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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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I used to love all kinds of crackers; from the fancy ones you buy at a specialty grocery stores, plain ole saltines and everything in between.  Once I got in the habit of reading ingredients on everything (you should totallly do this too!) I put into my cart fewer and fewer crackers were allowed in.  I knew all the additives weren't going to make me feel better so I started going without crackers. 

I have seen people make crackers at home but I never really considered it until the idea of using chickpea flour as a base popped into my head.  Then I got excited!  This flour makes these a delicious protein packed snack and the added rosemary and black pepper add lots of flavor.  This will be a new travel staple for me so I am no longer tempted to buy crackers at the airport or gas stations. 

Add all dry ingredients to the bowl: chickpea flour, baking powder, pepper, salt and rosemary.


Stir in wet ingredients until it all comes together.


Knead for a couple of minutes, roll into a ball and let sit for 10 minutes.


Place dough between two pieces of parchment paper and use a roll out until it is about 1/8th of an inch thick.


Using a pizza cutter (or knife) cut into about 1 inch squares.


Using the bottom piece of parchment paper move to sheet pan.


Bake 18 to 20 minutes in a 350° oven.


Remove from oven, let cool, break up and enjoy!


Love and snacks,


Rosemary & Black Pepper Crackers


1 cup chickpea flour
1/2 tsp baking powder
1/2 tsp black pepper, fresh ground
1/4 tsp pink salt
1 tbsp fresh rosemary, minced
4 tbsp water
1 tbsp olive oil


1. Mix chickpea flour, baking powder, pepper, salt and rosemary into a medium sized bowl.

2. Stir in water and olive oil until it comes together as a dough.   Using your hands if needed.

3. Knead 3 to 4 minutes.

4. Let dough rest for 10 minutes.

5. Place the dough between two sheets of parchment paper.  Using a rolling pin, roll dough out to about 1/8th an inch thickness.

6. Using a pizza cutter or a knife, cut into 1 inch squares.*

7.  Keeping the crackers on the bottom piece of parchment paper slide onto a sheet pan. 

8. Bake at 350° for 18 to 20 minutes.  Until lightly browned.

9. Remove from oven, let cool and break up along cut edges.

Notes- *You can cut them larger or in different shapes if you like.  Triangles would be great if you want to eat these with a dip.  **Eat within 4 days.

Equipment needed: measuring cups and spoons, medium bowl, spoon to stir, cutting board, parchment paper, rolling pin (or wine bottle!), pizza cutter or knife and a sheet pan.

*This post contains affiliate links.  They are in bold.  I only share products I love and use on a regular basis.  If you are interested in seeing what products I use and recommend simply click the word(s) in bold.  If you are moved to buy it, I will receive a small commission that helps support this blog and other projects I am working on.  Thank you for your support!

Products used for this recipe:

Bob's Red Mill Garbanzo Bean Flour - 16 oz.
Aluminum Free Baking Powder
If You Care Parchment Baking Paper, 2 Pack
Boos Block Maple Cutting Board
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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.