Emulsifier Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
Crispy, golden, and deeply savory, these chickpea flour crackers are the kind of snack that disappears fast once they hit the table. The combination of earthy turmeric, fragrant rosemary, and a hint of garlic makes every bite genuinely interesting — not just "healthy cracker" interesting, but actually craveable. Store-bought crackers are notorious for sneaking in lecithin, mono- and diglycerides, and other emulsifying agents that can be hard to spot on a label, but this recipe keeps things completely clean with just chickpea flour, olive oil, cold water, and a handful of spices. Rolling the dough thin directly on the parchment is the key move here — it gives you that satisfying snap without any additives doing the structural work. The olive oil brushed on top before baking adds a subtle richness and helps the flaky salt stick for a bakery-worthy finish. Let them cool fully on the pan and they'll crisp up beautifully on their own, no emulsifiers required. Serve them with dips, cheese, or just straight from the pan — they won't last long either way.
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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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