Vegetarian Savory Chickpea Flour Crackers with Turmeric & Rosemary
Chickpea flour is the quiet MVP of plant-based baking, and here it gets a serious moment in the spotlight. Golden from turmeric, fragrant with fresh rosemary, and kissed with garlic and black pepper, these crackers have a depth of flavor that puts any boxed snack to shame. The dough comes together with just olive oil and cold water — no eggs, no dairy, no fuss — making it a genuinely satisfying option for anyone eating meat-free without wanting to compromise on taste or texture. Rolling the dough directly on the parchment is a clever trick that keeps cleanup minimal and helps you get that ultra-thin, shatteringly crisp result. A light brush of olive oil before baking gives the surface a beautiful sheen and helps the optional flaky salt cling right where you want it. Watch them closely in those final minutes — thin crackers reward attention, and pulling them at deep golden means maximum crunch once they cool. Serve them with hummus, a sharp cheese, or 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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