Chickpea Crackers
These crackers are so easy to make and are full of protein. Fresh crackers are so delicious you won't want to buy them at a store again!
Course Snacks
Cuisine American, Mediterranean
Servings 10 dozen small crackers
Calories 166 kcal
- 1¼ cup unbleached pastry flour all purpose flour will also work
- ¾ cup chickpea flour
- ¼ cup nutritional yeast
- 1 tbsp maple sugar coconut sugar will work also
- ¼ tsp sea salt finely ground
- 1 tsp garlic powder
- ⅓ cup olive oil extra virgin
- 7 tbsp water a little more is needed
- 1 tsp sea salt flakes for topping
Preheat oven to 325°. Line 2 sheet pans with parchment paper.
in a food processor add flours, nutritional yeast, sugar, salt, and garlic powder and mix.
Add in oil and pulse until mixture is a coarse crumb.
Slowly add in water until blended and dough forms a ball but is not sticky.
Divide dough in half and roll each piece out on a lightly floured surface into 12" x 12" squares about ⅛" thick. If the dough seems hard to roll, cover with a towel and let rest for a few minutes while the gluten relaxes a bit.
Use a pizza cutter or sharp knife to cut dough into 1½" squares. Transfer crackers to sheet pans by just pickpicking up the parchment paper with the rolled and cut dough and place it on the sheet pan.
Bake 10 minutes. Remove from oven and spray lightly with olive oil spray and sprinkle with sea salt flakes. Return to oven and bake for 5 to 10 minutes more or until golden. Remove from oven and transfer to a cooling rack. The crackers will break apart easily.
The crackers are very hearty and pare well with Follow Your Heart vegan Provolone cheese and Black Mission figs and grapes for an appetizer platter. Store in an airtight container for up to a week. These will keep nicely in the freezer for 1 month.
Calories: 166kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 65mgPotassium: 122mgFiber: 2gSugar: 2gCalcium: 8mgIron: 1mg
Keyword vegan, snack, quick