Savory Everything Spice Rosemary Chickpea Crackers

Frustrated by the price of gluten-free crackers as well as the small box? Learn how easy it is to make your own wheat-free crackers with chickpeas. Chickpea flour is the perfect ingredient for these savory grain-free crackers

 I love crackers and snack on them quite often. So I decided to see if I could make my own grain-free crackers as I wanted a cracker with more nutrition. Since I had a bag of dried chickpeas in my pantry, I decided to make some garbanzo bean flour as I knew it would be the perfect gluten-free flour for my crackers. 

 Garbanzo bean flour is loaded with protein and fiber so this would make my savory crackers a nutritional snack. Garbanzo bean flour is so easy to make at home. All you need is a high-speed blender or coffee grinder and a bag of dried chickpeas.

Savory Everything Spice Rosemary Chickpea Crackers Are

~ Gluten-Free

~ Grain-Free

~ Made with Healthy Ingredients

~ Loaded with Protein

~ Crunchy 

~ Full of Flavor

~ Easy to Make

~ Dairy-Free

~ Nut-Free

Rosemary adds awesome flavor to many recipes

 Making crackers was easier than I thought. Once all the ingredients are combined, you form it into a nice grain-free dough. The cracker dough is then rolled out on a baking sheet. Baking the crackers is super simple and the result is crispy delicious gluten-free crackers. 

These crackers are addicting by themselves or can be dipped into your favorite dips. The fresh rosemary gives the crackers some amazing flavor. I love using rosemary in my recipes and I am glad that I have a rosemary bush in my yard for year-round spices. This wonderful spice adds a unique flavor to my Lemon Frosted Rosemary Sugar Cookies. 

 If you like salty crackers, then make sure to sprinkle the cracker dough with some coarse salt before baking. For even more amazing flavor, sprinkle a Homemade Everything Spice Blend on the cracker dough before baking.

Ingredients Needed

~ Chickpeas

~ Olive Oil

~ Rosemary

~ Spices

A moist dough is best for rolling

Simple Steps to Make the Crackers

~ Mix ingredients into a dough

~ Roll out the dough

~ Bake

~ Cut into Crackers

 The chickpea cracker dough takes patience to roll out. After combining the ingredients together, make sure to press them into a firm moist ball of dough. If the dough is too dry, add more water as a moist dough is best. I like to first press the dough with my hands into a flat circle before rolling it flat. A slow firm roll with the rolling pin works best and if the dough cracks, just use your fingers to press the cracks to close them. 

 You can moisten the dough if needed or if the rolling pin sticks to the dough, just sprinkle it with some garbanzo bean flour. It does take time to get the dough rolled out thinly but it is so worth it for delicious crackers.

Get my recipe for DIY homemade Garbanzo Bean Flour HERE

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Yield: 5 servingsAuthor: Mom Knows Best

Savory Rosemary Chickpea Crackers

These savory crackers are made with a grain-free flour that is loaded with protein and fiber.

prep time: cook time: total time:

ingredients

• 1 cup chickpea flour
• 1 tablespoon fresh rosemary - finely diced
• 4 tablespoons olive oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup warm water
• 1 teaspoon black pepper
• coarse salt or Everything Spice Blendfor sprinkling on top of the cracker dough

instructions

1. Preheat the oven to 375 F
2. In a large mixing bowl, mix all ingredients except the coarse salt until combined.. Using your hands squeeze the mixture until all combined and a stiff 'dough' has formed.  Add more water if needed. A moist dough is best.
3. Place a sheet of parchment paper or a silicon sheet on a baking pan.
4. Using a rolling pin, roll the dough out into a thin layer.  Use your hands to press down the mixture if needed, making sure that the dough does not crack.
5. If the dough does crack, use your fingers to merge the dough back together and carefully roll it out again with the rolling pin. If the rolling pin sticks to the dough, just sprinkle some of the garbanzo bean flour on it. 
6. Place in the oven and cook for 15 minutes or until lightly brown.
7. Remove from oven and let it cool. Gently crack the big cracker into small little ones. 
8. Store in an airtight container for up to 3 days.

NOTES:

Note: Nutritional information below is for the whole recipe

Calories
627.26

Fat (grams)
39.90

Sat. Fat (grams)
10.12

Carbs (grams)
58.35

Fiber (grams)
4.98

Net carbs
53.37

Sugar (grams)
3.44

Protein (grams)
9.32

Sodium (milligrams)
1180.26

Cholesterol (grams)
0.00

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