This week I decided for my recipe that I was going to ask some of you about what you would like to see. A lot of my responses back were either a quick gluten-free breakfast recipe, or an easy gluten-free snack to have on the go. Lately I've seen a lot of stuff about Kale chips and apple chips, so I thought this would be a perfect idea to make for an easy snack on the go! Also you only need like 3 or 4 ingredients for each recipe so that makes it even easier. I searched on the web for some of the best gluten free baked chip recipes and these 4 are what I found. They are all natural, gluten-free, dairy free, soy free, and best of all..healthy! Enjoy these 4 easy recipes, below!
- 2 apples (I used Fuji)
- 1/8 tsp ground cinnamon
- 1 tsp sugar
- 4 medium zucchini, sliced very thinly
- cooking spray
- sea salt
- Line baking sheets with parchment paper and spray lightly with cooking spray. Lay zucchini slices on baking sheets and spray top of slices very lightly with cooking spray; sprinkle lightly with salt. Bake at your oven’s lowest temperature (150-200 F is ideal) until completely crisp, about 2-3 hours. Let cool on baking sheet then store in a covered container at room temperature.
- 2 large organic sweet potatoes
- 1-2 Tbsp olive oil
- pinch of salt (optional)
- Preheat oven to 200 degrees.
- Rinse and dry your sweet potatoes and slice them as thin as you wish.
- Toss your slices in a bit of olive oil and a sprinkle of salt. Lay out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping at least once or twice to ensure even cooking. You may also need to rotate your pans around depending on your oven. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.
- Remove once crisp and slightly golden brown. They shouldn’t be too dark.
- Serve immediately as they are best when fresh. Will keep for a day or two after cooking.
- One bunch of fresh kale,
- Sea salt
- Fresh cracked black pepper
- Olive oil
- Preheat oven to 350 degrees.
- Wash kale. Remove tough inner stems from kale leaves.
- Tear the kale leaves into large pieces. They will shrink, so tear them into pieces that are a little larger than what you'd like to eat.
- Dry kale leaves well with paper towels.
- Place kale leaves in large bowl. Start by tossing in about 1 tablespoon of olive oil at a time, when needed. The kale needs to be lightly coated with oil. Too much will make the kale limp and greasy. Sprinkle with sea salt and fresh crushed black pepper.
- Layer kale leaves in a single layer in a baking sheet lined with parchment paper.
- Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, gently toss them on the sheet pan for more even baking. They will burn easy, be aware of how they are baking.