Easy chilli and rosemary crackers prepped and cooked in less than half an hour. This recipe is made with chickpea flour, to add a little protein too. Perfect for snacking, dipping, or adding to a lunch platter.
Served here with some pea and rocket dip, which will be tomorrow’s recipe. I made larger square crackers here, and made 20 crackers in total, but you can opt to cut them larger and make crispbread style crackers or small bitesize ones if you’d prefer. Please note that larger crispbread style crackers may take an extra few minutes to cook.
NUTRITIONAL INFORMATION
As I mentioned above, I made this recipe with chickpea flour, which adds extra protein and vitamins compared to regular plain flour, and you’ll see in the substitutions section below that you can make this recipe with any flour, but the following information is based on using chickpea flour.
Each cracker contains 42 calories, 1.7g of protein and 1g of fibre. A four cracker serving contains 10% of the recommended daily amount of B1 and a third of your daily folate.
INGREDIENT CHOICES AND SUBSTITUTIONS
I’ve used chickpea flour for the added protein here, and chickpea flour is typically a very cheap ingredient to buy, as well as being naturally gluten free. If you can’t see chickpea flour in your local supermarket, you can buy a packet of dry chickpeas and blend them using a milling blade in your blender to make your own at home.
However, chickpeas do add an earthy taste to this recipe that some people may not like, if you’d prefer a plain salted base to go with your chilli and rosemary, you can make this recipe with gluten free plain flour, or regular plain flour if you don’t need it to be gluten free.
HOW TO STORE AND KEEP
Store in a tin or airtight container and they should keep for up to two weeks.
CHILLI & ROSEMARY CRACKERS RECIPE
Addictive gluten free, high protein chilli & rosemary crackers, perfect for snacking, picnics and dipping.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Chilli & Rosemary Crackers Recipe
Addictive gluten free, high protein chilli & rosemary crackers, perfect for snacking, picnics and dipping.
Course Snack
Cuisine Mediterranean
Keyword Rosemary Crackers Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 20 Crackers
Calories 42 kcal
Ingredients
- 150 g chickpea flour
- 80 ml water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp dried rosemary
- 1 tsp chilli flakes
- Plus extra oil and salt for brushing
Instructions
- Set your oven to 220C. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it’s sticky, add a little more flour so it’s nice and smooth.
- Sprinkle your surfaces and rolling pin with flour and roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares. If you get uneven edges when rolling, simply cut your edges so they have clean lines and re-roll the edges.
- To get your crackers to crisp nicely, brush the squares with a little oil and sprinkle with some salt. Prick each square a couple of times in the middle with a fork.
- Transfer the crackers to a sheet of baking paper on a baking tray, separating each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool before eating/ serving.
