Name: Crisps – Your New Favorite Gluten-Free Snack Recipe
Prep time: 10 min
Cook time: PT-491730H2M40S
Total time: PT-491730H2M40S
Cuisine: Gluten-Free
Ingredients: 1 cup Aged Cheddar or Mozzarella Cheese, finely shredded; 1/2 cup Mixed Seeds (sesame, pumpkin, sunflower seeds); 1/4 cup Quinoa (optional for texture; omit for stricter gluten-free); 1 teaspoon Herbs or Spices (thyme, garlic powder, or red pepper flakes); 1 tablespoon Honey (optional for subtle sweetness; maple syrup can be used as a substitute)

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Introduction

These crispy, cheesy seed crisps are a delicious and satisfying gluten-free snack that’s perfect for any time of day. With a crunchy texture and a hint of herbs and sweetness, they’re sure to become your new favorite treat.

A clear white glass plate stacked with a layered pile of thin, rectangular seed crackers is shown on a white marbled texture. Each cracker is speckled with visible green pumpkin seeds, small black chia seeds, and pale sesame seeds, giving a mixed color pattern of green, black, and cream on a golden brown, crispy base. The crackers have rough, uneven edges and a textured surface from the seeds that look slightly toasted. The stack is arranged in a slightly messy way, with some crackers overlapping at different angles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup aged cheddar or mozzarella cheese, finely shredded
1/2 cup mixed seeds (sesame, pumpkin, and sunflower seeds)
1/4 cup quinoa (optional for texture; omit for stricter gluten-free options)
1 teaspoon herbs or spices (thyme, garlic powder, or red pepper flakes)
1 tablespoon honey (optional for subtle sweetness; maple syrup works well)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, combine the shredded cheese, mixed seeds, and quinoa if using.
Step 3: Add your chosen herbs or spices and the honey or maple syrup, then mix everything together well.
Step 4: Shape the mixture into small mounds on the prepared baking sheet, spacing them slightly apart.
Step 5: Bake in the preheated oven for 6-8 minutes, until the crisps are golden brown and crunchy.
Step 6: Allow the crisps to cool completely on the baking sheet before serving for the best texture.

Tips & Variations

For a spicy kick, add red pepper flakes or a pinch of cayenne to the mixture.
Use different cheese types like Parmesan for a stronger flavor.
Omit quinoa for a pure seed and cheese crisp, ideal for strict gluten-free diets.
Store crisps in an airtight container to maintain their crunch.

Storage

Store the crisps in an airtight container at room temperature for up to 3 days to keep them crisp. If they soften, reheat briefly in a low oven to restore crunchiness. Avoid refrigerating, as moisture can make them soggy.

How to Serve

A stack of about eight thin, crispy seed crackers sits on a clear glass plate. Each cracker has a golden-brown color with a rough texture from mixed seeds, including green pumpkin seeds, white sesame seeds, and tiny dark chia seeds, spread evenly across each layer. The edges of the crackers are irregular and crunchy looking. The plate is on a white marbled surface with a textured white cloth beneath it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seeds?

Yes, you can substitute or add any seeds you like, such as chia or flax seeds. Just keep the total seed quantity about the same for best results.

Are these crisps suitable for a keto diet?

These crisps are low in carbs and high in fat and protein, making them a good option for many keto diets, especially if you omit the quinoa and honey.