Gluten-Free Snack Adventures: My Go-To Savory Bites

Hey everyone! So, you know how it is – sometimes you need a little something to tide you over between meals, or maybe you want to whip up a quick appetizer for a casual get-together. For years, I struggled finding those perfect, satisfying snacks that didn't leave me feeling blah and, most importantly, were gluten-free. After a lot of trial and error (and a fair bit of kitchen chaos!), I've finally landed on a few go-to recipes that I absolutely adore, and I'm so excited to share them with you today. These aren't your basic celery sticks and hummus (though I'm a big fan of those too!). We're diving into some seriously tasty, savory gluten-free snack territory.
These recipes hold a special place in my heart because they've become my reliable snacking companions. I used to dread the "what am I going to eat?" question mid-afternoon, but now, I can whip up one of these creations without thinking twice. They're also versatile; whether it's a movie night with friends, a post-workout pick-me-up, or a little something to get me through a busy afternoon at the computer, they always hit the spot. So grab your aprons, let's get munching! We're ditching the cardboard-flavored gluten-free options and diving into flavor-packed goodness.
Recipe 1: Cheesy Herb Chickpea Crackers
These crackers are a game-changer. I used to buy those expensive gluten-free crackers that tasted like, well, nothing. Not anymore! These are flavorful, crispy, and perfect with a smear of soft cheese or just plain.
Cheesy Herb Chickpea Crackers
Ingredients:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup gluten-free all-purpose flour blend (make sure it has xanthan gum)
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup water
Instructions:
- Prep the Chickpeas: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a food processor pulse the chickpeas until they form a coarse meal. Don't over-process; you want some texture.
- Combine Ingredients: Add the gluten-free flour, parmesan cheese, olive oil, rosemary, thyme, garlic powder, and salt to the food processor. Pulse again until everything is well combined.
- Add Water: With the food processor running on low, slowly add the water a tablespoon at a time until the dough comes together into a thick, slightly sticky consistency. The dough should not crumble. If for some reason it does, add a tiny bit more water.
- Roll and Cut: Lightly flour a piece of parchment paper or your countertop with gluten-free flour. Place the dough on the floured surface, and place another piece of parchment on top of it. Using a rolling pin, roll the dough thinly (about 1/8 inch thick). You want the crackers to be paper thin for a crispy texture. Using a pizza cutter, a knife, or cookie cutters, cut the dough into your desired shape. Squares, rectangles, rounds – get creative.
- Bake: Carefully transfer the cut crackers (still on parchment) to the prepared baking sheet. You may need to use a spatula. Bake for 18-20 minutes or until the crackers are golden brown and crispy. The baking time might vary depending on your oven, so keep a close eye on them.
- Cool and Enjoy: Let the crackers cool on the baking sheet for about 5-10 minutes (they will crisp up more as they cool). Then, transfer them to a wire rack to cool completely before serving.
Recipe 2: Everything Bagel Spiced Zucchini Bites
This recipe is for all my fellow everything bagel lovers out there! These bites take a simple zucchini to a whole other level with the classic seasoning blend. I use a good quality baking sheet to make sure they bake evenly.
Everything Bagel Spiced Zucchini Bites
Ingredients:
- 2 medium zucchini, grated (and excess water squeezed out with paper towels or cheesecloth)
- 1 large egg, lightly beaten
- 1/4 cup gluten-free breadcrumbs (or almond flour for a grain-free option)
- 2 tablespoons grated cheddar cheese
- 2 tablespoons "everything bagel" seasoning
- 1 tablespoon olive oil
- Pinch of salt and pepper
Instructions:
- Prep the Zucchini: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Grate the zucchini and place it into a clean cheesecloth or paper towels. Squeeze to remove any excess water. This is critical here - soggy zucchini bites are not the goal.
- Combine Ingredients: In a medium bowl, add the zucchini, egg, gluten-free breadcrumbs (or almond flour), cheddar cheese, everything bagel seasoning, olive oil, salt and pepper. Mix until everything is well combined.
- Shape and Bake: Using a spoon, scoop out approximately one tablespoon of the mixture and place it onto the prepared baking sheet. Gently flatten the mixture to form little patties. A cookie scoop can be helpful here to keep things uniform. Bake for 15-20 minutes, turning once halfway, until the patties are golden brown and cooked through. They should feel firm to the touch.
- Cool and Serve: Remove from the oven and let them cool on the baking sheet for a few minutes to firm up. Enjoy warm! They're delicious on their own, or you can even serve them with a dollop of plain Greek yogurt or sour cream for dipping.
Tips & Tricks for Snack Success
- Spice it up: Add a pinch of red pepper flakes to the chickpea crackers for some extra heat or experiment with different herbs like oregano or basil. For the zucchini bites, try adding a little grated garlic!
- Cheese Lover's Paradise: Use different types of cheeses in both recipes. Monterey jack, gouda or even a soft goat cheese would provide a different flavor profile.
- Make-Ahead Magic: Both of these recipes can be made ahead of time. The crackers will stay crispy in an airtight container for a few days. The zucchini bites can stay in the fridge for up to 2 days.
- Nut Allergy Alternatives: If you or someone you're feeding has a nut allergy, substitute the almond flour in the zucchini bites with more gluten-free breadcrumbs or coconut flour.
- Vegetarian Vibes: Both recipes are naturally vegetarian, so feel free to keep them as is!
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Recipe Card
Cheesy Herb Chickpea Crackers
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup gluten-free all-purpose flour
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup water
Instructions:
- Preheat oven to 350°F (175°C).
- Pulse chickpeas in a food processor until coarsely ground.
- Add remaining ingredients except the water and blend.
- Slowly add water until a thick, sticky dough forms.
- Roll dough thin on floured parchment, cut into desired shapes.
- Bake for 18-20 minutes until golden and crisp.
- Cool completely before serving.
Everything Bagel Spiced Zucchini Bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 medium zucchini, grated & squeezed
- 1 large egg, lightly beaten
- 1/4 cup gluten-free breadcrumbs
- 2 tablespoons grated cheddar cheese
- 2 tablespoons "everything bagel" seasoning
- 1 tablespoon olive oil
- Pinch of salt and pepper
Instructions:
- Preheat oven to 400°F (200°C).
- Combine all ingredients in a bowl.
- Scoop mixture onto baking sheet, flatten slightly.
- Bake for 15-20 minutes, turning halfway, until golden.
- Serve warm.
There you have it! Two delicious and easy gluten-free snack recipes that are sure to become staples in your kitchen. I hope you enjoy making and eating them as much as I do. Happy snacking!
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