2-Ingredient Chickpea Flour Crackers (High-Protein, No Rolling)

2-Ingredient Chickpea Flour Crackers in a white bowl

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2-Ingredient Chickpea Flour Crackers (High-Protein, No Rolling)

Learn how to make crisp, savory, satisfying 2-Ingredient Chickpea Flour Crackers! Made with chickpea flour and flaxseed meal—no oil, no gluten, no grains, and no rolling required. Naturally high in protein and fiber, they’re an easy, budget-friendly snack you can customize endlessly with sweet or savory variations. Enjoy them plain, or pair with your favorite dips and spread!

Prep Time10

Cook Time1 10

Total Time1 5

Course: Snacks & Appetizers

Cuisine: American

Keyword: batter crackers, chickpea flour, chickpea flour crackers no oil, crackers made without grains, easiest crackers, flax, high protein snack, savory protein snack

Servings: servings (20 crackers per serving)

Author: Camilla

Equipment

1 Large Baking Sheet 18 x 13 inches (45 x 32.5 cm)

Ingredients

3/4 cup chickpea flour
3/4 cup flaxseed meal
1 cup water
Optional: 1/2 teaspoon salt
(see notes below for flavor options)

Instructions

Preheat the oven to 325F (160C). Line a large, rimmed baking sheet (18x13 inches) with a silpat (silicone baking sheet liner) or parchment paper.
In a medium mixing bowl, whisk the chickpea flour, flaxseed meal, and optional salt until combined. Add the water, stirring until blended. The dough will be thick, but spreadable.
Scrape the dough onto the prepared sheet pan. Use damp fingers to press out the dough into a 14x10 inch (35x25 cm) rectangle. Use fingertips, a spatula or a pasty scraper to smooth and even out the top and sides of the dough..
Bake in the preheated oven for 30 minutes. Remove the baking sheet from the oven (keep the oven on). Using a pizza cutter, pastry scraper or knife (it does not need to be a sharp knife), cut the dough into 1-inch (2.5 cm) squares.
Return the cut crackers to the oven and bake for another 35 to 40 minutes until dry and crisp (they will look dry, and also feel firm to the touch). Check the crackers often and remove the outer crackers, as needed, if the inner crackers need more time.
Transfer the baking sheet to a wire rack and cool completely. Break the crackers into pieces along the cut lines.

Notes

Storage: Store the cooled crackers in an airtight container at cool room temperature for 1 week. If the crackers lose some crispness, place them on a metal baking sheet and bake at 250F (125C) for 15 to 20 minutes until crisp.

Tip: If you do not have a large (18x13 inches) baking sheet, divide the dough between two smaller sheets (make two 7x5-inch rectangles). Otherwise , the dough will be too thick.

Flavor Variations

Add Herbs and Spices to the Dough: Add your favorite herbs or spices directly to the dough when blending. About 1 to 1 and 1/2 teaspoons for most herbs and spices, for this quantity of dough, is a good general guesstimate. Consider a herbes de Provence, Italian herb seasoning, garlic powder, onion powder, cinnamon, pumpkin pie spice, or add a few tablespoons of nutritional yeast for a “cheese-y” flavor.
Add Wet Ingredients to the Dough: Consider adding wet flavor enhancers, as well. For example, replace 1 or 2 tablespoons of the water with tomato paste or add a squirt of sriracha (or other favorite hot sauce).
Add Toppings: Sprinkle toppings directly onto the dough after it has been spread out on the baking sheet. Some ideas include:
- chopped nuts or larger seeds (e.g., almonds, pecans, green pumpkin seeds (pepitas), sunflower seed kernels
- sesame seeds
- poppy seeds
- everything bagel topping
- flaky sea salt
- cracked black pepper

Nutrition