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.
How to Make Cheese-y Chickpea Flour Crackers
Ok, enough about crackers in the abstract, let’s get to these golden, addictive, cheesey crackers in particular.
Step 1: Mix the Cracker Dough
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).
Step 2: Roll the Dough
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.
Step 3: Cut the Dough
Cut 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.
Step 4: Bake the Crackers
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!
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.
I used unfiltered sesame oil (the oil, not the sesame oil in the Asian food section) and wished I'd used olive oil instead.
First batch burned a bit (maybe due to sesame oil) so I adjusted the temp on the second round, and added in Penzey's Forward spice blend,
My first round was very good but still not great. But I do love using chickpeas whenever I can and this was my very first attempt with chickpea flour. I'll try this again with olive oil next time!
Tuesday 22nd of December 2020
Just made these and they turned out great! I have a tortilla press so I used that to get the dough nice and thin and than used my pizza cutter to cut into triangles. They taste like Cheez-its! but better!
Sunday 27th of December 2020
Sunday 6th of December 2020
Holy yum sauce! These came out delicious!!!
The first round I added thyme and sea salt and the second chives and sea salt.
I used the rolling pin to lightly press the seasonings in 😀 thank you so so so much for this wonderful recipe!!!
Sunday 6th of December 2020
Yippee!!! thyme and sea salt sound like perfection for the seasonings, yum!
Tuesday 1st of December 2020
Hi! New to this recipe and I haven't made it yet. I love a lot of your other recipes! Regarding this one, can I bake the crackers in a dehydrator?
Friday 4th of December 2020
Hi Wendi! I regret to say that I have never used a dehydrator, apologies that I cannot advise on this one!
Wednesday 11th of November 2020
My dough was a bit crumbly? Is it ok to add more water?