gluten free snack

Avocado Chips from Delish.com are gluten-free and keto-friendly. We love them with cheese or dipped with hummus or salsa. They're satisfying, full of healthy fats, and ridiculously addictive! 

Avocado Chips

avocado

c. Parmesan

lemon juice

garlic powder

Italian seasoning

Kosher salt

black pepper

I made these. They turned out well. Too salty for me as I'm on low sodium intake. Wasn't thinking about that when I made them. Next time I'll omit the salt and use much less cheese. I also lightly sprayed a baking pan with olive oil. When cooled they slid right off. All in all, a nice snack.

Mine also tuned out well. I had to add time for them to get really crisp. Can nutritional yeast be substituted for some of the Parmesan cheese?

I made them. Didn't like them the first time I made them to salty and not much of a fan of parmesan cheese. So I tried them with almond flour and they turned out pretty good.

I did it. It definitely needed a higher heat. After 45 min on 325 I bumped it up to 375. They're ok.

I too panicked when I saw them brown on edges and took out too soon.  Good still but not chip like. I’ll follow closely (and read reviews first) next time.

Not an avocado lover... but still loved this!!!

This is the second time I'm making this appetizer. These are THE BOMB! 💣 First time I made my chips too thick. They were still awesome. I am now making them smaller and thinner for more crispness. You HAVE to allow them to cool for their ultimate flavor.

https://streaming.hearstdigitalstudios.com/46905686-5f35-4062-8061-055ff76f0b8b/video_rover_16x9_1080p_hd_1548712578_69435.mp4

New Snacking Obsession: Avocado Chips

This Low Carb Roasted Almonds recipe makes deliciously salty, crunchy almonds, with a light smokey flavor. They are the perfect low carb snack!

Low Carb Baked Almonds - Roasted Smokey Flavor

½ cups Almonds (raw)

Salt

Liquid Smoke

Water

Avocado Oil

(for

Preheat your oven to 175C/350F. Line a large baking sheet with parchment paper and set aside.

In a small bowl mix together the salt, liquid smoke, and boiling water. Stir until as much of the salt is dissolved as possible.

Add the almonds to a large bowl and pour over the salt mixture. Mix well to ensure all the nuts are coated. Leave to sit for 2 minutes.

Pour the almonds onto your prepared tray and spread out into an even layer.

Bake your almonds for around 15-20 minutes total. Give them a stir after about 8 minutes, and another stir every 5 minutes until nicely roasted. The check doneness, remove a nut and cut in half, the center should be a very light brown.

Remove the nuts from the oven and pour into a heatproof bowl. Drizzle over the avocado oil, and sprinkle with a couple of pinches of fine salt. Stir well to ensure all the nuts are coated.

Leave to cool completely, the almonds will soak up the oil as they cool.

Once cool, enjoy as a snack, or store in an airtight container!

https://www.youtube.com/watch?v=1jkNToF1nJg

These Baked Almonds are a simple Keto Snack recipe that makes Almonds that much Tastier and Crunchier with added Healthy Fats from Avocado Oil

Free Printable Recipe Card: https://www.myketokitchen.com/keto-recipes/low-carb-baked-almonds-recipe-roasted-smokey-flavor/

Baked Almonds Ingredients

4 ½ cups of Almonds, raw
5 teaspoons of Salt
1 teaspoon of Liquid Smoke - https://amzn.to/3c6xrh2
5 teaspoons of Boiling Water
2 tablespoons of Avocado Oil
Extra Finely Ground Salt, for dusting

Baked Almond Nutrition:

2g Net Carbs

Serving: 28g | Calories: 175kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 431mg | Potassium: 204mg | Fiber: 4g | Sugar: 1g | Calcium: 76mg | Iron: 1mg

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About My Keto Kitchen
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Low Carb Baked Almonds Recipe Roasted to Perfection - Keto Snack

Everyone loves a rich, chocolaty Black Forest cake crammed with cream, kirsch and cherries. We have taken this traditional recipe and created a gluten-free version so that everyone can tuck in.

Black forest cake

dark chocolate

Nuttelex spread

(250 milliliters) hot water

(250 grams) brown sugar

(120 grams) gluten-free self-raising flour (see note)

(35 grams) rice flour

(25 grams) gluten-free cocoa powder

(60 grams) almond meal

(16 grams) baby rice cereal (such as Farex)

eggs

jar pitted morello cherries

(60 milliliters) kirsch (see note)

cream,

dark chocolate, extra, grated

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5604881480001&=domain=taste

5348771529001-5604881480001

This recipe creates a mushroom jerky that is smoky, slightly spicy, and vinegary. The mushrooms remain pretty chewy which we really enjoyed. It’s a snacking experience that will keep you coming back for more. Plus, it’s easy to make.

The Best Homemade Mushroom Jerky Recipe

shiitake mushrooms

coconut aminos soy sauce

rice wine vinegar

chili garlic paste (Sambal Olek or Sriracha)

sesame oil

brown sugar

¼ teaspoon smoke paprika

onion powder

Remove the stems from the mushrooms. Slice or tear the mushroom caps into desired size. Remember, the mushrooms will shrink about 40-50% during the cooking process. Prep accordingly.

Mix coconut aminos, rice wine vinegar, chili garlic paste, sesame oil, smoked paprika, and black pepper, garlic powder, and onion powder in a bowl or plastic bag. Add the mushrooms to a bowl or bag and mix well. Refrigerate for a minimum of 30 minutes and up to 24 hours.

Preheat the oven to the lowest temperature possible (minimum of 250°F).

Line a baking sheet with parchment paper. Transfer mushrooms to baking sheets. When transferring mushrooms allow excess marinade to drip off before adding to the pan.

Cook for one hour. Remove the baking sheet from the oven and flip mushrooms. Cook for an additional hour or depending on the size of the mushrooms and your desired finished texture.

Let cool and enjoy.

We love this spin on the traditional using asparagus soldiers for your dippy egg - a great low-fat, gluten-free snack or light lunch, just over 100 calories

Egg & soldiers

soft-boiled egg

asparagus

Cut the soft-boiled egg in half and serve with the steamed asparagus for dipping.

Tossed with extra virgin olive oil and Middle Eastern spice blend, these Za'atar Spiced Crispy Chickpeas may become your new favorite snack.

Za’atar Spiced Crispy Chickpeas

chickpeas,

extra virgin olive oil

Jamie Geller Za'atar

cayenne

sumac

salt

Crispy roasted chickpeas are a great crunchy snack and also perfect to use on salads, on top of soups, or alongside your favorite roasted vegetables.

Roasted Chickpeas (Garbanzo Beans)

can of chickpeas (garbanzo beans) (drained)

black pepper,

garlic powder,

chili powder

Preheat oven to 350°F

Drain and rinse a 15.5 ounce can of chickpeas (garbanzo beans). Pat very dry between two paper towels and allow to air dry for 10-minutes. *Residual moisture will cause the chickpeas to steam rather than roast and get crisp.

Toss chickpeas with olive oil and salt

Place chickpeas in a single layer on a rimmed baking sheet in the oven.

Roast for 15 minutes, shake the pan, and cook for additional 15 minutes. Check to see if done. If not continue cooking. and continue roasting until crispy, about 30-40 minutes total.

Once crunchy, sprinkle with pepper, garlic powder, and chili powder and cook 5 more minutes.

Remove from sheet pan and allow to cool for 5 minutes on the pan

Serve in a bowl, or store in a sealed jar

Soft, citrusy, and so versatile! These Lemon Protein Balls are the perfect healthy snack! They’re gluten-free, vegan,  nut-free, and no-bake! Such a refreshing little treat to have on hand!

Lemon Protein Balls (No-Bake!)

Scoops Vanilla Protein Powder (I use Plant-Based) (See Note 1)

2¼ Cup Oat Flour (Gluten-Free Brand)

Tbs Honey (or Pure Maple Syrup)

Tbs Lemon

1½ Tbs Fresh Lemon Zest

Tbs Water

Pink Himalayan Salt

½ Tbs Poppy Seeds

You’ll LOVE these gluten free gougères – they’re perfectly crisp, light and airy, and puff up beautifully in the oven. Their flavour is simply incredible, thanks to an abundance of grated cheese that you both fold into the choux pastry and also sprinkle on top of the gougères before baking. They’re the perfect canapé or appetiser, and guaranteed to impress – while also being super easy to make.

Gluten Free Gougères (French Cheese Puffs)

US large/UK medium eggs, room temperature

US large/UK medium egg white, room temperature

g (3 ½ tbsp) whole milk

g (3 ½ tbsp) water

45 g (⅓ stick + 1 tbsp) unsalted butter

flour

tsp xanthan gum

Adjust the oven rack to the middle position, pre-heat the oven to 450ºF (230ºC) and line two large baking sheets with parchment/baking paper.

In a measuring jug or similar, whisk the eggs, egg white and salt until fully combined. Set aside until needed. Tip 1: You’ll notice that due to the presence of salt, the egg mixture will become runnier and less viscous. That&#39;s perfectly okay and to be expected.Tip 2: Mixing the salt in with the eggs improves the structure of the gougères, ensuring that they bake up airy and filled with large holes. It also makes them less prone to collapsing and deflating. So, don’t add the salt to your water-milk mixture or to the dry ingredients: mix it in with the eggs.

In a saucepan, heat the milk, water and butter over medium heat until the butter is fully melted and the mixture only just comes to a boil.

In a bowl, whisk together the gluten free flour blend and xanthan gum until well combined.

Pour the hot milk mixture into the dry ingredients in 3-4 batches, mixing well after each addition (with a wooden spoon or a rubber spatula, you can also use a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters). After each addition, you want to get the batter as smooth as possible, without too many clumps. The final batter should have the appearance of a smooth paste.Tip: Because gluten free flour absorbs more moisture than wheat flour, and does so quicker, the standard choux making method of putting all the flour into the hot milk mixture at once doesn&#39;t work very well here. It would result in an irregular batter with lots of clumps. This alternative method, where you slowly pour the hot milk mixture into the dry ingredients, works far better. It gives a smooth batter with few or no clumps at all.

Transfer the batter into the saucepan that you used to heat the milk mixture (no need to clean it in between) and cook the batter over medium heat with constant stirring until it comes together in a ball, about 1-2 minutes. This is called a ‘panade’.

For the following steps, I recommend using either a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters. You could do it by hand, but it will take longer and your choux pastry might not end up as smooth.

Transfer the panade back into the bowl and mix for 30-60 seconds, allowing it to cool slightly (so it doesn’t cook the eggs).

Add the whisked eggs to the panade in 4-5 batches, whisking well after each addition until the eggs have been fully incorporated. The final batter should be smooth and glossy, and of a thick but spoonable/pipeable consistency. Tip: If you want to have better, more precise control over the choux pastry consistency, you can finish the batter by hand after the final addition of the eggs (use a rubber spatula or a wooden spoon).Tip: In all of my tests, the amount of eggs listed in the recipe is sufficient to make the perfect gluten free choux pastry. If you’re using a gluten free flour blend with a higher water absorption capacity (that is, one that absorbs more liquid), you might need to add up to 1/2 egg extra. (Whisk it well before adding.)

Add 80g (about ¾ cup) of the grated cheese into the choux pastry and mix well until combined.

Making the choux pastry:

Transfer the choux pastry into a piping bag fitted with a large round nozzle.Tip: Alternatively, just cut off the end of the piping bag and use it without a nozzle.

Pipe dollops of the choux pastry onto one of the lined baking sheets. The dollops should be roughly 1 ½ inches (4cm) wide and 1 ½ inches (4cm) tall – about the size of a larger cherry tomato. Make sure to space them out by about 1 inch (2.5 cm), as they will expand and inflate during baking.

Dip your finger in a bit of water and use it to smooth down the tops of the piped gougères. You can also correct any misshapen gougères at this point.

Sprinkle each gougère with some of the leftover grated cheese.Tip: In addition to adding more flavour, this extra sprinkling of cheese also helps the gougères maintain a round shape in the oven – it essentially acts in a similar manner to craquelin.

Assembling the gougères:

Place the baking sheet with the gougères into the oven (that&#39;s been pre-heated to 450ºF/230ºC) and immediately reduce the oven temperature to 340ºF (170ºC).

Bake for about 30-35 minutes or until deep golden brown and crisp to the touch. Don&#39;t open the oven door while the gougères are baking.

Once the first baking sheet is done, heat the oven again to 450ºF (230ºC) and repeat the process (piping, sprinkling with cheese, baking) with the second baking sheet of gougères.

When the gougères come out of the oven, use a toothpick or a thin, sharp knife to make a hole on the side of each gougère – this will allow any steam to escape from inside the gougères and prevent them from becoming soft and deflating.

Serve the gougères either warm or at room temperature. You can serve them as is, or filled with a filling of your choice.

Baking the gougères:

The gougères are best on the day of baking, preferably eaten within a few hours of being baked.

You can store the gougères in an airtight container. They will soften, but you can re-crisp them by placing them into a 350ºF (180ºC) oven for 6-8 minutes.

Storage:

Thanks for the recipe and all of your most helpful tips.  I made them for a New Year’s Eve gathering and they turned out very well.  I used America’s Test Kitchen GF flour blend.  I piped the first batch a little too large, second batch were smaller and kept their shape better. I didn’t fill them.  Delightful.  Thanks again.

Very happy with this recipe and how they turned out.  Didn’t have xanthan gum (1 tsp) to add to my Better Batter Flour (which has it) so added 2 tsps. Psyllium husk.  Not as many holes as yours but they were delicious.

These turned out so airy and tasty.  Loved how clear your directions are.  The tip to make a little hole with the toothpick was really helpful as they didn't deflate at all!   Your recipes and book are going to make it so much easier for me to stick to the gluten free diet this time around.  Thank you for sharing this recipe.

Hi!  I thought they were good with your alternate flour!  I didn't use my mixer.  Too lazy.  So that's probably why they aren't as holey as yours.  But I changed nothing, including the cheeses.  Even my husband liked them!  Happy New Year, Kat!  I plan to make them for guests.   Thank you!

Top 9 gluten free snack recipes from across the web

The most viewed gluten free snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Avocado Chips

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Top 9 gluten free snack recipes from across the web

The most viewed gluten free snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Chips

Low Carb Baked Almonds - Roasted Sm...

Black forest cake

The Best Homemade Mushroom Jerky Re...

Egg & soldiers

Za’atar Spiced Crispy Chickpeas

Roasted Chickpeas (Garbanzo Beans)

Lemon Protein Balls (No-Bake!)

Gluten Free Gougères (French Cheese...

The most viewed gluten free snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine