Gluten-Free Seed Crisps

I’ve been making healthy seed crisps (or crackers, as they’re known in North America) for years. This week, I decided to give my old recipe a new twist.

These crisps are easy to make. Unlike my previous version, there’s no need to flip the mixture over to remove the parchment paper and shape individual crisps.

They’re also gluten-free as I swapped spelt flour for brown rice flour. To ensure proper binding without gluten, I included two tablespoons of psyllium husk powder. Don’t skip the psyllium husk—it not only works wonders but also adds valuable nutrition and fiber. Psyllium husk for baking is readily available in most supermarkets.

I combined four types of seeds—flax, sesame, sunflower, and chia—for these crisps. Although small, seeds pack a nutritional punch, being rich in fiber and potentially beneficial for cardiovascular health and cancer prevention. You can delve more into the health benefits of seeds here.

Additionally, I incorporated some gluten-free rolled oats. If you’re avoiding gluten, make sure to opt for rolled oats labeled “gluten-free” on the package, as not all are created equal.

Similar to my previous recipe, you don’t need a dehydrator; a standard kitchen oven works just fine. And rest assured, they still come out wonderfully crispy.

If you’re keen to give them a try, below is a step-by-step guide with pictures to make the process seamless. With a bit of practice, crafting your own crisps becomes second nature.

Gluten-Free Seed Crips

INGREDIENTS

2 tablespoons (tbsp) psyllium husk
¹/₄ cup (40 gr) brown rice flour
¹/₂ cup (86 gr) brown flax seeds
¹/₂ cup (76 gr) raw sunflower seeds
¹/₂ cup (75 gr) white sesame seeds
¹/₄ cup (45 gr) chia seeds
¹/₄ teaspoon (tsp) garlic powder
1 tsp of each: salt, onion powder & dry herb (e.g. oregano or rosemary)
Ground pepper, a few turns with mill
1 cup boiling water
¹/₄ cup (26 gr) small-size rolled oats
2 tbsp extra virgin olive oil (+ a bit more for brushing the top)

PROCEDURE

Oven: heated at 180C / 350F

Equipment:

One large baking sheet (approx. 40X32 cm /16X13 inches) lined with parchment.
A rolling pin

In a bowl, mix together the psyllium husk and brown rice flour until combined.

2. In a big bowl (I use a metal bowl), add the seeds—flax, sunflower, sesame, chia— and mix.

3. Add the psyllium husk and brown rice flour, the garlic powder, salt, onion powder and dry herb. Mix. Add some ground pepper and mix again.

4. Pour 1 cup of boiling water over the mixture. Mix until well combined. Cover with a tea towel topped with a dish or a lid and let it sit for 10 minutes to thicken.

5. Add the rolled oats and olive oil. Mix well with clean hands to fully combine.

6. Turn the mixture onto a piece of parchment paper that fits the large baking sheet you are using. Form an oval mass with your hands.

7. With rolling pin, gently roll in north, south, east, west directions to flatten the mixture. Roll in short movements and change direction each time to spread it out (there will be some cracks at first). Once it’s semi-spread out, but still a bit cracky and irregular, slide it onto the baking sheet by grabbing the sides of the parchment kept under. Continue to spread the mixture by hand by pressing downwards with your fingers. Close as many cracks or gaps. The mixture should be very thin and smooth and take most of the space on the sheet. The edges will be irregular, but that is fine. Note: If you have a mini rolling pin, you can roll it out directly on the parchment-lined baking sheet.

8. Brush the top with olive oil. Give it a few last fixes with your fingers to make it smooth and even. Then bake in pre-heated oven on middle rack for 20 minutes.

9. Remove from oven (but leave the heat on) and slice with a knife or a pizza roller to make individual crisps.

10. Put back in the oven and bake on middle rack for 10 minutes more. When done and the edges are golden, turn off the oven heat and keep the crisps in the oven with the door shut for another 20 minutes to dehydrate.

11. Take out of oven and separate the crisps a bit further.