Easy Chickpea Crackers (Vegan Gluten Free)

Serve these vegan gluten-free crackers with your favorite dip (like BBQ Ranch, white bean dip, beet hummus, tomato sauce, etc.).

Ingredients:

1 cup (140 g) chickpea flour,
1/2 cup (60 g) tapioca flour (tapioca starch) or arrowroot powder
1/2 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon olive oil (+ extra for brushing)
1/3 cup water
1/8 teaspoon coconut sugar
1 tablespoon sesame seeds (optional)

Instructions:

1. In a bowl, mix all dry ingredients until well combined. Make a well in the center and add the wet ingredients. Mix until all ingredients are combined, then knead with your hands until smooth, collecting all the pieces of dough.
2. Roll out the dough between two sheets of baking paper to about 3 mm thick with a rolling pin. Cut out the desired shapes and place them on a baking sheet lined with baking paper, making sure the crackers do not overlap. Bake in a preheated fan oven (200 °C) for 12-13 minutes (until the crackers are golden brown and no longer soft).

NOT NECESSARY: Before rolling, sprinkle the dough with sesame seeds and brush the cut cracker shapes with olive oil.

3. Let the baked crackers cool in the same baking sheet for about 10 minutes before transferring them. Store in a zip-top bag or container for several days. Serve with your favorite sauce.
NOTE: Cut the shapes as evenly as possible to ensure even baking. Trim off any rough edges and transfer to new shapes.
Place one baking sheet in the center of the oven—this is the hottest part of the oven; it will cook the crackers best (but make sure the crackers are not overlapping on the baking sheet—cook in batches if necessary).

Yield: about 40 crackers (depending on size)
Recipe: plantbasedfolk.com