If you’ve read my post on Going Gluten-Free, you know that finding a truly satisfying cracker can be tricky. These Gluten-Free Seed Crisps are the perfect solution — crunchy, flavorful, and made entirely from nutrient-dense seeds and chickpea flour. They’re naturally gluten-free, high in fiber, and packed with healthy fats and minerals, making them a delicious, wholesome addition to your favorite salad, snack or soup rotation.

Personally I love them as a base for smashed avocado topped with cucumbers, tomatoes, and sprouts, or paired with my Celery Toast topper (you’ll find that recipe in The Conscious Cleanse Cookbook). However you enjoy them, these seed crisps bring both nourishment and crunch to your gluten-free menu. 

Enjoy! 

GLUTEN FREE SEED CRISPS

Ingredients 

¼ cup sesame seeds

½ cup raw sunflower seeds

½ cup raw pumpkin seeds

½ cup flaxseeds

1 TB plus 1 tsp chia seeds

⅓ cup chickpea flour

¼ tsp xanthan gum

1 tsp Himalayan pink or Celtic sea salt, plus more for sprinkling 

3.5 TB olive oil 

⅔ cup boiling water

Directions

Preheat the oven to 300 degrees F and prepare 2 large baking sheets lined with parchment paper.

In a large mixing bowl, combine all ingredients and stir until you have a gel-like consistency.

Place half the mixture on one baking sheet, cover with an additional piece of parchment paper and roll out as evenly and thinly as possible. Remove the parchment paper carefully. Repeat on the second baking sheet.

Sprinkle a little extra salt on the top of each and place in the oven.

Bake for 50-55 minutes or until it is crispy and baked through. Remove from the oven and allow to cool before breaking into large pieces. Store in a glass airtight container at room temperature.