Low Iodine Savory Chickpea Flour Crackers with Turmeric & Rosemary

Crunchy, golden, and deeply savory, these chickpea flour crackers are the kind of snack you'll find yourself making on repeat. Turmeric gives them a warm, earthy color and subtle depth, while fresh rosemary and garlic powder layer in herby, aromatic flavor that makes each bite genuinely satisfying. A drizzle of olive oil in the dough and another light brush before baking creates that irresistible crisp texture without any dairy or iodine-heavy additives to worry about. Store-bought crackers are one of the trickier snack categories to navigate on a low-iodine plan — many contain iodized salt, dairy derivatives, or sea salt from uncertain sources. Here, fine sea salt keeps the seasoning in check, and every ingredient is straightforward and easy to verify. The optional flaky sea salt topping is just that — optional — so you stay fully in control of what goes on the cracker. Rolling the dough thin directly on the parchment is the real trick to getting that satisfying snap, and scoring before baking means they break apart cleanly into neat little squares. They crisp up even more as they cool, so patience pays off. Serve them alongside hummus, a simple dip, or just straight from the pan — they disappear fast either way.

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