Pecan Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
These golden, herb-flecked crackers are the kind of snack that disappears fast — earthy from chickpea flour, warmly spiced with turmeric, and fragrant with fresh rosemary in every bite. The dough comes together with just a bowl and a fork, then rolls out thin and crisp right on the baking sheet, so cleanup is minimal and the results are seriously impressive. Chickpea flour gives these crackers a naturally nutty depth and a satisfying crunch that holds up beautifully whether you're piling on hummus or eating them straight off the pan. Store-bought crackers can be a minefield when you're avoiding tree nuts, with shared production lines and vague labeling making even simple snacks feel risky — making your own takes that guesswork completely off the table. A brush of olive oil before baking and a scatter of flaky sea salt on top push them from good to genuinely craveable. They crisp up even more as they cool, so patience for those last ten minutes is absolutely worth it. Keep a batch on hand and you'll find yourself reaching for these over anything in 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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