Chickpea Protein Crackers

Gluten-Free · No Starch · Low Glycemic

No-Starch Chickpea & Peanut Protein Crackers

Crispy, grain-free crackers built on a chickpea protein and defatted peanut powder base, bound with psyllium and inulin fiber. Deep golden color, nutty flavor, and a satisfying snap.

Prep 10 min

Bake 20–26 min

Total ~43 min

Yield 4 servings

Ingredients

• 40 g chickpea protein powder
• 20 g defatted peanut powder
• 20 g inulin (chicory root fiber powder)
• 10 g psyllium husk powder
• 10 g oat fiber or bamboo fiber
• ¾ tsp fine sea salt
• ½ tsp garlic powder
• 1 tsp dried rosemary, thyme, or smoked paprika
• 2 tbsp olive oil
• 90 ml warm water

Instructions

1. Mix dry ingredients Whisk together chickpea protein, peanut powder, inulin, psyllium, oat or bamboo fiber, salt, garlic powder, and your chosen herb or spice until fully combined with no clumps.
2. Add oil Drizzle in the olive oil and rub into the dry mix with your fingers or a fork until it resembles damp sand. The peanut powder contributes residual fat — reduce oil to 1 tbsp on subsequent batches if the dough feels greasy.
3. Add water and form dough Pour in warm water gradually while stirring. The psyllium gels immediately — mix until a firm, pliable dough comes together. It should not be sticky. If it crumbles, add water 1 tsp at a time.
4. Rest 5 minutes Let dough rest uncovered for 5 minutes. Psyllium continues to hydrate and the dough firms up and becomes easier to handle.
5. Preheat oven Preheat to 160°C (325°F) with a rack in the center. Do not exceed this temperature — peanut powder browns faster than chickpea protein alone.
6. Roll thin Place dough between two sheets of parchment and roll as thin as possible — aim for 1.5–2 mm. Thinner means crispier. Peel off the top sheet.
7. Score and season Cut into rectangles, squares, or rustic shards using a knife, pizza cutter, or bench scraper. Optionally press flaky salt or sesame seeds onto the surface. Transfer parchment and dough onto a baking sheet.
8. Bake 20–26 minutes Bake until deep golden at the edges and dry and firm to the touch. Begin checking at 18 minutes — the peanut powder accelerates color development.
9. Cool completely Cool on the pan for at least 10 minutes before breaking apart. Crackers crisp up significantly as moisture escapes during cooling. Do not judge texture while hot.

Notes

Texture If crackers are chewy rather than snappy, return to a 150°C oven for 8–10 minutes to drive off remaining moisture.

Flavor Variations Cumin + smoked paprika · Za'atar + sesame · Ginger + tamari powder + sesame · Cinnamon + allulose (sweet cracker)

Inulin Note Inulin may cause digestive discomfort in large amounts. If sensitive, reduce to 15 g and increase oat or bamboo fiber to compensate.

Storage Airtight container at room temperature up to 5 days. Re-crisp at 150°C for 5 minutes if they soften.

Recipe structured with Schema.org/Recipe markup — gluten-free, vegan, low-glycemic