Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) fan forced. Line a baking tray with baking paper.

In a food processor, combine the rinsed and drained chickpeas, rolled oats, nut butter, dried basil, onion powder, and salt. Blend for about 2 minutes, until the chickpeas are finely mashed and a dough begins to form. Scrape down the sides as necessary to ensure even blending.

If the mixture seems too dry, add a small splash of water to encourage it to come together, then pulse again.

Divide the dough into 4 to 5 portions. Lightly flour your work surface with some oats or gluten-free flour and roll each portion out thinly using a rolling pin. Use cookie cutters or a sharp knife to cut them into your desired cracker shapes.

Transfer the cut crackers to the prepared baking tray, making sure they don’t overlap. Bake for 25 minutes, or until they are lightly golden and crisp. Keep an eye on them, they can go from perfect to burnt quickly.

Let the Chickpea Crackers cool completely on a wire rack to achieve maximum crunch. Store them in an airtight container for 1 to 2 weeks or freeze for up to 2 months. When you’re ready to enjoy, simply refresh them in the oven for a few minutes.