Gluten-Free Cranberry Hazelnut Crisps

These are the thin, twice-baked crisps you pay a small fortune for at the cheese counter — studded with cranberries, hazelnuts, and seeds, and sturdy enough for the softest brie. Bake a loaf, freeze it, slice it paper thin, and bake again: that’s the whole secret.

Yield: About 60 crisps · Time: 1 hr 30 min (two bakes)

Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups (480 ml) buttermilk
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 cup dried cranberries
• 3/4 cup hazelnuts, roughly chopped
• 1/4 cup pumpkin seeds
• 2 tbsp chia or flax seeds
• 1 tsp chopped fresh rosemary

Directions

1. Whisk the flour blend, baking soda, and salt. Stir in buttermilk, honey, and sugar, then fold in fruit, nuts, seeds, and rosemary.
2. Divide between two greased mini loaf pans and bake at 350°F (175°C) for 35 minutes. Cool, then freeze 1 hour.
3. Slice the chilled loaves as thin as you can — 1/8 inch is the goal.
4. Lay slices on lined sheets and bake at 300°F (150°C) for 12–15 minutes per side until crisp.
5. Cool completely; they keep in a tin for two weeks.

Pro tip: A serrated knife and a semi-frozen loaf are what make the whisper-thin slices possible.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Appetizers & Snacks, or explore our gluten-free breakfast recipe database and hot cereal guide.