Description
These simple, crunchy chickpea crackers are a nutritious, gluten-free snack made with canned chickpeas, nut butter, and rolled oats. They’re perfect for a healthy toddler snack, dipping, or adding to a cheese board.
Ingredients
Scale
- 400g (14 oz) can chickpeas, rinsed and drained
- 1 cup rolled oats
- 1/4 cup natural nut butter (almond, peanut or tahini)*
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 160°C (320°F) fan-forced and line a baking tray with baking paper.
- In a food processor, add the rinsed and drained chickpeas, rolled oats, nut butter, and seasonings.
- Blend for about 2 minutes, or until the chickpeas are finely mashed and the mixture starts coming together into a dough. Scrape down the sides as needed to help everything blend evenly.
- Add a small splash of water to bring the dough together, then pulse to combine.
- Divide the dough into 4–5 portions. Roll each portion out thinly with a rolling pin, then cut into your desired cracker shapes. Repeat until all the dough is used.
- Transfer the crackers to the prepared baking tray and bake for 25 minutes, or until lightly golden and crisp.
- Let the crackers cool completely before serving for maximum crunch.
Notes
- Store in an airtight container for 1–2 weeks or freeze for up to 2 months, refreshing in the oven if needed.
- Use a smooth natural nut butter (100% nuts).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Blend + bake
- Cuisine: Australia