Chickpeas Crackers for Home Bakers Challenge

Gram Flour Crackers, Spicy Crackers, Savory Crackers, Home Bakers Challenge.

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For September’s Home Bakers Challenge Priya challenged us with some cracker recipes. I chose to bake chickpeas crackers.

Gram Flour Crackers,  Spicy Crackers, Savory Crackers, Home Bakers Challenge,

These are spicy crackers that can be snacked on anytime of the day and also a great tea time snack. I followed the recipe as give with addition of extra chili powder. It was spicy for my taste and would not have minded even if I left out that extra chili powder. The recipe also called for sprinkling some salt on the crackers half way into baking which I did not do.

Gram Flour Crackers,  Spicy Crackers, Savory Crackers, Home Bakers Challenge,

Source: Versatile Vegetarian Kitchen
Total Time: 25 – 30 minutes
Preparation: 10 – 15 minutes
Baking Time: 15 minutes
Yields: 1.2 cups of crackers


  • ¾ cup All Purpose Flour
  • ¼ cup Chickpeas Flour ~ Besan ~ Gram Flour
  • 1 tsp. Sugar
  • ¼ tsp. Salt
  • ½ – ¾ tsp. Chili Powder (I used ¾ tsp. and for milder spice level, use ½ tsp.)
  • ¼ tsp. Garlic Powder (opt.)
  • ¼ tsp. Onion Powder (opt.)
  • 3 tbsp. Olive Oil
  • 2 – 3 tbsp. Water (as required, I used 2 tbsp. + 1 tsp. water)
  • Salt to sprinkle on crackers


  • Preheat the oven to 325 F.
  • Line a large cookie or baking sheet with a parchment paper or aluminum foil.
  • Take flours, onion powder, garlic powder, ¼ salt, and chili powder in a bowl and mix well.
  • Add oil and mix the flour.
  • Add water, 1 tbsp. at a time to make the dough. I used 2 tbsp. + 1 tsp. water and the dough need not be very smooth, a little crumbly will work too.
  • On lightly floured surface, roll out the dough very thin, 1/8” in thick or into a 12 x 12” square. I divided the dough into two and rolled out each ball into 1/8” thick.
  • Using a knife or a pizza cutter, cut the rolled dough into 1 ½” squares. I wanted to cut them into 1 ½” diamonds and ended up cutting into 1” pieces. Also, try to cut them into even sizes, unlike mine which were of various sizes. Even size crackers will bake evenly.
  • Transfer to a baking sheet, making sure they are not touching each other. These do not require too much space between them.
  • Bake for 10 minutes in preheat over, turn the sheet around and bake for another 5 – 10 minutes until lightly golden. ½ a tsp. of salt can be sprinkled on top of the crackers after baking for 10 minutes, before turning the baking sheet. I did not sprinkle.
  • Transfer to a cooling rack or a plate and let the crackers cool. Crackers will become crisp after they cool. Cool completely and store in an air tight container.


  • Temperatures vary from oven to oven. Use the baking times mentioned above as a guideline when baking.
  • One can add more herbs of choice in addition to garlic and onion powder.

Events: This goes to Anitha’s Bake Fest # 36, an event started by Vardhini
Home Bakers Challenge

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