Mushroom Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
Chickpea flour is the real star here, lending these crackers a nutty, satisfying depth that you just don't get from standard wheat-based versions. Ground turmeric gives them a gorgeous golden color, while fresh rosemary and garlic powder layer in an herby, savory aroma that fills the kitchen as they bake. The dough comes together in one bowl with olive oil and cold water — no special equipment, no fuss — and rolls out directly on the baking sheet so cleanup stays minimal. Scoring the dough before baking means you get clean, snappable crackers straight off the pan once they've had a few minutes to crisp up. For anyone navigating a diet that rules out fungi and mushroom-derived ingredients, these are a genuinely satisfying snack — every single ingredient is straightforward and easy to verify. A light brush of olive oil and a pinch of flaky sea salt on top before they go into the oven takes them from simple to seriously craveable. Serve them with hummus, a sharp cheese, or just straight from the pan while they're still warm.
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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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