Carrageenan Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
Crackers seem like a simple snack, but store-bought versions are loaded with additives and stabilizers that can be hard to track down on an ingredient label — carrageenan being one of the sneakiest offenders. These golden, herb-flecked crackers are made entirely from pantry staples you can actually pronounce: chickpea flour, olive oil, fresh rosemary, and a warm hit of turmeric that gives them a gorgeous color and earthy depth. The dough comes together in one bowl, rolls out directly on the baking sheet, and bakes into crisp, snappable squares with beautifully browned edges. Garlic powder and black pepper round out the flavor so every bite feels savory and satisfying without needing any dip or topping — though a sprinkle of flaky sea salt before baking doesn't hurt. Chickpea flour gives these crackers a slightly nutty, hearty base that holds up better than you'd expect from something this thin and light. They crisp up even more as they cool, so resist the urge to eat them straight from the oven — or don't, because honestly that's half the fun.
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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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