Chickpea and corn crackers are appetizing, fast and unusual. Imprecise in form but decided in substance. To be served with sauces and cheeses for an original aperitif. Maybe to accompany a particular soup or stew. Gluten-free crackers spiced according to your tastes with different seeds and odors such as: pepper, rosemary, oregano, fennel, chilli.
Chickpea and corn crackers
250 gr of chickpea flour
250 gr of instant polenta
cold water (about 450 ml)
black pepper or other spices
Turn on the oven at 180 °C/350°F.
place on a baking sheet baking paper and grease with olive oil. In a bowl add the chickpea flour and instant polenta, salt and pepper; mixed with a fork. Slowly add the cold water until it forms a homogeneous and workable mixture. If the dough is soft, add more chickpea flour. Roll out with a rolling pin using other chickpea flour.
Cut into squares and holes in the surface with a fork. Cut into squares and holes in the surface with a fork. Grease with olive oil and bake for 15-20 minutes until golden brown.
Suitable for gluten intolerant. A quick snack for those who follow a diet and prefer an alternative product to the industrial one. You can use these chickpea and corn crackers with cheese or sauces.
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