Celery 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 in one bowl with just a handful of pantry staples, rolled thin and baked until the edges turn a deep, satisfying gold. Chickpea flour gives them a naturally nutty depth and a satisfying snap that rivals anything you'd pull off a store shelf. Since every ingredient here is straightforward and plant-based, there's no need to squint at labels hunting for hidden vegetable blends or seasoning mixes that might sneak in unwanted extras. A brush of olive oil before baking adds a subtle richness, while optional flaky sea salt on top makes them feel genuinely special. They crisp up even more as they cool, so patience pays off — and once you break them apart along those scored lines, it's hard to stop at just one.
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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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