Vegan Savory Chickpea Flour Crackers with Turmeric & Rosemary
Chickpea flour does something remarkable in the oven — it bakes up crisp, nutty, and deeply savory in a way that puts most store-bought crackers to shame. These golden squares get their warm color from turmeric and their herby backbone from fresh rosemary, with garlic powder and black pepper rounding everything out into a seriously snackable bite. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required — just a straightforward dough that comes together in one bowl. Rolling the dough thin directly on the parchment is the real trick; the thinner you go, the crispier and more satisfying the final cracker. A light brush of olive oil before baking gives the tops a gorgeous sheen, and a pinch of flaky sea salt on top makes them feel almost fancy. They crisp up even more as they cool, so try to resist breaking into them straight out of the oven — though honestly, that's easier said than done. Serve them with hummus, a white bean dip, or just eat them straight off the pan.
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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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