Pescatarian Savory Chickpea Flour Crackers with Turmeric & Rosemary
Chickpea flour is the unsung hero of the snack world, and these golden, herb-flecked crackers prove exactly why. The turmeric gives them a warm, earthy color and subtle depth, while fresh rosemary and garlic powder make every bite smell and taste like something from a proper artisan bakery. Rolling the dough directly on the parchment is a clever move — it keeps things tidy and gets you that satisfyingly thin, crispy texture without any fuss. A light brush of olive oil before baking adds richness and helps the flaky sea salt cling to the surface for that irresistible finishing touch. These are naturally free from meat and completely plant-forward, so they fit effortlessly into a pescatarian lifestyle without any substitutions or workarounds. They're sturdy enough to hold up to dips and spreads, but honestly good enough to eat straight off 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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