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
Pro tip: Baking the crackers on a preheated tray ensures a golden and crunchy finish, and leaving them to cool in the oven with the door open gives them that extra crispiness.
I suggest to eat this straight away as the day after they’ll loose the crunch (but they still taste the same, don’t worry!).
To make them crunchy again I air fry them for 1-2 minutes at 180C just before serving.
To make them crunchy again I air fry them for 1-2 minutes at 180C just before serving.