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Chickpea Seed Crackers Recipe

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4.3 from 2 reviews

These crispy Chickpea Seed Crackers are a nutritious and delicious snack made from a blend of chickpea flour, sunflower seeds, sesame seeds, flaxseeds, and chia seeds. Baked to perfection with a hint of oregano and nutritional yeast, these crackers offer a wholesome alternative to store-bought snacks, perfect for dipping or enjoying on their own.

  • 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 Ingredient

  • 1 cup (240ml) boiled water

Instructions

  1. Combine dry ingredients: In a bowl, mix together chickpea flour, sunflower seeds, sesame seeds, ground flaxseeds, chia seeds, salt, oregano, and nutritional yeast until evenly distributed.
  2. Add boiling water and stir: Pour the boiling water over the dry ingredients and stir thoroughly to form a batter, ensuring all flour is incorporated. Let the mixture rest for 10 minutes to hydrate the seeds and flour properly.
  3. Prepare baking sheet: Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper or a silicone baking mat to prevent sticking and ensure easy removal.
  4. Spread batter thinly: Turn the batter onto the prepared baking sheet and spread it out as thin and evenly as possible to cover the entire surface area. For crispier crackers, aim for a very thin layer.
  5. Bake the crackers: Place the baking sheet in the oven and bake for 30 to 50 minutes. If you want square crackers, remove the sheet after 20 minutes and use a knife or spatula to cut the batter into squares, then return to bake.
  6. Check doneness and break off pieces: Start checking from 30 minutes onward. The edges typically cook faster and will become crisp and browned. Break off finished pieces and continue baking the rest. Avoid baking longer than 50 minutes to prevent seed burning.
  7. Cool completely: Once fully crisp, remove the baking sheet from the oven and allow the crackers to cool completely on the sheet before storing. This ensures maximum crispness and storage longevity.
  8. Store appropriately: Store the cooled crackers in an airtight container to keep them fresh and crunchy for several days.

Notes

  • For the crispiest crackers, spread the batter as thin as possible on the baking sheet.
  • If some crackers remain slightly soft after baking, turn off the oven and leave them inside to dry out in the residual heat.
  • You can customize the seasoning by adding herbs or spices of your choice along with oregano.
  • Use parchment paper or a silicone mat on the baking sheet to prevent sticking and promote even baking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegan

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