Soy Free Savory Chickpea Flour Crackers with Turmeric & Rosemary
Crispy, golden, and fragrant with fresh rosemary and warm turmeric, these homemade crackers are the kind of snack that disappears fast. Chickpea flour does all the heavy lifting here — it binds beautifully with olive oil and cold water, no eggs or dairy required, and delivers a satisfying crunch that rivals anything from a box. Store-bought crackers can be a minefield of hidden soy-based additives, emulsifiers, and shared-line warnings, so making your own is genuinely the cleanest route. The dough rolls out thin right on the baking sheet, which means less mess and more control over that perfectly crisp texture. A brush of extra virgin olive oil before baking gives the surface a gorgeous sheen and helps the optional flaky salt stick. Watch them closely toward the end — thin crackers move fast, and pulling them at deep golden is the sweet spot between snappy and overdone. Serve them with hummus, a cheese board, or honestly just 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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