Chickpea Crackers
Crispy chickpea crackers made with chickpeas, oats, and simple seasonings. A nutritious snack perfect for kids and adults alike.
Servings: 6
Calories: 63kcal
Equipment
- Food Processor
Ingredients
- 1 small carrot
- ⅓ cup rolled oats
- 1 can chickpeas drained, washed and patted dry.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon baking powder
- 2 tablespoon olive oil
- ½ teaspoon salt *do not add if making for a baby
Instructions
- Preheat your oven to 160℃ (fan) / 175℃ / 375℉ and line a large baking sheet with parchment paper.
- Peel and grate the carrot. Place the grated carrot in a clean cheesecloth or dish towel and squeeze out as much liquid as possible.
- Add the oats to a food processor and blend until they resemble flour. Add the drained chickpeas and blend again until fully combined. Next, add the grated carrot, spices, baking powder, and olive oil. Blitz until a soft, smooth dough forms.
- Transfer the dough to a well-floured work surface. If the mixture feels sticky, keep turning and kneading it, allowing it to absorb some flour until it's manageable and easy to roll.
- Roll the dough out to approximately 3mm (⅛ inch) thick. For a crispier cracker, roll it thinner; for a softer, chewier texture, roll it slightly thicker.
- Use a sharp knife, pizza cutter, or small cookie cutter to cut the dough into your desired shapes. (Smaller crackers are ideal for kids and adults, while longer sticks are perfect for baby-led weaning.) Gather any scraps, re-roll, and repeat until all the dough is used.
- Transfer the uncooked crackers to the prepared baking sheet, leaving a little space between each one. Use a fork to poke small holes in each cracker to prevent air pockets from forming.
- Bake for 15 minutes, remove the tray from the oven, flip the crackers, and rotate the tray. Return to the oven and bake for a further 10 -15 minutes.
Video
Notes
- Cooking times will vary depending on the thickness of the dough and how hot your oven runs. Keep an eye on the crackers as they can burn quickly.
- Crackers are a potential choking hazard for children under 2 years old. For younger children, roll the dough thicker for a softer texture. Please refer to the Recipe FAQ section for more details.
- Storage: If storing for longer than a day, it's best to freeze the crackers as they can soften. They taste great straight from the freezer!
Nutrition
Calories: 63kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 201mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1392IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg