Eosinophilic Esophagitis Friendly Savory Chickpea Flour Crackers with Turmeric & Rosemary
Crunchy, golden, and deeply savory, these chickpea flour crackers are the kind of snack that disappears fast. Turmeric gives them a warm, earthy color and subtle depth, while fresh rosemary and a drizzle of olive oil make every bite feel genuinely satisfying rather than like a compromise. For anyone managing eosinophilic esophagitis, store-bought crackers can be a minefield of trigger ingredients — wheat, dairy, eggs, and soy all lurking in the fine print. This recipe sidesteps all of that by building from chickpea flour as the single base ingredient, with nothing hidden and nothing ambiguous. Rolling the dough thin directly on the parchment is the key move here — it gives you that satisfying snap without any complicated technique. They crisp up beautifully as they cool, so patience in those last ten minutes is genuinely rewarded. Serve them with a safe dip, pile on your favorite toppings, or just eat them straight off the pan.
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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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