Nitrate & Nitrite Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
Crackers are one of those snack-aisle staples that can be surprisingly tricky to navigate when you're avoiding cured or preserved ingredients, since many commercial options sneak in additives you'd rather skip. This homemade version sidesteps all of that by relying on a short, clean list of pantry staples — chickpea flour, olive oil, fresh rosemary, and warm turmeric — with nothing hidden in the mix. The result is a deeply savory, golden cracker with earthy spice, herby fragrance, and a satisfying crunch that holds up to dips, cheese boards, or straight-up snacking. Rolling the dough thin directly on the parchment is the real trick here — it gives you that crisp, light texture without any fuss. A brush of olive oil before baking adds richness and helps the edges turn that gorgeous deep gold. They crisp up even more as they cool, so patience pays off. Once you've made a batch of these, it's hard to go back to anything from a box.
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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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