Chickpea Crackers with Assorted Seeds
By Aran GoyoagaPublished on February 20, 2026
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
If you don’t have flake sea salt, you can substitute ¼ teaspoon kosher salt. The crackers can be stored in an airtight container for days, although once you start eating them, you’ll find it hard to stop.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Whisk ¾ cup (3⅓ ounces) chickpea flour, ½ cup water, 2 tablespoons extra-virgin olive oil, and 1 teaspoon table salt in medium bowl until smooth, thin batter forms. Cover with kitchen towel and let batter rest for 15 minutes (it will thicken slightly).
- Transfer batter to prepared sheet and spread into even 10 by 14-inch rectangle using offset spatula. Sprinkle ⅓ cup assorted unsalted seeds, ½ teaspoon flake sea salt, and ½ teaspoon pepper evenly over batter.
- Bake until lightly golden and dry, about 30 minutes. Gently remove cracker base, still on parchment, from baking sheet. Set wire rack in baking sheet. Return cracker base on parchment to prepared rack and return to oven. Bake until golden brown and crispy, about 15 minutes. Let crackers cool for 15 minutes, then break into large pieces. Store in airtight container for up to 2 weeks.
Time
1½ hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Flaky and crisp with a hint of earthy flavor from chickpea flour, these crackers are not only delicious but also nutrient dense. They’re also gluten-free and require no rolling or messy counters. Simply whisk your batter together, let it rest 15 minutes, and spread it on a baking sheet. Top with whatever seeds you have in your pantry, and bake. To eat or serve, simply break the baked base into pieces.
Before You Begin
If you don’t have flake sea salt, you can substitute ¼ teaspoon kosher salt. The crackers can be stored in an airtight container for days, although once you start eating them, you’ll find it hard to stop.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Whisk ¾ cup (3⅓ ounces) chickpea flour, ½ cup water, 2 tablespoons extra-virgin olive oil, and 1 teaspoon table salt in medium bowl until smooth, thin batter forms. Cover with kitchen towel and let batter rest for 15 minutes (it will thicken slightly).
- Transfer batter to prepared sheet and spread into even 10 by 14-inch rectangle using offset spatula. Sprinkle ⅓ cup assorted unsalted seeds, ½ teaspoon flake sea salt, and ½ teaspoon pepper evenly over batter.
- Bake until lightly golden and dry, about 30 minutes. Gently remove cracker base, still on parchment, from baking sheet. Set wire rack in baking sheet. Return cracker base on parchment to prepared rack and return to oven. Bake until golden brown and crispy, about 15 minutes. Let crackers cool for 15 minutes, then break into large pieces. Store in airtight container for up to 2 weeks.
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