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Ever just want to grab something tasty to munch on?

I love salty snacks, and options are not as plentiful on a gluten-free diet. I can’t just grab a handful of pretzels, and often even bags of roasted nuts have gluten in them.

I want to share with you my two favorite gluten-free munchies that are super quick and easy to make!

These two recipes can be made from simple ingredients at home, and they have become two of my absolute favorite snacks.

They are healthy, easy and the ingredients are cheap, something rare when it comes to gluten-free snacks. Make them in big batches so you’ll always have something to munch on in between meals or for movie night!


Roasted Chickpeas


1 (25 oz) can of chickpeas

1 Tbsp olive oil

½ tsp ground black pepper

½ tsp salt

juice from 1 fresh lime


Preheat the oven to 400 F.

Rinse the chickpeas, drain and pat dry.

Toss them in olive oil, salt & pepper and lime juice.

Spread chickpeas out evenly on a baking sheet (on parchment paper for easier cleanup).

Roast for 30-40 minutes, or until browned and crispy. Turn them over every 10 minutes or so to prevent them from burning. After they cool off a bit, taste them and add more salt, pepper or lime juice to taste. These are great served either warm or cool!

Flavor possibilities for these chickpeas are endless – curry, cinnamon and honey, garlic salt, or make up your own! We like to add some parmesan and garlic salt for at home movie snacks.

*This recipe originally appeared on tasty-yummies.


Curried Sweet Potato Chips


1 large or 2 small sweet potatoes, peel on.

2 Tbsp coconut oil, melted

2-3 tsp yellow curry powder

¼ tsp salt


Preheat oven to 400 F. Line baking sheets with foil or parchment paper.

Clean your sweet potatoes well and slice thin, best achieved with a mandolin but you can use a knife. The thinner you can get them, the crispier they will be.

Place the sweet potato chips in a large bowl, and add the coconut oil, curry powder and salt. Toss gently to evenly coat all of the chips.

Place the chips in a single layer on the baking sheet. Bake for 12-15 minutes on the first side, then flip all of the chips over and bake for another 12-15 minutes. Watch them carefully because they burn easily towards the end.

Taking the chips off of the tray and onto a cooling rack immediately can help with crispiness! Best served warm, but are also great cooled. Allow for them to completely cool before placing them in an airtight container.

Like the chickpeas, you can also experiment with all kinds of different chip flavors.

This recipe originally appeared on tasty-yummies.



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