Super Crispy Chickpea Cracker Thins
With Amal home due to the Coronavirus related school closures, I’ve had to pull out all the stops in getting snacks and meals ready to eat in a flash, in between arts and crafts and play sessions. So I thought I’d share some of the simpler things we’ve been making and eating these days.
This super crispy chickpea cracker thin is one of our favourite things to whip up for snack times. It’s falvourful enough to eat alone thanks to the chickpea flour, which also makes it gluten free and whole food based.
Chickpea flour, also known as besan, garbanzo bean or gram flour to name just a few of it’s alias’s, is made from dried and ground chickpeas. It has a beany and nutty flavour all at once, and works well in both savoury and sweet dishes. It’s rich in plant based protein, fiber and many nutrients and makes a great alternative to using regular flour for these ultra crispy cracker thins.
The recipe is 3 ingredients, excluding salt and water and is a fun way to get the kids involved in the kitchen too. Feel free to add in spices and/or herbs to flavour them as you like. A mix of garlic powder, onion powder and paprika are nice, as is thyme.
Super Crispy Chickpea Cracker Thins
Author Nissrine Boufawaz @ HolisticNiss.com
- Time 20 minutes
- Difficulty Easy
- Servings n/a
- Diet vegan, gluten free
- Category Snack
Ingredients:
- 1 C (100g) Chickpea Flour
- 1/4 C (20g) Nutritional Yeast
- 1/4 Tsp Fine Sea Salt or Herbamare
- 1 Tbsp Coconut Oil, room temperature
- 4 Tbsp Warm Water
Method:
- Preheat the oven to 160 °C.
- Mix chikpea flour, nutritional yeast and sea salt or hermbamare in a large bowl until well combined.
- Mix coconut oil and warm water in a separate bowl then add to the flour mixture and knead until you have a uniform ball of dough.
- Roll the dough between two sheets of parchment paper until paper thin. If you want the crackers to have a neat shape, you can score the dough at this point to create the shape you like. Otherwise, just bake it whole and make rustic crackers.
- Bake on center rack until the edges are golden, about 12 - 15 minutes, flipping the whole cracker half way through. Since oven temperatures vary, watch it carefully around the 10 minute mark to make sure it doesn't burn.
- Remove from the oven and let cool completely before breaking it up into smaller, individual crackers.
