Gluten-Free Dehydrated Rosemary and Cranberry Crisps

Dehydrating food is a great way to preserve its nutrients and flavors while creating a satisfying crispy texture.

This is vegan and gluten free recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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Gluten-Free Dehydrated Rosemary and Cranberry Crisps

Cooking Method: Dehydrating Cuisine: International Courses: Anytime, Appetizer, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 120 min Total Time 2 hrs 15 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Gluten-Free Flour
• 1 cup Dried Cranberries
• 1 teaspoon Fresh Rosemary
• 1 teaspoon Salt
• 2 tablespoon Water

Instructions

1. Preheat the oven to 250°F (120°C).
2. In a large mixing bowl, combine the gluten-free flour, dried cranberries, fresh rosemary, and salt.
3. Slowly add water, a tablespoon at a time, until the mixture forms a dough.
4. Place the dough on a sheet of parchment paper and roll it out to a thickness of about 1/8 inch.
5. Using a sharp knife or a pizza cutter, cut the dough into small rectangles or squares.
6. Transfer the parchment paper with the cut dough onto a baking sheet.
7. Bake in the preheated oven for 2 hours, or until the crisps are dry and crispy.
8. Remove from the oven and let them cool completely.
9. Store in an airtight container.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 18g6%

Sugars 4g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.