Crispy Chickpea Flour Wafers with Sea Salt

Name: Crispy Chickpea Flour Wafers with Sea Salt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (120 g) chickpea flour (also called gram flour); ¾ cup (180 ml) water, room temperature; 3 tablespoons (45 ml) extra virgin olive oil; ½ teaspoon (3 g) fine sea salt; fleur de sel or coarse sea salt, for finishing, to taste

From the MyKitchenBank Kitchen

Thin, golden, and impossibly crispy wafers made from chickpea flour, olive oil, and sea salt. These Mediterranean-inspired crackers are naturally gluten-free and require just five ingredients and minimal equipment. They shatter delicately on the tongue and are perfect for serving alongside cheese, dips, or as a savory snack.

Prep: 15 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 5 min
Makes: About 24 wafers

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line two large baking sheets with parchment paper
Have sea salt ready for finishing

1
Whisk the batter
- In a medium bowl, whisk together chickpea flour, fine sea salt, and water until completely smooth.
- There should be no lumps—whisk for about 1 minute.
- Stir in the olive oil until fully incorporated.
- The batter should be the consistency of heavy cream, thin enough to spread but thick enough to coat the back of a spoon.
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Ready when: Batter is smooth with no lumps and coats a spoon
Tip: Sift the chickpea flour if it's lumpy or clumpy to ensure a truly smooth batter.
2
Rest the batter
- Let the batter rest at room temperature for 15 minutes.
- This allows the flour to fully hydrate and makes spreading easier.
3
Spread on first sheet
- Pour half the batter onto the center of the first parchment-lined baking sheet.
- Using the back of a spoon or a small offset spatula, spread the batter as thinly and evenly as possible into a rough rectangle covering most of the sheet.
- Aim for a thickness of about 1/16 inch (1.5 mm)—the thinner, the crispier.
- Don't worry about perfect edges; irregular ones add visual appeal.
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Ready when: Batter is spread in a thin, even layer
Tip: Dip your spoon in water and wipe it between strokes to prevent sticking and make spreading smoother.
4
Spread on second sheet
- Repeat with the remaining batter on the second parchment-lined baking sheet, spreading as thin and evenly as possible.
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Ready when: Batter is spread in a thin, even layer
5
Season with finishing salt
- Sprinkle fleur de sel or coarse sea salt evenly over both sheets, using just enough to lightly cover the surface.
- The salt will add flavor and texture.
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Ready when: Surface is evenly dotted with coarse salt
6
Bake until crispyOven 400°F / 205°C
- Place both sheets in the preheated 400°F (200°C) oven on the middle and lower-middle racks.
- Bake for 10 minutes, then swap the positions of the sheets.
- Continue baking for another 8–10 minutes, until the wafers are deep golden brown and completely crispy.
- They may still feel slightly flexible while warm but will crisp further as they cool.
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Ready when: Wafers are deep golden brown, feel crispy and light, edges may be darker
Tip: Rotate the sheets partway through to ensure even browning, as ovens have hot and cool spots.
7
Cool and break into wafers
- Remove the sheets from the oven and let the wafers cool on the pans for 5 minutes—they will continue to firm up.
- Once cooled slightly but still pliable, break them by hand into irregular, bite-sized pieces or wafers.
- (If they cool too much and become too brittle, return them to the oven for 1 minute to soften slightly.) Alternatively, cut them into strips or squares with a sharp knife while still warm.
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Ready when: Wafers are fully crispy, cooling to room temperature
Tip: Break them into irregular pieces for an artisanal look, or cut them into uniform shapes if you prefer consistency.
8
Cool completely
- Transfer the broken wafers to a wire rack or plate and let cool to room temperature.
- They will continue to crisp as they cool, becoming even more delicate and crunchy.
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Ready when: Wafers are cool, completely crispy, and pale golden

Good to know

Tips

The thinner you spread the batter, the crispier the wafers. Aim for about 1/16 inch (1.5 mm) if you have a ruler to guide you.
If your batter is too thick to spread easily, whisk in a little more water, 1 tablespoon at a time, until it reaches a pourable but spreadable consistency.
These wafers pair beautifully with labneh, whipped feta, hummus, or simply as a snack with olives and cheese.
Humidity is the enemy of crispy wafers. Store them in an airtight container away from steam or moisture, and use them within 5 days for the best crunch.

Make ahead

You can make these up to 5 days ahead and store in an airtight container. Refresh them in a 325°F (160°C) oven for 3–4 minutes if they soften from humidity.

Storage & reheating

Store in an airtight container or glass jar at room temperature for up to 5 days. Keep away from moisture; a silica packet in the jar helps. Do not refrigerate or freeze, as moisture will soften them.

Substitutions

chickpea flour (also called gram flour) → Lentil flour or fava bean flour. Use the same weight; these flours are slightly denser so the batter may be a touch thicker. Add an extra tablespoon of water if needed. The flavor will be slightly different but equally delicious.
extra virgin olive oil → Neutral oil such as sunflower or light sesame oil. You'll lose the olive oil flavor, but the wafers will still be crispy. Use the same amount.
fleur de sel or coarse sea salt, for finishing → Dukkah (Egyptian spice blend), za'atar, or crushed dried herbs. Use about the same amount; these add different flavor profiles while maintaining the crispy texture.
water, room temperature → Aquafaba (liquid from canned chickpeas). Use the same amount. This adds a subtly nutty flavor and a slightly lighter, airier texture.

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