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Gluten-Free Dehydrated Rosemary and Cranberry Crisps

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"Trying to eat healthier and this is a new crisp-type cracker which maintains high nutritional values. It combines natural proteins fruits and vegetables. Kids won't notice the kale."
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17 h servings 85
Original recipe yields 35 servings (70 crisps)


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  1. Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
  2. Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
  3. Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.
  4. Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.
  5. Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.


  • Cook's Notes:
  • If you keep your hydrator around 118 degrees F (48 degrees C) your crisps with maintain all raw food values.
  • I soak my raw almonds overnight in 1 1/2 cups of water and I keep any leftover water in with the almonds when I mince them.

Nutrition Facts

Per Serving: 85 calories; 5.2 8.2 3 0 23 Full nutrition

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