I love healthy, savory snacking.  For the longest time, I was trying to find a cracker that was gluten-free and had this light, crunchy snap to it.  So many snacks are sweet with high carbs and for a pre-diabetic or health conscious, that's not the best for you! Needless to say, I couldn't find a snack appropriate for my dietary restrictions so I decided to develop one.  It took me months to finally formulate this recipe which is SO delicious: light, crisp and savory. This gluten-free seeded crisps are also super simple to make. They comprise of a variety of seeds and my Sammy Wong's Kitchen all purpose seasoning.  It took me even longer to photograph, because the crisps were always consumed quickly! 

Tips for making gluten-free seeded crisps.

These gluten-free seeded crisps consist of quinoa, pumpkin seeds, sunflower seeds, flax seeds, chia seeds, hemp seeds and parmesan cheese.  These seeds are all very healthy for you.  Hemp seeds are not a common seed, but they provide an extra boost of protein.  The best place to buy these seeds are in the bulk section of a natural food grocery store where you can buy this seeds in smaller quantities.

Ingredients for gluten-free seeded crisps.

Quinoa

Thoroughly rinse the quinoa before cooking to wash off any excess saponin to eliminate the bitter taste from the quinoa.  Hydrating and cooking the quinoa allows the quinoa to fully expand and provides a lighter crunch when dried.  

Chia seeds

Chia seeds are in some circles, considered a superfood.  It is packed with nutrition and calcium. In this recipe, chia seeds are used for its gelatinous properties, making it a great gluten-free, sugar-free binder.  

Hemp seeds

Hemp seeds are added to this recipe because of its high protein content.  These seeds can be found in the bulk section of most natural food stores.  It is somewhat difficult to find and is optional.

Other seeds

Pumpkin, sunflower and flax seeds are added because of their nutritional properties.  

Parmesan cheese

Grated parmesan is used in this recipe.I prefer buying a chunk of parmesan and then grating it in a food processor.  Most already grated parmesan cheese that is powder-like has an anti-caking additive to prevent clumping.

Seasoning

For my recipe, I use my Nantucket Coastal Kick, All-purpose seasoning.  Use an all-purpose seasoning of your choice.

Utensils for gluten-free seeded crisps.

Baking tray

This recipe calls for a 13x17” baking tray as this will produce just the right amount to yield a crisp that’s 1/8” thick.  If your seed mixture is too thick, it will take longer to dry and won’t get to be as crisp.

Rolling pin

Use a rolling pin that has an 1/8” disc to get a uniform thickness. 

 If you don’t have a rolling pin with guides, a 1 gallon paint stick from a hardware store is 1/8” thick.  Get 2 of them, place them on either side of the seed mixture and roll the seeds until the rolling pin touches the paint sticks.  Place the seeds between 2 pieces of parchment paper.  Measure your baking tray and crease the parchment paper to help guide your rolling.

Making the gluten-free seeded crisps.

Scoring

Use a pizza cutter or knife to score the crisps into squares.  This allows the crisps to break easily along the scored edges.  However, you can always make organically shaped crisps by allowing them to snap naturally.

Baking

Bake the gluten-free seeded crisps in a preheated 325 F (163 C) convection bake oven.  The crisps should be lightly browned and should sound dry when tapped.  Baked it for additional 5 minute intervals until dry.

Storing 

If your gluten-free seeded crisps lasts more than a day, store it in an air-tight container.  It honestly doesn’t last long enough for that to happen in my household!

Although these crisps would go well with cheese or any dips such as hummus or my red pepper dip, it is just amazing to have it on its own and is definitely an amazing addition to any charcuterie board.