Seeded Chickpea Crackers
Seeded Chickpea Crackers
Ingredients
- 150 g chickpea flour
- 50 g mixed seeds, (such as pumpkin and sesame seeds)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 80 ml water, approximately
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, combine the chickpea flour and mixed seeds. Stir well to ensure the seeds are evenly distributed.
⏱️ 2 min
- 3
Add the olive oil and sea salt to the dry ingredients. Begin to mix with a spatula.
⏱️ 1 min
- 4
Gradually add the water, a little at a time, while continuing to mix with the spatula. The dough should come together into a cohesive ball. You may not need all the water, or you might need a tiny bit more; adjust as necessary until a firm, non-sticky dough forms.
⏱️ 5 min
- 5
Once the dough is formed, gather it from the bowl and gently knead it for about 1 minute on a clean surface to ensure all ingredients are well incorporated.
⏱️ 2 min
- 6
Place the dough ball between two sheets of parchment paper. Using a rolling pin, roll out the dough as thinly and evenly as possible, aiming for a thickness of about 1-2 mm. The thinner the dough, the crispier the crackers will be.
⏱️ 5 min
- 7
Carefully peel off and remove the top sheet of parchment paper from the rolled-out dough.
⏱️ 1 min
- 8
Using a fluted pastry wheel or a sharp knife, cut the flattened dough into cracker-sized rectangular or square shapes (approximately 5x5 cm or 5x7 cm).
⏱️ 2 min
- 9
Prick each cut cracker piece several times with a fork. This helps to prevent the crackers from puffing up excessively during baking and ensures a crisp texture.
⏱️ 2 min
- 10
Carefully transfer the bottom parchment paper sheet with the cut and pricked crackers onto the prepared baking tray.
⏱️ 1 min
- 11
Bake in the preheated oven for 20-25 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them towards the end of the baking time, as they can burn quickly.
⏱️ 25 min•🌡️ 180
- 12
Remove the crackers from the oven and let them cool completely on the baking tray. They will crisp up further as they cool. Serve with your favorite dip, such as hummus, or enjoy on their own.
Kitchen Tools
Nutrition Facts (per serving)
Seeded Chickpea Crackers
- 150 g chickpea flour
- 50 g mixed seeds, (such as pumpkin and sesame seeds)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 80 ml water, approximately
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, combine the chickpea flour and mixed seeds. Stir well to ensure the seeds are evenly distributed.
⏱️ 2 min - 3
Add the olive oil and sea salt to the dry ingredients. Begin to mix with a spatula.
⏱️ 1 min - 4
Gradually add the water, a little at a time, while continuing to mix with the spatula. The dough should come together into a cohesive ball. You may not need all the water, or you might need a tiny bit more; adjust as necessary until a firm, non-sticky dough forms.
⏱️ 5 min - 5
Once the dough is formed, gather it from the bowl and gently knead it for about 1 minute on a clean surface to ensure all ingredients are well incorporated.
⏱️ 2 min - 6
Place the dough ball between two sheets of parchment paper. Using a rolling pin, roll out the dough as thinly and evenly as possible, aiming for a thickness of about 1-2 mm. The thinner the dough, the crispier the crackers will be.
⏱️ 5 min - 7
Carefully peel off and remove the top sheet of parchment paper from the rolled-out dough.
⏱️ 1 min - 8
Using a fluted pastry wheel or a sharp knife, cut the flattened dough into cracker-sized rectangular or square shapes (approximately 5x5 cm or 5x7 cm).
⏱️ 2 min - 9
Prick each cut cracker piece several times with a fork. This helps to prevent the crackers from puffing up excessively during baking and ensures a crisp texture.
⏱️ 2 min - 10
Carefully transfer the bottom parchment paper sheet with the cut and pricked crackers onto the prepared baking tray.
⏱️ 1 min - 11
Bake in the preheated oven for 20-25 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them towards the end of the baking time, as they can burn quickly.
⏱️ 25 min•🌡️ 180 - 12
Remove the crackers from the oven and let them cool completely on the baking tray. They will crisp up further as they cool. Serve with your favorite dip, such as hummus, or enjoy on their own.