Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the chickpea flour, dried mixed herbs, garlic powder, salt, and black pepper.

Create a well in the center of your flour mixture and add in the olive oil. Pour in half of the water, and begin stirring with a spoon. Gradually add more water as needed to make a cohesive dough.

Transfer the dough to a lightly chickpea flour-dusted surface and knead gently for about 2-3 minutes until it’s smooth and pliable.

Place the kneaded dough between two sheets of parchment paper and roll it out to about ⅛ inch (3mm) thickness.

Score the rolled-out dough into your desired shapes with a sharp knife or pizza cutter.

Brush the surface of the scored dough with water or olive oil and sprinkle optional toppings, pressing them gently to adhere.

Transfer the scored dough to the prepared baking sheet and bake for about 15-20 minutes, checking at the 12-minute mark for golden-brown edges.

Once baked, cool the crackers on the baking sheet completely before serving.