Easy, super-healthy, and cheesey chickpea flour crackers that are high in protein (7.2 grams per serving), grain-free and vegan. Crisp, flaky and filling, you will love them!
Think of these as crackers with benefits.
Notably, a whopping 3.2 g of fiber and 7.2 g protein per delectable serving.
But you can call them what they are: Cheesey Chickpea Flour Crackers!
Crackers have long been (since childhood) one of my go-to snacks, but I never made them from scratch until I began working with alternative flours. I am not sure what took me so long to give homemade crackers a go, but the exorbitant cost of “healthier” crackers–some of which leaned more cardboard than cracker in taste and texture– prompted me to get cracking with homemade crackers.
And guess what? They are really easy to make. Even if you (like me) do not favor rolling pins, crackers are very forgiving. It’s especially true with grain-free and gluten-free crackers. With the absence of gluten, doughs can be re-rolled and pinched and pressed into place without any worry of tough crackers.
Ok, enough about crackers in the abstract, let’s get to these golden, addictive, cheesey crackers in particular.
First up, the dough. It’s a one-bowl affair comprising chickpea flour, the oil of your choice, salt, a smidge of sugar, and water. To give them their eponymous “cheesey” flavor, nutritional yeast flakes and prepared mustard are also added. Stir the ingredients until you are left with a stiff, smooth dough (it should not be sticky).
Onward to the rolling.
The key to making these crackers extra crisp and light is rolling the dough very thin. To do this, I divide the dough in half. To make the rolling easier, shape the dough half into a square-ish or rectangle-ish shape. Place it on a large piece of parchment paper that has been dusted with additional chickpea flour. I sprinkle some flour directly on top of the dough, too, to prevent sticking.
Now roll, baby, roll! Aim for a rectangle that is roughly 12×8 inches. You can pinch off dough and press it into thin or wobbly-shaped areas to achieve the rectangle shape.
Cu the dough into rectangles (or squares, triangles, or any shape you like). I cut 40 crackers from each dough half.
If you like, brush off excess flour with a damp pastry brush, and (optional) sprinkle with a little bit of coarse salt.
Lift the parchment and dough onto a large baking sheet and bake in a 350F oven for 15 to 20 minutes until dry and light golden brown. Yes, these are
as good as even better than they look!
Let the crackers cool completely, and then follow the same process with the remaining dough.
These crackers are completely addictive, but in the best of ways: they are very filling (in large part because of their high fiber and protein content), so unlike other chips and crackers, it is easy to stop at a single serving.
I should add, too, that they are CRAZY good with additions such as chopped fresh rosemary, smoked paprika, sesame seeds, and freshly cracked black pepper. Not all at once, though 🙂
In case you were wondering, yes, they are also great for dunking into spreads and dips!
Easy, super-healthy, and cheese-y chickpea flour crackers that are high in protein (7.2 grams per serving), grain-free and vegan. Crisp, flaky and filling, you will love them!
- 2 cups chickpea flour (sifted, if lumpy), plus more for dusting
- 1/3 cup nutritional yeast flakes
- 1–1/2 teaspoons cane sugar (see notes for options)
- 1/2 teaspoon fine sea salt
- 1/4 cup neutral oil (I used avocado oil)
- 4 tablespoons warm water (more, if needed)
- 1 tablespoon Dijon mustard
- Optional: large grain sea salt for topping
- Preheat oven to 350F. Set aside a large baking sheet.
- In a medium bowl, stir together the chickpea flour, nutritional yeast, sugar, and salt. Add the oil, mustard and 4 tablespoons water, stirring until blended. The dough will seem dry at first, but keep stirring until completely blended. Add a bit more water, only if needed to combine all the dry ingredients. The dough should be smooth and stiff, but not sticky (see photos).
- Divide dough in half. Shape one half into a a rough rectangle or square and place onto a large piece of parchment paper (about the size of the baking sheet) that has been lightly dusted with chickpea flour. Using a rolling pin, roll dough very thin into about a 12-inch by 8-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.
- Using a pizza cutter or large knife, cut the rectangle into 40 crackers. If desired, brush off any excess flour with a damp pastry brush and (optional) sprinkle with salt.
- Bake in the preheated oven for 15 to 20 minutes until light golden brown. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into pieces.
- Repeat with remaining dough.
Storage: Store the crackers in an airtight container at room temperature for up to 2 weeks or freezer for up to 6 months.
Mustard: Other varieties o mustard, such as yellow mustard or hot mustard, can be used in place of the Dijon mustard.
Sugar: You can omit the sugar if needed, or use an equal amount of the sweetener of your choice. I added the sugar to create a balanced flavor, but it is not essential for the recipe to work.
- Category: Crackers, Snack
- Serving Size: 10 crackers
- Calories: 167
- Sugar: 2.7 g
- Sodium: 173.8 mg
- Fat: 8.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 14.5 g
- Fiber: 3.2 g
- Protein: 7.2 g
- Cholesterol: 0 mg