Cheese-y Chickpea Flour Crackers {grainfree, vegan}

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!

Super-Power Crackers, Made with Chickpea Flour

Think of these as crackers with benefits.

Notably, a whopping 3.2 g of fiber and 7.2 g protein per delectable serving.

They are also:

• vegan (egg-free, dairy-free)
• nut-free
• seed-free
• gluten-free
• grain-free

You can call them what they are: Cheese-y Chickpea Flour Crackers!

Crackers are Actually Easy to Make!

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!

Happy baking!

More Easy and Yummy Crackers to Make:

1. 3-Ingredient Teff Crackers {vegan, gluten-free)
2. 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
3. Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
4. Multi-seed Quinoa Crackers {vegan, gluten-free}