The Tale of the Never-Ending Chickpea Cracker Tray
Alright, so I have to tell you: the first time I made these Chickpea Seed Crackers, I was actually trying to impress my neighbor (I know, go figure), who is vegan and basically a whiz at making plant-based snacks. Anyway, I botched the first batch by forgetting the salt—but my family still managed to polish off the tray in about fifteen minutes. Honestly, though, the real magic here is how easy it is to riff on this recipe. I’ve made them during Sunday meal prep with a podcast rambling in the background and, no joke, once while on a video call with my aunt in Galway (which is another story entirely). So… this recipe is as forgiving as they come—as long as you don’t wander off and forget it’s in the oven.
Why You’ll Love This (I Literally Make These Weekly)
I make these when I need a snack that’s crunchy (yes, crunchy!), not full of mysterious additives, and just… kind of fancy enough to brag about at book club. My family goes crazy for these—especially my sister, who claims they’re better than store-bought (she’s got surprisingly high cracker standards). If you’ve ever been frustrated by crackers that turn out chewy instead of crisp, same here. Actually, I find it works better if you let them cool completely on the tray; I used to be too impatient and—you guessed it—they bent instead of snapped. Lesson learned.
Here’s What You’ll Need (No Stress If You’re Missing Something)
- 1 cup (about 120g) chickpea flour – Sometimes I use garbanzo bean flour instead; honestly, whatever’s on sale at the shop
- 1/3 cup mixed seeds (sunflower, sesame, flaxseed, or pumpkin—grandma insists on pumpkin, but I ignore her for this)
- 3 tablespoons olive oil (or any neutral oil—rapeseed works fine too, especially if you like it a bit richer)
- 1/4 cup water (pro tip: I’ve definitely eyeballed this and been fine, but start small and add more as needed)
- 1/2 teaspoon sea salt (skip this and you’ll know; trust me—I learned the hard way)
- 1/4 teaspoon smoked paprika (optional—but adds a nice vibe)
- Pinch of black pepper (if you’re into that sort of thing)
- Optional: a little rosemary or thyme, chopped really fine, for that herby punch
How I Actually Make Them (It’s Never the Same Twice)
- Preheat your oven to 180°C (that’s about 350°F, give or take). Line a baking sheet with parchment paper—this is one place where wax paper really doesn’t cut it, sorry Mum.
- In a big bowl, combine your chickpea flour, seeds, salt, and whatever spices you fancy. I usually dump in a little extra flaxseed for good luck—the more, the merrier.
- Add your oil and water. Mix it with a fork first, then get in there with your hands. It’ll look a bit lumpy—don’t panic. If it’s too dry, add a splash more water. If it’s sticky, toss in a bit more flour. (This is where I usually sneak a taste, because why not?)
- Press the dough out onto your paper—about as thin as a pound coin, though sometimes mine ends up way thicker and they’re still tasty.
- Score into cracker shapes with a knife (or not; sometimes I just break them up after baking—rustic style!).
- Bake for about 18–22 minutes. Check at 16, though; ovens have minds of their own. They should be goldenish at the edges and dry in the middle. Don’t stress if they look a bit uneven, it’s all part of the charm.
- Let them cool on the tray before moving. Seriously. This is the hardest part for me; I’m a snacker at heart, but patience is a virtue here.
Recipe Notes (Aka What I Learned the Hard Way)
- The dough dries out fast, so work quickly; if it gets crumbly, just add another glug of water.
- Sometimes the edges bake faster than the middle, so I’ve moved edge bits off early and tossed the tray back in—awkward, but it works.
- If you want perfectly square crackers, use a ruler, but… who’s got time for that?
Things I’ve Tried (And a Few Misfires)
- Once I added a spoonful of nutritional yeast—tasted a bit like feet, won’t repeat that.
- Chia seeds sometimes make these a little too crunchy, but pepitas are lovely.
- I’ve tried using coconut oil instead of olive oil; it works, but it tastes a bit sweet (not for me, but you do you).
What If I Don’t Have a Rolling Pin?
If you’re like me and never have the right tool at arm’s reach, just use a drinking glass or even a clean bottle of wine—works in a pinch. Or just pat it out with your hands, but watch out for uneven bits because they’ll bake differently.
Where Do I Store These? (If There’s Any Left!)
In an airtight container, these will last for about 5 days on the counter—not that I’ve ever had them last that long, honestly. They do stay crisp till day three, and after that I find the flavor actually gets a bit deeper. If you’re really keen, you can pop them back in the oven for a couple minutes to refresh.
How I Like to Serve Chickpea Seed Crackers (Snack O’Clock)
Usually, these make a stellar companion for hummus (I’ve got a classic hummus recipe I swear by), or honestly just a chunk of cheddar if you’re not strictly vegan. My niece dips them into soup, and sometimes—if I’m feeling fancy—I crumble them on top of salads for extra crunch.
Tiny Pro Tips From My List of Blunders
- Don’t try to rush the cooling. I once tried peeling them up while hot and got a shapeless mess—tastes fine, but looks a fright.
- Actually, don’t over-salt either; these seem to get saltier after they cool. Not sure why, but it’s true.
- If your oven runs hot (like, my old student flat oven used to), start checking at 14 minutes. Burnt chickpea smells linger for days!
- Want more seed inspiration? Sometimes I’ll check Minimalist Baker’s cracker tips—they know their stuff.
FAQ: Questions (and Excuses) I’ve Genuinely Heard
- Can I make these gluten-free? Yep, they already are! Just watch your seed mix, some can have sneaky dustings.
- What if I don’t have chickpea flour? Well, you could try oat flour—worked for me once but less crunchy. Or try red lentil flour if you spot it (a bit earthier, but still yum).
- Do these freeze? Sort of, but I think they taste cardboardy after defrosting. I’m not a fan, but you could try if you must.
- Why did my crackers come out too soft? Maybe your dough was too thick, or you didn’t bake long enough—just throw them back in for a few minutes, works every time.
- Can I double the batch? I have, and it mostly fits on two trays—though, be prepared for one tray to cook faster (my old oven did this, no idea why).
- Do I need to let the dough rest? I skip it, but you can if you want the flavors to mingle. I’m usually too impatient, let’s be honest.
And there you have it—my very real, slightly messy journey to the perfect Chickpea Seed Crackers. If you’re after a crunchy, moreish snack that you can make with one hand stirring and the other texting your mum for advice, this is it. Oh, and a little unrelated, but if you ever find yourself with extra chickpea flour, try socca (it’s basically a French chickpea pancake—fabulous and dead easy on a Friday night). Happy snacking, pal!
Ingredients
- 1 cup chickpea flour
- 1/3 cup mixed seeds (such as sesame, sunflower, and pumpkin)
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 2 tablespoons olive oil
- 1/3 cup water
- 1 teaspoon dried herbs (such as thyme or rosemary)
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together chickpea flour, sea salt, garlic powder, cumin powder, and dried herbs.
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3Add olive oil and water to the dry ingredients. Mix until a thick dough forms.
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4Stir in the mixed seeds until evenly combined.
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5Place the dough between two sheets of parchment and roll out to about 1/8 inch thickness. Remove the top sheet and cut into cracker shapes.
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6Transfer the crackers to the prepared baking sheet and bake for 20–25 minutes, or until golden and crisp. Cool completely before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
170 caloriescal
Protein:
7gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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