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Beet Chickpea Seed Crackers

Savory, earthy, crisp, and colorful crackers made with red beet puree, chickpea flour, whole wheat flour, flax, and seeds. A flavorful, fiber-forward cracker that works beautifully on a Protein Flip snack board.

Serves 6 Prep 20 min Total 1 hr 30 min
Beet Chickpea Seed Crackers

Ingredients

Scale:
  • Beet Puree
  • 3 to 4 oz cooked red beet, peeled and cooled
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons water, plus more only if needed
  • Cracker Dough
  • 1 cup chickpea flour
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 tablespoons sesame seeds
  • 2 tablespoons pumpkin seeds, finely chopped
  • 1 tablespoon chia seeds or hemp hearts
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest, optional
  • 1/2 teaspoon smoked paprika or za'atar, optional
  • For Finishing
  • 1 to 2 teaspoons olive oil, for brushing
  • Flaky salt, for sprinkling

Directions

  1. 1

    Roast the Beet

    Preheat the oven to 425°F. Trim the beet greens and root tail, leaving about 1/2 inch attached so the beet does not bleed too much. Scrub well. Place the beet on a piece of foil. Drizzle with about 1/2 teaspoon olive oil and add a small pinch of salt. Wrap tightly. For red beets, use a double layer of foil if needed. Place on a parchment-lined sheet pan and roast until a knife slides easily into the center: small beets 40 to 50 minutes, medium beets 50 to 70 minutes, large beets 70 to 90 minutes. Let cool until comfortable to handle, then rub off the skin with a paper towel. Let the beet cool completely before using.

  2. 2

    Make the Beet Puree

    Add 3 to 4 oz cooked beet, 3 tablespoons olive oil, and 2 tablespoons water to a small blender or food processor. Blend until smooth. The puree should be thick but pourable. Avoid adding too much water at this stage because the cracker dough needs to stay firm.

  3. 3

    Mix the Dry Ingredients

    Add the chickpea flour, whole wheat flour, ground flaxseed, sesame seeds, pumpkin seeds, chia seeds, oregano, garlic powder, onion powder, salt, pepper, and any optional seasoning to the mixer bowl. Using the flat beater, mix on low for 15 to 20 seconds just to combine.

  4. 4

    Add the Beet Puree

    Add the beet puree to the dry ingredients. Mix on low to medium-low until the dough starts coming together. If the dough is too dry or crumbly, add water 1 tablespoon at a time. You will likely only need 1 to 3 extra tablespoons, depending on the beet and flour. The dough should feel like firm, slightly tacky Play-Doh. It should not feel wet or sticky like bread dough.

  5. 5

    Rest the Dough

    Let the dough rest for 10 minutes. This helps the chickpea flour, flax, and seeds absorb moisture, which makes the dough easier to roll and helps the crackers bake more evenly.

  6. 6

    Roll the Crackers

    Heat the oven to 325°F for better beet color, or 350°F if you want the crackers to bake faster. Place the dough between two sheets of parchment paper. Roll very thin, about 1/16 to 1/8 inch thick. Peel off the top piece of parchment. Brush lightly with 1 to 2 teaspoons olive oil and sprinkle with flaky salt. Score into squares or rustic cracker shapes.

  7. 7

    Bake the Crackers

    Bake at 325°F for 25 to 30 minutes. Rotate the pan once during baking. The edges should look dry and lightly crisp. Let the crackers cool completely on the sheet pan. They will crisp more as they cool. If the center crackers are still soft, remove the crisp edge crackers and return the center pieces to the oven for another 4 to 6 minutes.

  8. 8

    Serve

    Serve the crackers on a snack board with tuna, white bean spread, hummus, whipped feta, fresh vegetables, fruit, or herbs.

Chef's Notes

  • For the prettiest color, use red beets and bake at 325°F. The color will dull slightly as the crackers bake, but a lower temperature helps keep them more vibrant.
  • Roll the dough as thin as possible for the crispest crackers.
  • If the crackers soften after storing, place them back in a 300°F oven for 5 to 8 minutes, then let them cool completely again.

Protein Flip Notes

  • These are still crackers, but the structure is flipped with chickpea flour, flax, seeds, whole grains, and beets. Pair them with a protein-rich spread, tuna, vegetables, or fruit to turn them into a more satisfying Protein Flip snack board.