Crackers are one of those snack-aisle staples that can be surprisingly tricky to navigate when you're avoiding rye, since so many store-bought options blend multiple grains or use shared production lines. These golden, herb-flecked crackers sidestep all of that by building their base entirely from chickpea flour — no wheat, no rye, no grain blending at all. The result is a deeply savory, satisfyingly crisp cracker with warm turmeric color, fragrant rosemary, and just enough garlic to make them genuinely addictive. Olive oil works double duty here, both enriching the dough and giving the surface that gorgeous, lightly glossy finish before baking. Rolling the dough thin directly on the parchment is the real trick — it's what gets you that snappy, cracker-shop texture without any special equipment. A sprinkle of flaky sea salt on top before they go into the oven takes them from good to truly hard-to-stop-eating. Serve them with hummus, a sharp cheese, or just straight from the pan while they're still warm.
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Learn more →6 servings
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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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