Preheat oven to 200°C (400°F) and line two baking sheets with parchment paper for even baking and easy release.

Whisk chickpea flour, water, and salt until smooth and pourable, similar to pancake batter. If too thick, add a small splash of water and whisk again.

Spoon the batter onto the sheets and spread into thin, even circles so they crisp properly.

Sprinkle herbs or spices on top if desired, pressing lightly so they stick.

Bake for about 10 minutes until golden with lightly browned edges, keeping an eye on them near the end to prevent burning.

Let cool for 15–20 minutes before removing; they will crisp up as they set.