These gluten-free Savory Parmesan-Garlic Crackers are sturdy enough for dipping, and feature a slightly nutty, garlic-Parmesan flavor.
I’ve had the same bag of chickpea flour in my pantry for longer than I care to admit; it’s been through several moves (three, I think?) and made into things like Indian Potato Cakes and Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings (side note: that soup is one of the most popular soup recipes on my site…plus it’s vegan!).
Chickpea flour doesn’t get utilized nearly often enough in my kitchen, as evidenced by the fact that the same bag is still not gone (and surprisingly still not expired, lol!). So today chickpea flour is getting a little time in the spotlight, all the while helping bump up the nutrition in this recipe!
Chickpea flour is fairly dense compared to other flours, which is useful here because I wanted a sturdy cracker that’s as perfect for dipping into thick spreads as it is served with sliced cheese. There’s nothing worse than dunking a cracker in dip, only to have it snap in half! That’s not the case with these beauties.
These are sturdy enough to serve with thick dips and spreads, no knife for spreading required. They’re flavored with garlic and Parmesan, with a slight nuttiness. If you enjoy making homemade crackers and are looking for another gluten-free version to try, I highly recommend this recipe!
Here are a few ideas for what to serve with these crackers:
Warm Cheesy Garlic and Kale Dip
Have you made homemade crackers?
- 1 cup (112 g) almond flour (I used Bob's Red Mill)
- ¼ cup (30 g) chickpea flour (I used Bob's Red Mill)
- 1 oz (30 g) freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian herb seasoning
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 to 3 tablespoons water (slightly more or less as needed)
- ½ teaspoon flaky sea salt
- Preheat oven to 350F.
- Whisk together the almond flour, chickpea flour, Parmesan, garlic powder, Italian herb seasoning, and black pepper in a medium bowl. Stir in the olive oil. Stir in the water 1 tablespoon water at a time, adding enough water so it comes together as a dough.
- Line an 8 by 8-inch baking dish with parchment paper so that the paper hangs over 2 sides. Press the dough into the prepared baking dish, using a metal spatula to even out the dough.
- Once the dough is pressed into uniform thickness, carefully use the overhanging parchment paper to pull out the dough in 1 square. Sprinkle on the flaked sea salt, lightly pressing it into the top of the dough, and then cut it into 16 crackers.
- Arrange the crackers about 1 inch apart on a large baking sheet and bake until the crackers are light golden and crisp, about 25 to 30 minutes, rotating the tray once. Cool completely before removing from the tray and serving.
- Store in an airtight container at room temperature for up to 2 weeks.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I am loving these! I do indeed make homemade crackers and these need to happen soon. Funny I just picked up some brown rice flour and chickpea flour over the weekend experimenting with a ginger cookie.
Thanks my dear for the recipe! Hope things are going well in your neck of the woods. :)