Cheez-pea crackers are a game-changer for anyone craving a crunchy, healthy snack. With just three main ingredients plus spices, they’re incredibly easy to make at home. Not only are these crackers gluten-free, but they also pack a punch of protein and fibre, making them a nourishing choice over packaged snacks. First, you blitz chickpeas, mature cheddar, oil, and seasoning into a dough. Then, you roll it out super thin and bake on a piping hot tray until crisp. To keep them extra crunchy, you can leave them to cool in the oven with the door slightly open. Enjoy them fresh for the best texture or revive their crunch with a quick air-fry the next day. These homemade crackers bring simple ingredients together in a way that’s both satisfying and wholesome.
Perfect as a healthy snack, for kids’ lunchboxes, or served with dips at your next party, these chickpea crackers are a brilliant alternative to shop-bought versions that often contain refined flours, palm oil or additives. You’ll love how budget-friendly they are too — one can of chickpeas goes a long way! Whether you’re gluten-free, trying to eat more plant protein, or just fancy something wholesome and satisfying, this recipe ticks all the boxes.
Ways to enjoy them
- Serve with hummus, guacamole or your favourite dip.
- Crumble into soups or salads for extra crunch.
- Add to a lunchbox for an on-the-go savoury snack.
- Enjoy with a chilled drink as a healthy alternative to crisps.
- Serve on a snack board with cheese, olives and fruit.
Tips
- Roll it thin: The thinner you roll the dough, the crispier the crackers — take your time with this step!
- Hot tray = crisp base: Preheating the tray helps get that crunchy bottom layer.
- Toothpick tip: Poke tiny holes for an authentic cracker look (optional, but cute).
- Use what you have: No rolling pin? A glass bottle works just fine.
Swaps
Chickpeas: I only made this recipe with chickpeas but white beans or butter beans should have a similar result — just make sure they’re well-drained and patted dry.
Cheddar: can be swapped for parmesan, gruyère, or a strong vegan cheese.
Flavour options: Add paprika, rosemary, za’atar, or nutritional yeast for an extra kick.
Storage
Fridge: Store in an airtight container for up to 2 days — they’ll soften slightly.
To crisp up again: Pop in the air fryer for 1–2 minutes at 180C or reheat in the oven.
Freezer: Not recommended — they lose their crunch and texture.
More Crackers Ideas
Cheesy Chickpea Cracker
Ingredients
- 1 can chickpeas
- 60 g cheddar grated (I used extra mature cheddar)
- 1 tbsp oil
- Salt
- Optional:1/2 tsp garlic powder
Instructions
- Preheat the oven at 180C (we will use a large baking tray, make sure it is already inside the oven, we want it piping hot for a later step)
- Add all your ingredients into a food processor and blitz.
- Cut 2 large pieces of baking paper and use one for your surface.
- Add the dough, flatten it out a bit with your hands then add the second baking paper sheet on top.
- With a rolling pin (or a long robust glass!) roll out the dough until it becomes very thin.
- Remove the top layer of baking paper and with a knife cut the dough into small squares (and if you really want to go the extra mile, with a toothpick, make a tiny hole in the center).
- Transfer the whole thing to a large baking baking tray, make sure the tray is piping hot.
- Bake for 15 mins at 180C (times might change slightly based on your rolling skills , if the dough is too thick it will take a bit longer to bake, just keep an eye).
- For a better and crunchier result, once the oven is off, I left the oven door open and let the crackers cool down into the oven.
Video
Notes
To make them crunchy again I air fry them for 1-2 minutes at 180C just before serving.