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1 cup Chickpea Flour ((note 1) also called garbanzo bean flour (NOT besan!) )

2 tablespoons Extra-Virgin Olive Oil ((note 2))

4 tablespoons Lukewarm Water ((note 3))

1 teaspoon Bagel Seasoning ((note 4))

¼ teaspoon Cumin

¼ teaspoon Paprika

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1. Preheat the oven to 350 °F (180 °C).

2. Before you start, make sure you selected chickpea flour made from garbanzo beans, not besan flour as the ratio of dry/liquid ingredients would be totally different! Besan flour needs less liquid.

3. In a mixing bowl, add chickpea flour and use a whisk to stir and break any lumps.

4. Whisk in bagel seasonings and spices if desired.

5. Add olive oil and 3 tablespoons of water. Stir with a rubber spatula, and if too dry, add the extra tablespoon of water. When it gets difficult to stir, lightly oil your hands and knead to form a soft dough.

6. Place the dough between two pieces of lightly oiled parchment paper and roll it with a rolling pin. I like to fold my parchment paper into a rectangle shape so the dough rolls into a perfect rectangle creating lovely square crackers.

7. Roll into a 0.1-inch thickness (2mm) peel off the top piece of parchment paper, then use a pizza wheel to cut out crackers.

8. Slide the piece of parchment paper with the chickpea tortilla chips onto a baking sheet and gently spread each cracker from eachother.

9. Bake on the center rack for 12-14 minutes at 350 °F (180 °C) until lightly golden brown and crispy. They firm up even more as they cool down, the longer you bake them, the harder and crispier they get.

Notes

Note 4: Bagel seasoning contains sesame seeds, onion powder, garlic powder, and salt. If you don’t have this at home swap for ½ teaspoon of salt + ¼ teaspoon of onion powder + ¼ teaspoon of garlic powder + ¼ teaspoon of black/white sesame seeds.

Storage: Store the crackers at room temperature in a sealed container for up to 2 weeks. You can double or triple the recipe and freeze the crackers for later in a sealed bag.