4 Naturally Gluten Free Baked Chip Recipes

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!

Baked Apple Chips

Ingredients:

• 2 apples (I used Fuji)
• 1/8 tsp ground cinnamon
• 1 tsp sugar

Directions:

1. Preheat the oven to 225 degrees F.
2. Stir together the cinnamon and sugar to combine. Set aside.
3. Core your apples, slice them thinly. Line two pans with parchment paper, and place the apple slices side by side on the parchment. Sprinkle the apple slices with the cinnamon sugar.
4. Bake the apple slices for 1 hour, take out and flip over. Put the apple slices back in the oven for another hour, then turn off the oven and let the apple chips cool completely in the oven so they will crisp up. Once they've cooled, enjoy!

Baked Zucchini Chips

Ingredients:

• 4 medium zucchini, sliced very thinly
• cooking spray
• sea salt

Directions:

1. 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. 

Baked Sweet Potato Chips

Ingredients

• 2 large organic sweet potatoes
• 1-2 Tbsp olive oil
• pinch of salt (optional)

Directions

1. Preheat oven to 200 degrees.
2. Rinse and dry your sweet potatoes and slice them as thin as you wish. 
3. 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.
4. Remove once crisp and slightly golden brown. They shouldn’t be too dark.
5. Serve immediately as they are best when fresh. Will keep for a day or two after cooking.

Baked Kale Chips

Ingredients:

• One bunch of fresh kale,
• Sea salt
• Fresh cracked black pepper
• Olive oil

Directions:

1. Preheat oven to 350 degrees.
2. Wash kale. Remove tough inner stems from kale leaves.
3. 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.
4. Dry kale leaves well with paper towels.
5. 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.
6. Layer kale leaves in a single layer in a baking sheet lined with parchment paper.
7. 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.