Imagine a cracker that's not just delicious, but also packed with protein, gluten-free, and ridiculously easy to make! These White Bean Crackers are about to revolutionize your snacking game, offering a crispy, savory treat that will make you forget all about store-bought crackers. Whether you're managing dietary restrictions or simply looking for a wholesome alternative to traditional snacks, this recipe is your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 24 crackers
Ingredients
- 1 can white beans, drained and rinsed
- 1/4 cup olive oil
- 1 cup gluten free flour
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried herbs (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a food processor, combine the drained and rinsed white beans, olive oil, and garlic powder. Pulse until the beans are completely smooth and creamy, scraping down the sides as needed.
- In a large mixing bowl, combine the gluten-free flour, salt, and dried herbs (if using). Create a well in the center of the dry ingredients.
- Pour the bean mixture into the well of dry ingredients and mix thoroughly with a spatula or wooden spoon until a consistent dough forms.
- Transfer the dough onto a piece of parchment paper lightly dusted with gluten-free flour. Use a rolling pin to roll the dough out to approximately 1/8 inch thickness.
- Using a pizza cutter or sharp knife, cut the rolled dough into square or rectangular shapes, approximately 2 inches wide.
- Carefully transfer the cut crackers to the prepared baking sheet, leaving a small space between each cracker.
- Use a fork to prick small holes in the center of each cracker to prevent them from puffing up during baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crisp.
- Remove from the oven and let cool completely on a wire rack. The crackers will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your white beans are completely drained and patted dry to prevent excess moisture in the dough.
- Use a food processor to get the smoothest possible bean puree - this ensures a consistent texture.
- Don't skip pricking holes in the crackers; this prevents unwanted puffing and helps achieve that perfect crisp.
- Roll the dough as evenly as possible (about 1/8 inch thick) for uniform baking.
- Watch the crackers closely in the last 5 minutes of baking to prevent burning.
- Let crackers cool completely on a wire rack to maximize crispiness.
- For extra flavor, experiment with different dried herbs like rosemary, thyme, or oregano.
- If the dough feels too sticky, refrigerate it for 15-20 minutes before rolling out.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 8g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
