Gluten Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
Chickpea flour is the quiet hero of gluten-free baking, and these crackers prove exactly why. The dough comes together with just a bowl and a fork — no stand mixer, no fuss — and rolls out directly on the baking sheet so cleanup stays minimal. Turmeric gives each cracker a warm golden color and a subtle earthiness, while fresh rosemary and garlic powder layer in savory depth that store-bought rice crackers simply can't compete with. A brush of olive oil before baking helps the edges turn deeply golden and satisfyingly crisp, and a pinch of flaky sea salt on top makes them feel genuinely snack-worthy. Because the entire recipe is built around chickpea flour with no wheat-based substitutes or swaps, there's no guesswork about whether the base ingredient is safe — it just is. They crisp up further as they cool, so resist the urge to eat them straight from the oven (or don't — we won't judge). Serve them with hummus, a sharp cheese, or just straight from 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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