2-ingredient Homemade Gluten-Free Crackers. These one-bowl vegan crackers are crispy and flavorful. Everyone loves them! Plus, they're made with turmeric and black pepper for an antioxidant boost.
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Discover how easy it is to make homemade crackers that are vegan and gluten-free. Combine two simple ingredients, chickpea flour and water, and this healthy snack is ready in 20 minutes!
Chickpea flour is nutritionally superior to refined wheat flour, and conventional processing was found not to affect its protein, heart-healthy fats, and phosphorus content.
In addition, these crackers are made with optional spices for enhanced flavor and health benefits. Long pepper powder, which contains the antiaging compound, Piperlongumine, and marjoram, in the oregano family-has 50% more antioxidant power than oregano. This is the brand of long pepper I use (paid link).
For the ultimate dipping experience, pair these crackers with my Healthspan-boosting Sweet Potato Hummus, my 5-minute vegan Edamame Guacamole, or this Beetroot Hummus for a high-protein side that tastes incredible!
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👩🏼🌾 Ingredients
- Chickpea flour (garbanzo flour)
- Spices (optional: turmeric, black pepper, garlic powder, onion powder, salt-free seasoning, marjoram, long pepper, paprika, cayenne)
See the recipe card for quantities.
🌶️ Substitutions
- Spices - substitute with dried herbs spices you have on hand-smoked paprika, oregano, nutritional yeast, and more
For more healthy dips and spreads to pair with healthy homemade crackers, visit my Vegan Condiment Recipes page.
📖 How to Make Vegan & Gluten-Free Crackers
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Preheat the oven to 350ºF. Line a large baking sheet with strong parchment paper or a silicone baking mat (paid links). Set aside.
Step 1. Whisk the dry ingredients-chickpea flour, garlic powder, onion powder, turmeric, salt-free seasoning, black pepper, marjoram, cayenne pepper, and long pepper (if using) in a medium bowl.
Step 2. Add the water and mix well. Test the consistency by transferring one teaspoon of batter and slowly pouring it onto the parchment paper to form a circle. It should hold its shape but not be too thick. Add more water to the batter as needed.
Step 3. Transfer one teaspoon batter at a time to the baking sheet, forming circles, leaving about 1 inch of space between each circle.
Step 4. Bake for about 20 minutes or until the edges are golden brown and the tops feel firm. Then peel the parchment carefully away from the chips and flip them over. Bake for about 5 minutes more, or until crispy on both sides.
✔️ Expert Tips
- To make these with chickpea flour, water, and salt only, start with 5 tablespoons of water and add more as needed.
- Without spices, the water-to-flour ratio is about 5 tablespoon water-to-½ cup flour. With spices, more water is required.
- Optional: Add ¼ teaspoon ground long pepper to the batter (optional). See blog post for health benefits.
- Consistency: Follow the recipe quantities and adjust the water to get a consistency thick enough to hold together on the parchment paper, but not too thick. The thinner the batter, the crispier the crackers.
- Use strong parchment paper or a silicone baking mat (paid links).
- Spread the crackers out on the baking sheet so they do not touch.
- Storage: Store remaining gluten-free homemade crackers in an airtight container for up to 3 days. They will lose their crisp but are still safe to eat.
🙋🏽♀️ Recipe FAQs
Use all-purpose flour, gluten-free all-purpose flour, or quinoa flour instead. Adjust the water to get a consistency thick enough to hold together on the parchment paper, but not too thick.
Curcumin is a powerful antioxidant present in the Indian spice turmeric. Curcumin appears to play a role in helping to block every stage of cancer transformation, proliferation, and invasion. It even reversed DNA damage from arsenic poisoning. Choose a reputable brand of turmeric powder tested for heavy metal contamination. This is the turmeric I use (paid link).
The cooked curcuminoids, including boiled and roasted forms, still have antioxidant and neuroprotective activity.
🍘 Pairing
🫓 Related Recipes
👩🏽🍳 Made This Recipe?
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I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
2-Ingredient Homemade Crackers
Ingredients
- ½ cup chickpea flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon dried marjoram or oregano
- ½ teaspoon salt-free seasoning or salt to taste
- ¼ teaspoon black pepper
- Pinch of cayenne (optional)
- 7 tablespoons water plus more as needed
Save This Recipe!
Type your email & I'll send it to you!
Instructions
- Preheat the oven to 350ºF.
- Line a large baking sheet with good-quality parchment paper. Set aside.
- Whisk the chickpea flour, garlic powder, onion powder, turmeric, salt-free seasoning, black pepper, and cayenne in a medium bowl.
- Add the water and mix well. Test the consistency by transferring one teaspoon of batter and slowly pouring it onto the parchment paper to form a circle. It should hold its shape but not be too thick. Add more water, 1 teaspoon at a time, to the batter as needed.
- Transfer one teaspoon batter at a time to the baking sheet, forming circles, leaving about 1 inch of space between each circle.
- Bake for about 20 minutes or until the edges are golden brown and the tops feel firm. Then peel the parchment carefully away from the chips and flip them over. Bake for about 5 minutes more, or until crispy on both sides.
Notes
- To make these with chickpea flour, water, and salt only, start with 5 tablespoons of water and add more as needed.
- Without spices, the water-to-flour ratio is about 5 tablespoon water-to-½ cup flour. With spices, more water is required.
- Optional: Add ¼ teaspoon ground long pepper to the batter (optional). See blog post for health benefits.
- Consistency: Follow the recipe quantities and adjust the water to get a consistency thick enough to hold together on the parchment paper, but not too thick. The thinner the batter, the crispier the crackers.
- Use strong parchment paper or a silicone baking mat (paid links).
- Spread the crackers out on the baking sheet so they do not touch.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Sabina says
They were incredibly crunchy, almost hard. I would like the texture to be more like potato chips. I will try adding a ground potato to the mixture 😉
Nisha Melvani, RDN says
Add potato starch maybe!
Kristina says
These are delicious! Do you think we can use this recipe in the dehydrator as well? Thanks!
Nisha Melvani, RDN says
So glad you enjoyed the recipe. I haven't tested this option.
Joan Cowling says
I am thinking of purchasing the long pepper. Do you add it in addition to the 1/4 tsp of pepper or substitute? I love your recipes and really appreciate your Instagram!
Nisha Melvani, RDN says
Hi. Yes, I add it in addition as it does not contain piperine found in black pepper. I add the long pepper to many of my meals when serving and it adds a delicious kick!
Stacey Shelby says
Can I buy the parchment paper other than Amazon?
Nisha Melvani, RDN says
Yes. Any good parchment will work or even a silicone mat!
Ro says
These are awesome!! Have made 3 batches already.....Thank you for the great recipe xx 🙂
Nisha Melvani, RDN says
Awww makes me so happy to hear that you are loving them. Thank you.
Amy says
What salt free seasoning do you use?
Nisha Melvani, RDN says
https://amzn.to/3KwFB2c
Milda says
These are amazing! Curious to try with some other flours. Thanks for the recipe!
Nisha Melvani, RDN says
I'm so glad you enjoyed them. Thank you.
Susan says
Can I just use cooked chickpea and all the spics to blend in the vitamix to very fine instead of chickpea flour? It seems less processed if using cooked chickpea.
Nisha Melvani, RDN says
I have not tested this so I can't say of the texture would be good.
Keren says
Just made them! Good recipe! Thanks!
Nisha Melvani, RDN says
So glad you enjoyed them! Thank you.
CeeCee says
These look great! Has anybody tried it with a silpat baking mat instead of parchment paper?
Nisha Melvani, RDN says
I'll do this tomorrow!
Nisha Melvani, RDN says
Yes a silicone baking mat works great.
M/W says
Wondering if these could be cooked like a pancake? Have you tried doing them this way?
Nisha Melvani, RDN says
Yes that would work!
Geetha says
Love this recipe , thanks for sharing . Surprised that there is no oil spray onto to chick pea flour cookies , not sure if I missed reading the same in the recipe . I am going to try with and without oil spray .
Nisha Melvani, RDN says
No oil is required for making these if you use good quality parchment paper! They peel right off!
Ellen says
Looks delicious, I’m definitely gonna try to cook it!
What is the reference for the nutricional facts? Is it the entire recipe or the portions?
Thanks!
Nisha Melvani, RDN says
Hi. It's for one serving.
Rick says
Just curious, are there any drawbacks to using a silicone pad instead of parchment paper when making this recipe?
Nisha Melvani, RDN says
I think it should work fine with a silicone pad. Let me know how it goes!
Gary Williams says
These look very good! How sturdy are they? Are they strong enough for dipping hummus?
Nisha Melvani, RDN says
Absolutely! Very sturdy!!!
Jennifer says
Is there another flour I can substitute for chickpea? I can’t eat chickpeas (such a bummer because I love them)?
Nisha Melvani, RDN says
I have not tested it with oat flour or other types. I will soon!
L says
Please share another grain free flour option if Chickpea isn't available e.g. almond or coconut perhaps?
Nisha Melvani, RDN says
Will do soon!
Nisha Melvani, RDN says
Sure but I would need to test it first.
M says
Hi Nisha!
Just wondering if you've been able to test the recipe with almond/ coconut flour as yet?......i can't have legumes at all! 😞 i would love to try them, they look delicious 😋
Nisha Melvani, RDN says
I have not tested these yet. Sorry.