Lactose Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
Crispy, golden, and packed with earthy warmth, these chickpea flour crackers are the kind of snack that disappears fast. Chickpea flour is naturally dairy-free, so there's no swapping or substituting needed here — the base is completely clean from the start. Turmeric gives each cracker a gorgeous amber hue and a subtle depth, while fresh rosemary and garlic powder layer in savory, herby flavor that makes them genuinely hard to stop eating. A generous drizzle of extra virgin olive oil brings richness and helps them bake up with those irresistible crispy edges. Rolling the dough thin directly on the parchment is the real trick — the thinner you go, the more satisfying the snap. They're great alongside hummus, a cheese board (dairy-free or otherwise), or honestly just straight from the pan while they're still warm. Once you realize how simple homemade crackers can be, store-bought starts to feel like a compromise.
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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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