These easy chickpea crackers are ultra crunchy, with endless seasoning options, and loaded with fiber and plant-protein – perfect with cheese, dips, and more!
Not only are chickpeas incredibly low-budget and packed with nutrients, but they’re quickly becoming one of my most versatile pantry staples – perfect for roasting into crispy chickpeas and transforming into chickpea tofu, chickpea ‘tuna’, and even chickpea cookie dough. Now, it’s time for these simple homemade chickpea crackers.
Made with just one main ingredient, plus a few basics everyone already has at home, these delicious gluten-free garbanzo bean crackers pack in lots of fiber, protein, and minerals, are ultra crunchy, and endlessly customizable with your favorite spices, herbs, and seasoning blends. Simply soak, blend, spread, and bake to crunchy cracker perfection; great for parties, lunchboxes, and as a healthy snack (alongside my almond flour keto crackers!).
The Ingredients
- Chickpeas: Dried chickpeas, soaked overnight, provide the best texture for these chickpea chips/ crackers.
- Seasoning: I used Italian seasoning, but feel free to experiment with your favorite seasonings and spice blends (options listed below) in this versatile chickpea chips recipe.
- Water
- Salt
- Oil: Use neutral vegetable/avocado oil (or olive oil), for crispy garbanzo bean crackers.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
Flavor Options
- Spices (garlic powder, onion powder, smoked paprika, turmeric, black pepper, etc.)
- Herbs (i.e., fresh or dried rosemary, thyme, etc.)
- For spice (chili/cayenne pepper, chipotle powder, red pepper flakes)
- Seeds (like flax seeds, chia seeds, poppy seeds, mixed seeds, etc.)
- Cheesy chickpea crackers (add nutritional yeast and/or sprinkle with vegan parmesan)
- Seasonings (everything bagel, garlic & herb, curry powder, za’atar, dukkah, etc.)
How to Make Chickpea Crackers
- First, soak the chickpeas in cold water overnight, then drain thoroughly.
- Blend the soaked chickpeas, fresh water (start with 3/4 cup, add more only if the batter is too thick), and salt in a high-speed blender until smooth, pausing to scrape the sides as needed.
- Preheat the oven to 375°F/190°C and line a large baking sheet with oiled parchment paper.
- Pour the chickpea mixture onto the tray and spread evenly with a spatula.
Note, the thinner the crackers, the crispier they’ll be – but don’t make them too thin, or they’ll burn.
- Sprinkle the top of the crackers with Italian seasoning and bake for 20 minutes.
- Remove from the oven, cut the baked chickpea batter into square, rectangular, or triangular crackers with a sharp knife or pizza cutter, and gently loosen from the parchment paper.
- Drizzle with 1-2 tablespoons of oil, toss gently until evenly coated, and bake for 5-10 minutes, until golden and crisp.
- Leave them to cool and harden, then enjoy your homemade chickpea crackers!
How To Serve Garbanzo Bean Crackers
These crackers are a perfect snack for charcuterie boards (alongside olives, nuts, and pickles), over/alongside soups, stews, and salads, and with:
- Dips: Like hummus (plain or flavored), guacamole, baba ghanoush, fresh salsa, white bean dip, French onion Dip, spinach artichoke dip, etc.
- Spreads: Like avocado pesto, olive tapenade, or even just a little dairy-free butter.
- Cheese: In my case, delicious vegan cheese, like vegan cream cheese, vegan ricotta, vegan cottage cheese, firm vegan cheese, vegan cheddar cheese, etc.
Storage Instructions
Store: In an airtight container at room temperature for 7-10 days. If the crackers soften, re-crisp them in the oven (or an air fryer) for a few minutes.
Freeze: In an airtight container for up to 3 months. Thaw the garbanzo bean crackers on the counter for a few minutes before enjoying.
FAQs
Are chickpea crackers healthy?
Made with only chickpeas, a little oil, and seasonings, these homemade chickpea chips/crackers are low GI, high fiber, high protein, nutrient-dense, naturally gluten-free, and contain no preservatives, additives, or other unnecessary ingredients.
What if the crackers are soft?
Whether they’re soft right out of the oven or have gone soft when stored, just return them to the oven for a few minutes to make them crunchier.
What if the crackers bake unevenly?
The edges may bake faster than the middle crackers. Monitor and remove any that are done cooking to avoid burned crackers.
Top Recipe Notes
- Don’t rush the soaking: Soak the chickpeas for 10-12 hours. If they aren’t soaked enough, they won’t blend smoothly.
- Blend until smooth: To ensure crisp, even crackers.
- Adjust the thickness: Aim for 1/8-inch (0,3 cm). Thick/ uneven crackers remain soft when baked.
- Adjust the size: Cut the crackers to your preferred shape and size.
- Let the crackers cool: They crisp as they cool, for maximum crunchiness.
More Vegan Chickpea Recipes
- Creamy harissa chickpeas
- Chickpea vegetable fritters
- Moroccan chickpea stew
- Chickpea broccoli nuggets
- Garlic broccoli chickpea stir-fry
- Chickpea tacos
If you try this easy chickpea crackers recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Chickpea Crackers
Video
Ingredients
Instructions
- You can watch the video for visual instructions.First, soak the chickpeas in cold water overnight, then drain thoroughly.
- Blend the soaked chickpeas, fresh water (start with 3/4 cup, add more only if the batter is too thick), and salt in a high-speed blender until smooth, pausing to scrape the sides as needed.
- Preheat the oven to 375°F/190°C and line a large baking sheet with oiled parchment paper.
- Pour the chickpea mixture onto the tray and spread evenly with a spatula.Note, the thinner the crackers, the crispier they’ll be – but don’t make them too thin, or they’ll burn.
- Sprinkle the top of the crackers with Italian seasoning and bake for 20 minutes.
- Remove from the oven, cut the baked chickpea batter into square, rectangular, or triangular crackers with a sharp knife or pizza cutter, and gently loosen from the parchment paper.
- Drizzle with 1-2 tablespoons of oil, toss gently until evenly coated, and bake for 5-10 minutes, until golden and crisp.
- Leave them to cool and harden, then enjoy your homemade chickpea crackers!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Can’t wait to try these. Have you tested adding a little parmesan or other cheese to the mixture?
No, but you can certainly add some.
I watched the video , very easy to make , I used the 3/4 cup water , after the 20 minutes baking I tossed the crackers with olive oil they weren’t very thick only thicker. In the middle , it doesn’t take 10 minutes once they are with the oil , they are in the oven it’s been 30 minutes they are still not crispy they will but not in 5 to 10 minutes. The dough is too wet to cook this fast it needs less water , the food processor would be better and use 1/2 the water , there is too much water content in this cracker that’s why it takes longer to crisp . I also used 1/2 the salt so glad I did , there would have been too salty for , start with less salt ,taste ten salt again if you need it . They are healthy so this recipe can be adjusted !
Thank you for your feedback. 😊 However, I’m a little surprised by your experience, as many readers have made these crackers successfully following the recipe as written.
The amount of water can depend quite a bit on how much moisture remains in the soaked chickpeas after draining. If the chickpeas retain more water, the batter will naturally be wetter and the crackers will take longer to crisp up. Also, this recipe is made with soaked dried chickpeas — canned chickpeas do not work for this recipe because they contain much more moisture and have a different texture.
If your batter was too thick or you had a lot of it for your baking sheet, I’d recommend spreading it over a larger baking sheet or dividing it between two sheets. Alternatively, you can simply make half the recipe.
As for the salt, you’re of course welcome to adjust it to your personal taste. 😊