Chia & Chickpea Crackers




About: Lifelong interest in making and learning new things.

Chia & Chickpea crackers are a delicious snack, made from wholesome ingredients that are naturally gluten-free and good for you!

This recipe is simple and allows you to customize according to your tastes. It takes about 30 minutes to make.

It is especially good as a trail snack as it keeps well, replenishes energy and electrolytes, and keeps hunger at bay as you move down the trail.

Step 1: Ingredients

The ingredients that go into making these crackers are 100 percent natural. There are no added chemicals or preservatives.

The ingredients listed below will make roughly 40 bite-sized crackers.

1 cup chickpea flour
1 teaspoon gluten-free baking powder
.5 teaspoon sea salt
.25 teaspoon ground cumin
2 tablespoons Sun-dried tomatoes
2 tablespoons fresh parsley
1 tablespoon fresh arugula
1 tablespoon chia seed
1 tablespoon oil
6-8 tablespoons water

1 cup = 237 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

To start, clean dried chickpeas and grind them into flour, or purchase chickpea flour from the store or online.

As seen in Photo 1, take the Sun-dried tomatoes, place into a mortar and with the pestle, grind into a coarse meal. Place ground tomato meal in a coarse sifter and sift the finer particles into a bowl. Return the larger pieces to the mortar and grind further. Once all of the tomato meal passes through the sifter, you are done (Photo 2). Grinding the Sun-dried tomatoes ensures that there are no large hard pieces of dried tomatoes in the crackers.

Grind the cumin seed with the mortar and pestle into a coarse powder.

Mince the herbs into fine pieces.

Photo 3 shows all of the dry ingredients along with the herbs. It is quite a colorful array!

Step 2: Mixing the Cracker Dough

Add all of the dry and fresh ingredients into a bowl and mix thoroughly with a large sturdy spoon.

Add the oil then gradually add the water. Mix lightly until the ingredients clump together.

Use your hands to form a doughball in preparation for rolling out the dough.

Step 3: Rolling Out the Cracker Dough

Line a cookie sheet with baking paper and place the cracker doughball in the center of the sheet. Use your hands to flatten it then use a rolling pin to gradually roll out the dough into a flat sheet.

Strive to get the sheet of dough as thin and as uniform in thickness as possible, remembering that the dough will rise in the oven and increase in thickness.

Once the cracker dough is rolled out, score the sheet into bite-sized squares with a pizza wheel cutter. No need to cut all the way through as the crackers will break along the scored lines once they are baked.

Finally use a fork to make holes in the crackers prior to baking.

The cracker dough is actually quite lovely with the myriad flecks of red, green and black embedded into the tan colored chickpea flour.

Step 4: Baking the Chia & Chickpea Crackers

Heat the oven to 350 °F (177 °C) and place the baking sheet with the scored cracker dough in the center of the oven. Bake for approximately 15 to 20 minutes. Keep a watchful eye on the crackers as they bake. Once the outer edges start to brown as seen in the Photo, remove the crackers from the oven and allow to cool. The aroma of the baking crackers is wonderful!!

Once the chia & chickpea crackers have cooled, break them along the scored lines and enjoy!

If you have great will power and are able to refrain from devouring the entire lot, store the crackers in an air-tight container.

Step 5: Final Thoughts

The chia & chickpea cracker recipe can be adapted to suit personal tastes. I used parsley and arugula which happen to be in my sleeping garden, poking green shoots through the snow. Other herbs such as fresh basil, cilantro, rosemary, thyme or marjoram could also be used.

I used peanut oil but olive oil would be another great option.

One could also vary the amount of salt. If a saltier cracker is desired for replenishing salt while hiking in hot weather, salt could be sprinkled on top of the crackers prior to baking.

Sometimes, in the minds of some, gluten-free can be synonymous with deprivation, but it really isn't!

The chia & chickpea crackers are a great tasting snack made from fresh natural ingredients, each with their own healthful properties, that just happen to be gluten-free!

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    12 Discussions


    1 year ago

    This looks really delicious! Especially coming from a person who hates saltines and only Club butter crackers. I love how u put sundried tomatoes and spices in it, i bet this taste spectacular with with a semisoft cheese ♡ Voted for u!

    3 replies

    Reply 1 year ago

    Thank you for your encouraging words and vote of support! The taste of chickpea flour can be a little dominating so I like to add other ingredients which create a very nice blending of flavors. The chia provides a very nice texture and subtle crunch. Soft cheese is truly a great topping for the crackers. You have such great insight into food!


    1 year ago

    I loved this recipe, so simple yet so full of things I love. What about storing the dough or the crackers? Any tips on how we should do it?

    1 reply

    Reply 1 year ago

    The hallmark of a cracker is its crispiness. It is best to store the crackers in an airtight container. For longer term, you can freeze crackers in an airtight container. High humidity can undo cracker crispiness. To restore crispiness, place crackers on a cookie sheet and place in oven for 5-10 minutes.

    I have seen online where others describe freezing cracker dough for later use but I don't have any experience storing the dough as typically I grind the chickpeas into flour, make the dough and bake.

    Perhaps others who are reading this can respond with information on cracker dough storage.

    Glad to know that you loved the recipe and hope you can make a batch soon!

    Tsanabealways curious

    Reply 1 year ago

    I was in need of a mortar and pestle but wanted something different. I found one, online, that had a machine-smoothed interior but the exterior was rough and unworked. I was excited to find it and almost bought it but the price caused me to pause and think again. My next thought was to make my own. I found a piece of igneous rock that had an irregular concave surface. I used another hard rock to peck away the irregularities until I had a small shallow bowl. For the pestle, I went to the river and found an elongate rock that had been worn smooth after centuries of tumbling along in the riverbed. The two rocks have served me well as they are small enough to hold in my hand while I grind small quantities of food items. You might be able to find a similar type of rock with a concave surface in the countryside where you live. It would be fun just to get out in Nature to go have a look.

    always curious

    1 year ago

    I started making my own health crackers after I read the ingredients in what I thought was a good product. I use all types of flour, mixed with oil and water, rolled out and baked. Taste is good especially if I have 2 flours (buckwheat and rice, for instance) as well as adding couple drops of toasted sesame oil, or pumpkin oil, as well as adding sesame seeds, crushed peppercorns, pumpkin seeds (crushed a bit), sunflower seeds - sprinkled over the top and rolled into the pastry. Variety is almost endless. I do not eat gluten free for health reasons, but sometimes simply because of the different taste. And I am not able to source all the ingredients for more variety in my cooking, so do the best with what I have. I love knowing that I have cooked a relatively healthy food and it does not take up much time to bake. Problem is always not "nibbling" all in 1 or 2 days!

    Will certainly try to source some of the ingredients. Looks delicious! Thanks.

    1 reply
    Tsanabealways curious

    Reply 1 year ago

    Your healthy crackers sound amazing! I agree, the variations are endless yet the technique remains simple and straightforward. I would have never thought to use crushed peppercorns....I will have to give that a try, thanks!

    Penolopy Bulnick

    1 year ago

    I watched them make crackers on the Great British Bakeoff and I just keep thinking, why would you do that it takes so much time and you can just buy them. Then I see crackers like yours and think, these are totally worth making :D

    Totally tasty looking crackers!

    1 reply
    TsanabePenolopy Bulnick

    Reply 1 year ago

    My first introduction to homemade crackers was when I visited friends on a cold winter evening. My friend quickly made a batch of crackers and placed them in the oven. The aroma was wonderful and the oven kept the tiny kitchen warm. Soon we were sitting at the kitchen table, munching on delicious crackers and talking far into the night. Once you make crackers, you just want to make more!