Cashew 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, then rolls out thin and bakes into satisfyingly crisp squares with beautifully browned edges. Chickpea flour does all the heavy lifting here, giving the crackers a nutty depth and a sturdy snap that rivals anything you'd find on a fancy charcuterie board. Store-bought crackers can be a minefield when you're avoiding tree nuts, since shared facilities and sneaky ingredient lists make even simple snacks feel risky — making these from scratch puts you fully in control. A brush of olive oil before baking and an optional pinch of flaky sea salt on top push them firmly into "can't stop eating these" territory. They're equally at home alongside hummus, a soft cheese, or just eaten straight off the pan while they're still warm.
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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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