This chickpea seed cracker recipe is about to become your next pantry staple. It’s delicious, nutritious, and incredibly versatile—a perfect match for dips, hors d’oeuvres, and even salads.
You’ll want to bookmark this one! Try these crackers with Roasted Carrot Harissa Hummus or Curry Chicken Salad. I’ve also discovered they make an excellent gluten-free crouton alternative. Simply crumble them over your next salad for an extra crunchy, flavor-packed topping.
Pro Tip: The key to perfect crackers is rolling them out as thin as possible. A good heavy rolling pin makes all the difference in getting a crisp, delicate texture.
Why This Recipe is the Best
Gluten-Free & Nutrient-Dense – Made with chickpea flour & a variety of seeds, these crackers are packed with protein, fiber, and healthy fats.
Incredibly Versatile – Serve them with dips, cheese boards, or as a crunchy salad topper.
Long Shelf Life – These crackers store beautifully and stay crisp for weeks.
Super Easy to Make – No fancy equipment required, just a bowl, a rolling pin, and an oven.
Ingredient Substitutions & Variations
- Want More Flavor? Add ½ tsp smoked paprika, cumin, or garlic powder.
- Lower Sodium? Reduce kosher salt to 1 tsp and increase za’atar for extra seasoning.
- Spicy Twist? Add ½ tsp crushed red pepper flakes for a little heat.
Recipe Tips & FAQs
How to Get the Best Texture
Use a heavy rolling pin – The thinner the crackers, the crispier they’ll be.
Let the dough rest for 5 minutes – This allows the chickpea flour to absorb excess moisture.
Rotate & swap baking trays halfway through baking for even browning.
Frequently Asked Questions
Can I make these without za’atar?
Yes! You can replace it with nutritional yeast, or even furikake.
Can I bake these in one large sheet and break them later?
Yes! If you prefer a more rustic look, simply bake as a single sheet and break them into pieces once cooled.
How do I know when they’re done?
They should be golden brown all over and crisp to the touch. If they still feel slightly soft, bake for an additional 5 minutes.
Serving Suggestions:
On a Salad: Crumble them over a salad for an extra crunch. I love using them as croutons!
With a Dip: Pair them with Roasted Carrot Harissa Hummus or Curry Chicken Salad.
On a Cheese Board: Serve with manchego, chevré or blue cheese.
With Soups: Use as a crunchy side with butternut squash soup or lentil stew.
Storage & Shelf Life
- Room Temperature: Store in an airtight container for up to 3 weeks—they stay crisp for a long time!
- Re-Crisping: If they start to soften, pop them in a 325°F (160°C) oven for 5 minutes to refresh their crunch.
Pro Tip: Store crackers with a silica gel packet (like the ones found in seaweed snacks) to keep them crisp longer!
Final Thoughts
These crispy, nutrient-packed seed crackers are the perfect homemade snack—whether you’re pairing them with dips, adding crunch to salads, or enjoying them on a cheese board.
Try them out and let me know—are they you’re new favorite?
Birdy’s Chickpea Seed Crackers
Special Equipment
- 1 Rolling Pin
- 3 Silicone Baking Mats or parchment paper sheets
Ingredients
- 1 ⅓ cups chickpea flour
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ½ cup raw flax seeds
- ½ cup raw natural, white or black sesame seeds
- 3 tablespoon za’atar seasoning
- 1 tablespoon kosher salt, or 2 tsp and a pinch of sea salt
- ⅔ cup water
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 325˚.
- Using a rubber spatula, mix the chickpea flour, all the seeds, za’atar seasoning and salt together in a bowl.
- Add the water and olive oil and blend until well combined with the spatula. The mixture will be a little bit wet. Let it sit for 5 minutes to allow the chickpea flour to absorb some of the extra liquid.
- While the dough is resting, prepare your pans. You’ll want 2 standard baking trays (18×13). I like using silpats to roll out the crackers, but I understand most home cooks don’t have 3 of them, so go ahead and cut 3 pieces of parchment paper to 18 x 13 inches. If you do have 3 silpats, congratulations, you get to use (and clean) them all!
- Divide the dough roughly in half. Working with one half at a time, press the cracker dough down on a silpat or piece of parchment paper. Then add another silpat or piece of parchment paper on top, and using a rolling pin, roll the dough as thinly as possible. It should take up almost the entire piece of parchment or silpat, you can stop rolling when you have an inch of space on all sides (f you are using a silpat, the dark border is an inch wide). Sometimes I have to pinch parts off sides that have too much dough and fill in areas that don’t have enough. I do this until I have a thin, even rectangle. Repeat with the other half of the dough.
- Bake the crackers in the oven for 12 minutes and then rotate the pans 180 degrees and swap their position in the oven, so that they bake more evenly. Bake for another 12 minutes then remove the crackers from the oven.
- At this point, once they are cool enough to handle, break the crackers into the size cracker you desire. I like mine to be about 3×3 inches big. Place the crackers back on the sheet tray, not touching, and put them back in the oven. Bake the crackers for 10 to 15 minutes, until they are golden brown all over.
- Remove from the oven and allow to cool down, then store the crackers in an airtight container. They last forever, practically.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/
My daughter and I are obsessed with these crackers we always have a bag in the car for a quick snack. They’re our go to when we’re on the move. Sometimes we get fancy with turkey, cheese, or that carrot hummus (that we love), but honestly, they’re perfect just on their own.
Thanks so much Amber, I’m so glad you and your daughter found these recipes to be kid friendly 🙌
I never dreamed I would want to make my own crackers. Birdy’s crackers are the perfect taste and texture – absolutely delicious!
Thanks so much for checking out this recipe Liz!