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Crispy Chickpea Seed Crackers

Crispy Chickpea Seed Crackers: Your New Favorite Guilt-Free Snack

These Crispy Chickpea Seed Crackers are a healthy, satisfying snack packed with protein and fiber.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 crackers
Course: Snacks
Cuisine: Gluten-Free, Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crackers
  • 1 cup Chickpea Flour Choose a fine, pale yellow flour for the best texture.
  • 1/2 cup Sunflower Seeds Can substitute with pumpkin or chia seeds.
  • 1/4 cup Sesame Seeds Can be replaced with more sunflower or pumpkin seeds.
  • 2 tablespoons Ground Flaxseeds Acts as a natural binder.
  • 2 tablespoons Chia Seeds Optional, but adds nice texture.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Oregano Can substitute with your favorite dried herbs.
  • 2 tablespoons Nutritional Yeast Optional based on dietary preferences.
  • 1 cup Boiling Water Creates thick batter.

Equipment

  • mixing bowl
  • Baking Sheet
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine chickpea flour, sunflower seeds, sesame seeds, ground flaxseeds, chia seeds, salt, oregano, and nutritional yeast. Stir well until evenly distributed.
  2. Carefully pour boiling water over the dry ingredients, stirring vigorously until the mixture thickens. Let it rest for 10 minutes.
  3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  4. Spread the rested batter evenly on the prepared baking sheet to about ¼ inch thick.
  5. Bake in the preheated oven for 30-50 minutes, checking after 30 minutes and removing crisp edges.
  6. Let the crackers cool completely on the baking sheet before storing.

Nutrition

Serving: 1crackerCalories: 100kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 150mgPotassium: 130mgFiber: 3gCalcium: 4mgIron: 6mg

Notes

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a sealed container for up to 3 months.

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