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Crispy crunchy protein crackers, made with chickpeas and quick-cooking oats.

Crispy Chickpea Crackers

  • Author: Inna Fooks
  • Total Time: 50 minutes
  • Yield: 20 1x


Introducing a delicious cracker recipe suitable for babies 6 months and over. These crackers are perfect as a teething biscuit, an after-school snack, or a lunchbox favorite. They’re gluten-free, dairy-free, vegan, and packed with protein and fiber. Making them is easy and requires just a few simple ingredients. Perfect for busy parents looking for a healthy snack option for their kids. Give it a try and discover a new family favorite snack.


Units Scale
  • 1 can organic chickpeas, drained (390ml)
  • 1 cup quick-cooking oats
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 tsp lemon juice
  • 1 tsp salt


  1. Preheat the oven to 360°C (180°F).
  2. In a food processor, pulse the chickpeas for 5-10 seconds.
  3. Add the oats, olive oil, garlic, lemon juice, and salt to the food processor and process until dough-like ball forms, about 20-30 seconds.
  4. Place the dough on a lined baking sheet and press it down with your hands. Place a second sheet of parchment paper on top and use a rolling pin to roll the dough out to a thickness of 5mm.
  5. Use cookie cutters or a pizza cutter to cut the dough into cracker shapes. Use a fork to prick holes in the center of each cracker.
  6. Bake in the preheated oven for 40 minutes.
  7. Remove from the oven and let the crackers cool on the baking sheet. Break into individual crackers and enjoy.


  • Save any scraps and use them as croutons.
  • Store in an airtight container or Ziplock bag for up to a week.
  • The dough can be frozen for up to 1 month.
  • Prep Time: 10
  • Cook Time: 40
  • Category: Snack, lunch
  • Method: Oven
  • Cuisine: American

Keywords: crispy cracker, chickpea cracker, oat cracker, healthy cracker, homemade cracker, simple cracker


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