Chickpea Crackers
Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Soy free, Vegan, Vegetarian
About the recipe
Crunchy, savoury, and super simple — these high-protein, baby-friendly crackers are allergen-free and perfect for toddlers who love a good crunch.
You asked for baby-friendly crackers and here they are! These chickpea crackers are super easy to make, free from common allergens, and perfect for little hands to hold. They’re made with chickpea flour (also known as besan), which means they’re naturally high in plant-based protein and fibre.
They’re quite crunchy, which makes them better suited for older babies or toddlers (12 months+) who are confidently chewing. Serve them with a nourishing dip or alongside soft veggie sticks for a balanced snack.
Suitable From
12 months+ due to their crunchy texture. If you want to serve them earlier, try baking them slightly softer or crumbling them into a veggie mash or yoghurt dip.
Allergen Info
- Free From: Gluten, dairy, eggs, nuts
- Contains: Chickpeas (legume — rare but possible allergen)
Storage
Store in an airtight container on the bench for up to 4 days.
Best enjoyed fresh — they will soften slightly over time, especially in humid climates.
Can be gently crisped in the oven again if needed.
Serving Suggestions
- Serve with hummus, guacamole, veggie dip, or plain coconut yoghurt
- Pack into lunchboxes for older toddlers
Ingredients
1 cup chickpea (besan) flour
1 tsp baking powder
1 tsp salt (omit for under 12 months or adjust to taste)
3½ tbsp water
1 tsp olive oil
Optional: kelp flakes to sprinkle on top
Method
Preheat your oven to 200°C (bake).
In a bowl, mix the chickpea flour, baking powder, and salt.
Add the olive oil, then slowly add the water while mixing, until a soft dough forms. It should be pliable but not sticky.
Knead the dough gently for a couple of minutes.
Place the dough between two sheets of baking paper and roll out evenly — you want the dough quite thin for a nice crunchy cracker.
Peel off the top sheet of baking paper and transfer the bottom sheet (with the dough) to a baking tray.
Gently score the dough into your preferred cracker shape — no need to cut all the way through.
Sprinkle over kelp flakes (optional but nutritious!) and bake for 10–15 minutes, or until golden at the edges and slightly puffed.
Cool, snap apart, and serve.
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