Pea Flour and Seed Crackers

If there's always a dip, hummus, or spread in your fridge waiting for something crunchy to go with it, this recipe is for you.

These homemade crackers combine Grano Pampa Pea Flour with seeds and simple seasonings to create an easy dough that bakes into thin, crispy crackers.

They're flavorful, easy to customize, and perfect for adding whatever seeds or spices you enjoy.

Making them at home also means you know exactly what's in them—and you can prepare a batch to enjoy throughout the week.

Yield: 25–30 crackers

Preparation Time: 30 minutes

Difficulty: Easy

Nutritional Information: Source of Plant-Based Protein, High in Fiber, Vegetarian-Friendly, Gluten-Free*

*Use certified gluten-free ingredients and avoid cross-contamination if a strictly gluten-free preparation is required.

Ingredients

• 1 cup Grano Pampa Pea Flour

• ¼ cup sesame seeds

• 2 tablespoons chia seeds

• 1 tablespoon ground flaxseed

• ½ teaspoon salt

• ½ teaspoon paprika

• ½ teaspoon dried oregano

• 2 tablespoons olive oil

• ⅓ cup water

• Flaky salt or extra seeds for topping (optional)

Instructions

1. Prepare the oven

Preheat the oven to 180°C (350°F).

Line a baking tray with parchment paper.

2. Mix the dry ingredients

Place the Grano Pampa Pea Flour, sesame seeds, chia seeds, and flaxseed in a bowl.

Add the salt, paprika, and oregano.

Mix well to distribute the seeds and seasonings evenly.

3. Add the oil and water

Add the olive oil and mix.

Gradually pour in the water while stirring with a spoon.

The mixture should begin to come together into a soft, compact dough.

Helpful tip: Don't add all the water at once. The amount needed may vary depending on how much liquid the flour absorbs.

4. Form the dough

Finish bringing the dough together with your hands.

If it crumbles apart, add another teaspoon of water. If it's too wet, add a little more pea flour.

Form the dough into a ball and let it rest for 5 minutes.

5. Roll the dough very thin

Place the dough between two sheets of parchment paper.

Roll it out with a rolling pin until it is approximately 2–3 mm thick.

The thinner the dough, the crispier the crackers will be.

6. Cut the crackers

Carefully remove the top sheet of parchment paper.

Use a knife or cookie cutter to mark squares, rectangles, or any shape you like.

You don't need to separate the crackers yet—you can bake the entire sheet and break them apart afterward.

If desired, sprinkle extra seeds or flaky salt on top.

7. Bake

Bake for approximately 12–16 minutes.

The crackers should be dry and slightly golden around the edges.

If some areas cook faster than others, remove those crackers and continue baking the remaining pieces for a few more minutes.

8. Cool and separate

Remove the tray from the oven and let the crackers cool completely.

Once cool, separate them along the scored lines.

Cooling is important because they will continue to crisp up as they reach room temperature.

And that's it! Your homemade pea flour crackers are ready to enjoy.

Frequently Asked Questions

Can I use different seeds?

Yes. You can replace or combine sesame, chia, and flaxseed with sunflower seeds, pumpkin seeds, or poppy seeds.

What can I serve with these crackers?

They're great with hummus, cream cheese, guacamole, vegetable dips, or as part of a cheese and charcuterie board.

How can I make them extra crispy?

The key is rolling the dough very thin and making sure the crackers are completely dry before taking them out of the oven.

How long do they last?

Once completely cool, store them in an airtight container. They can keep for approximately one week.

Can I make them with other flours?

Yes, although the amount of water and the dough consistency may vary depending on the flour you use.

Did you like this recipe?

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