Baked Chickpea Crackers (Vegan, Gluten Free)

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Protein-rich baked chickpea crackers are a delightful and healthy snack that combines the protein-rich chickpea flour with the satisfying crunch of a cracker. They’re perfect for dipping, topping, or enjoying on their own.  

These Baked Chickpea Crackers are super crunchy and dangerously addictive and the best part is you really can enjoy them guilt-free as they are baked and use very little oil

Made primarily from chickpea flour, these crackers are naturally gluten-free and can be seasoned with a variety of herbs and spices to suit your taste preferences. 

The process typically involves mixing chickpea flour with water, oil, and your choice of seasonings—such as fenugreek, garlic, rosemary, or cumin—before rolling out the dough and baking it until golden and crispy. 

These crackers are a healthy alternative to traditional wheat-based crackers, but they also offer a delightful nutty flavor and a substantial texture that pairs perfectly with dips like hummus or guacamole 

These Chickpea crackers are not only delicious but also packed with nutritional benefits:

• Protein: Chickpea flour is a great source of plant-based protein.
• Fiber: These crackers are high in dietary fiber, supporting digestive health.
• Gluten-Free: Made with chickpea flour, they are a naturally gluten-free option.
• Vegan

Enjoy them as a midday snack or a party appetizer, and relish the combination of wholesome ingredients and delicious taste.

I love the fried version of these baked crackers, aka Namkeen Sev. But cannot have it always and when you avoid frying, these baked besan crackers are a much healthier version. 

Serving Suggestions 

These Baked chickpea crackers are versatile and can be enjoyed in various ways:

• Serve with hummus, guacamole, or your favorite dip.
• Top with cheese or spreads for a quick appetizer.
• Enjoy them plain as a healthy snack.
• Add them in Bhel or a trail mix.

Ingredients and Substitutions for Baked Chickpea Crackers

Bengal Gram Flour or Besan is the main ingredient in this recipe. It is gluten-free. 

Rice Flour is another ingredient that adds to the crunch of the crackers. One can skip it if required and add an equal amount of gram flour.

Sesame seeds for texture, crunch, and some essential nutrients.

Chili powder, Fenugreek leaves, turmeric powder, and salt for flavorings and taste.

Yogurt, and water to bind the dough.

Oil to brush on top while baking, so that it does not get dry. 

Tips on baking this Baked chickpea crackers

• Roll them as evenly as possible, so while baking they bake all over.
• Roll them thin, but a bit firm. Not very thin, or they become super crispy.
• Apply a little oil on the top, so that they do not dry out.
• Turn them in between to bake on the other side.
• They get baked pretty fast. So do keep checking after 5-6 mins, as oven temperatures differ and the baking time will vary depending on the thickness of crackers.
• They are done when they are slightly firm to touch. Keep them on the baking tray while cooling. The remaining baking is done while they are cooling and they get nice and crisp.
• Do not overbake. If you overbake they get a bit hard. 
• Store them in an air-tight container after they are completely cool. 

Baked Chickpea Crackers

Protein-rich baked chickpea crackers are a delightful and healthy snack that combines the protein-rich chickpea flour with the satisfying crunch of a cracker. They're perfect for dipping, topping, or enjoying on their own.  

5 from 8 votes

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Course: Snacks

Cuisine: Indian

Keyword: Baked, Cupboard Recipes, Diwali Recipes, Gluten Free, Gluten-Free Flour, Vegan

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 30

Calories: 11kcal

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Knife
• Cookie Cutter
• Oven
• Baking Tray

Ingredients

• 1 Cup Bengal Gram Flour (Besan)
• 1/4 Cup Rice Flour
• 2 teaspoon Sesame seeds
• 1/2 teaspoon chili powder
• 1 tablespoon Fenugreek leaves Dried , For flavour, but it is optional
• 1/4 teaspoon Gluten Free Asafoetida (Hing) **Please see Notes
• 1/4 teaspoon Turmeric powder
• 1 tbsp Oil
• 2 tbsp Yogurt (Vegans can use vegan yogurt)
• Salt
• Water for kneading as required.

Instructions

• Add all the ingredients in a bowl. (Do crush the fenugreek leaves lightly in your hand to release the flavour)
  1 Cup Bengal Gram Flour, 1/4 Cup Rice Flour, 2 teaspoon Sesame seeds, 1/2 teaspoon chili powder, 1 tablespoon Fenugreek leaves, 1/4 teaspoon Gluten Free Asafoetida, 1/4 teaspoon Turmeric powder, 1 tbsp Oil, 2 tbsp Yogurt, Salt, Water
• Give them a quick stir.
• Make a stiff but soft dough so that it is easier for you to roll or pass it through a cookie press.
• Rest the dough for 30 mins.
• After 30 mins, Preheat the oven to 180 Deg C.
• Either use a cookie cutter to makes strips, or divide the dough into 2 equal portions.
• Roll each portion into 1/2 cm thickness.
• Cut them into circular/rectangular shape or as desired.
• Prick each of them using a fork, so that it does not puff’s up while baking.
  
• Bake in the preheated oven for 15-20 mins.
• Check after 15 minutes.
• Remove once they are golden brown. Let them cool in the baking tray, as they will continue to bake while cooling.
• Once cooled completely, store them in an air tight container.

Video

Notes

• Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing).
• Standard US-Size cups and spoons used. 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml 

 

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Nutrition Facts

Baked Chickpea Crackers

Amount Per Serving

Calories 11 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Trans Fat 0.002g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.3g

Cholesterol 0.2mg0%

Sodium 1mg0%

Potassium 5mg0%

Carbohydrates 1g0%

Fiber 0.1g0%

Sugar 0.1g0%

Protein 0.2g0%

Vitamin A 11IU0%

Vitamin C 0.01mg0%

Calcium 3mg0%

Iron 0.04mg0%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post was first published on 26th December 2018. Today the 15th November 2024, I am updating the pics and contents of the pic. The recipe remains the same.

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