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Chickpea Seed Crackers Recipe

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3.8 from 8 reviews

Deliciously crunchy and wholesome Chickpea Seed Crackers made with a blend of chickpea flour, sunflower and sesame seeds, ground flaxseeds, chia seeds, and nutritional yeast. These crackers are easy to prepare, baked to crispy perfection, and ideal as a healthy snack or accompaniment to dips.

  • Total Time: 1 hour 5 minutes
  • Yield: 24 servings

Ingredients

Dry Ingredients

  • ½ cup + 2 tbsp (75g) chickpea flour
  • ¼ cup (30g) sunflower seeds
  • ¼ cup (30g) sesame seeds
  • 2 tbsp (15g) ground flaxseeds
  • 1 tbsp (12g) chia seeds
  • ¼-½ tsp salt
  • ½ tsp oregano
  • 1 tbsp nutritional yeast

Wet Ingredients

  • 1 cup (240ml) boiled water

Instructions

  1. Mix Dry Ingredients: Combine all the dry ingredients including chickpea flour, sunflower seeds, sesame seeds, ground flaxseeds, chia seeds, salt, oregano, and nutritional yeast in a large bowl.
  2. Add Boiling Water and Stir: Pour the boiled water over the dry mix and stir thoroughly to form a batter. Allow the batter to rest for 10 minutes so the seeds absorb moisture and thicken.
  3. Preheat Oven and Prepare Pan: Set the oven temperature to 350°F (175°C). Line a half-sheet baking pan with parchment paper or a silicone baking mat to prevent sticking.
  4. Spread Batter Thinly: Transfer the batter to the prepared baking sheet and spread it out very thinly to cover the entire sheet. The thinner the spread, the crispier the crackers will be. Aim for an even, very thin layer for best results.
  5. Bake: Place the tray in the oven and bake for 30-50 minutes. If you want square crackers, after 20 minutes, remove the sheet, cut the batter into squares using a knife, then return to bake.
  6. Check for Doneness: Begin checking after 30 minutes. The edges will cook faster than the center. Break off any finished crispy pieces and continue baking the rest. Avoid baking beyond 50 minutes to prevent burning the seeds.
  7. Cooling: Once baked, allow the crackers to cool completely on the pan. They will continue to dry and crisp from residual heat.
  8. Store: Store the fully cooled crackers in an airtight container to maintain their crispness.

Notes

  • Use parchment paper or a silicone mat to prevent the batter from sticking to the baking sheet.
  • The thinner you spread the batter, the crispier your crackers will be.
  • To make neat square crackers, cut the batter after 20 minutes of baking.
  • Do not bake longer than 50 minutes to avoid burning the seeds.
  • Let crackers cool completely before storing to keep them crisp.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Healthy/Vegetarian
  • Diet: Vegan

Find it online: https://monicarecipes.com/chickpea-seed-crackers-recipe/