Snacking is not my thing, but every now and then, I crave for a savoury cracker to eat on its own or to accompany a hearty cheese slice or to dunk into a dip. Buying gluten-free crackers are expensive, quite boring in flavour and tend to have a high salt, sugar and most concerning, preservative content.

So, I decided to pick my top favourite gluten crackers that I use to enjoy and convert them into gluten-free crackers. The good news is that it was a lot easier than I thought, so here’s my first cracker recipe from my upcoming “cracker series”. These gluten-free savoury toastie chips are packed with flavour and are perfect on cheese boards. They are the equivalent in texture to a thin Crostini (toasted baguette slices), but the flavours are sweet (from the dried fruits) and salty (from the salt & nuts).

Feel free to swap the dried dates for dried apricots/cranberries or use hazelnuts instead of almonds or pistachios. I know from experience that we all have extra dried fruits and nuts lying in our cupboards, so this recipe is great for using up excess supplies.

There are two stages to making these chips. The first involves baking the mixture in a loaf tin or mini loaf tins, cooling them and freezing them to enable slicing them as thinly as possible. The second stage is crisping them up on both sides in the oven.

Gluten-Free Savoury Toastie Chips
  • 85g store-bought or homemade gluten-free plain flour
  • 1 ½ tablespoons brown sugar
  • ¼ teaspoon xanthan gum
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 250ml milk (or almond milk for vegans)
  • 8 dried dates, sliced coarsely
  • 4 tablespoons pumpkin seeds, dry-roasted
  • 3 tablespoons sunflower seeds
  • 20 almonds, skins removed and sliced
  • 4 tablespoons pistachio nuts, shelled and whole
  • Large loaf tin or mini loaf tins

Step-by-Step Instructions for the first stage:

1. Spray or brush your loaf tin/mini tins with oil.

2. Preheat the oven to 180 C/350 F.

3. Mix the flour, sugar, xanthan gum, bicarb. of soda and cinnamon.

4. Add the milk. Mix well.

5. Add the sliced dates, seeds and nuts. Mix well.

6. Fill the tins ¾ full.

7. Bake for 35 minutes if using mini loaf tins or 40-45 minutes for large loaf tins.

8. Allow to cool on a wire mesh rack.

9. Wrap the loaf/loaves in cling film and place in the freezer until they are frozen solid.

Step-by-Step Instructions for the second stage:

1. Preheat the oven to 160 C/320 F.
2. Remove the loaf/loaves from the freezer and place on a chopping board.

3. Using either a sharp large knife or a serrated knife, carefully slice each loaf as thinly as possible. For a large loaf, slice width ways. For mini loaves, slice length ways, as shown in the photo below.

4. Lay the chips out on a baking tray and bake them for 15 minutes.

5. Remove from the oven and flip them over.

6. Return them to the oven for a further 10 minutes. Keep an eye on the chips during these last 10 minutes to make sure they don’t burn.
7. Allow to cool completely before storing them in an airtight tin. Don’t store them in plastic containers as they seem to soften in plastic containers.

Double the recipe and keep some extra loaves in the freezer for another occasion. All that’s left to do is crisp them up in the oven before serving.