while fresh rosemary and garlic powder layer in that herby, aromatic punch that makes it impossible to eat just one. The dough comes together with olive oil and cold water — no yeast, no refined flour, no sweeteners of any kind. Rolling it thin directly on the parchment is the key move here: the thinner the dough, the crispier and more satisfying the final cracker. A light brush of olive oil before baking gives the surface a beautiful sheen and helps the flaky salt stick. Let them cool fully on the pan and they'll shatter perfectly along the scored lines — ideal for dipping, topping, or eating straight off the sheet.
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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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