Gluten-Free Dehydrated Rosemary and Cranberry Crisps

Savor the delicious combination of rosemary and cranberry in these gluten-free dehydrated crisps. Perfect as a snack or appetizer, these crispy treats are packed with flavor and easy to make. With just a few simple ingredients, you can enjoy a gluten-free, vegan, and healthy snack that is both satisfying and guilt-free. These crisps are a great option for those with dietary restrictions and can be enjoyed by anyone looking for a tasty and nutritious snack.

Ingredients

• 2 cups gluten-free flour
• 1/2 cup dried cranberries
• 2 tablespoons fresh rosemary, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup water

Directions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the gluten-free flour, dried cranberries, chopped fresh rosemary, sea salt, and black pepper. Mix well to combine.
3. Add the olive oil and water to the dry ingredients. Stir until a sticky dough forms.
4. Transfer the dough onto a sheet of parchment paper. Place another sheet of parchment paper on top of the dough.
5. Using a rolling pin, roll the dough out into a thin, even sheet.
6. Carefully remove the top layer of parchment paper.
7. Using a sharp knife or a pizza cutter, cut the dough into small squares or desired shapes.
8. Transfer the parchment paper with the cut dough onto a baking sheet.
9. Bake in the preheated oven for 20-25 minutes, or until the crisps are golden brown and crispy.
10. Remove from the oven and let cool completely before serving. The crisps will continue to harden as they cool.
11. Store in an airtight container for up to 2 weeks.

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