I’ve been gluten-free since October of 2013, and in that time, I’ve relied on some very tasty but simple recipes that make wonderful snacks. I’ll be sharing four savory recipes that are particularly delectable for late-night snackers craving a salty treat.
Rice Cracker Mini-Pizzas
1 package plain rice crackers
Shredded sharp cheddar cheese (or your favorite kind)
Mushrooms and green peppers cut into small pieces
Meat or fish topping, minced into small pieces. My favorite is canned octopus, but that might not be to everyone’s taste. Ham or even leftover hamburger works too.
Fresh or dried cilantro
Sauce: can be bottled barbecue sauce, or my pizza sauce below
Pizza sauce: 1 can tomato paste, 1 tsp. salt, 1-2 Tbsp. honey or organic sugar, black pepper, cumin, turmeric and paprika to taste. Mix honey and spices together in about a cup of warm water. Mix in tomato paste until a thick sauce is made. Thin it with more water if desired, but I recommend keeping the sauce thick so the crackers do not become soggy.
Preheat oven to about 300 degrees F. Arrange rice crackers on aluminum foil, which has been placed on a cookie sheet. Spread pizza sauce thinly onto each rice cracker. Add meat or fish, then vegetables. Top with a modicum of shredded cheese, and add fresh or dried cilantro if desired. Bake for about 10 minutes. If you want to brown the tops, you can switch the oven to broil at 400 degrees F for about 30 seconds or so. Be careful, as these will turn dark very quickly!
Lime-Cumin Tortilla Chips
1 pkg. corn tortillas
1 cup lime juice
2 tsp. salt
Heat oven to 375 degrees F. Take a stack of about 10-15 corn tortillas at a time, place them on a plate. Cut them in a cross shape, to make each tortilla into 4 equal wedge pieces. Mix lime juice and salt in a small bowl. Take 2 large cookie sheets and oil liberally with olive oil. I use a paper towel or wax paper to spread the oil over the entire sheet. Dip each tortilla piece in the lime juice mixture and shake off excess into the bowl or rub it on another tortilla piece. Place tortilla on oiled cookie sheet. Each sheet should hold about 15-18 tortilla pieces. Sprinkle cumin over the pieces and place cookie sheet in the oven on the bottom rack. You can either prepare another sheet and place it on the top rack, or you can bake them one sheet at a time. I recommend the latter method for faster preparation. There is no set time for baking these chips; it can take anywhere from 5-12 minutes on average, and the bottom rack will usually brown before the top rack. Check them from time to time. You want them to be a medium brown, although tastes vary. I prefer them light to medium brown, while my husband enjoys them darker. When they are done to your satisfaction, remove them from the oven and put them in a bowl or plate using a spatula. Let cool. Add another layer of oil to the sheet and prepare another batch. I estimate a cup of lime juice mixture should coat about 70+ chips.
Homemade Hot Salsa in a Blender
2 cans no salt added diced tomatoes
1 large green pepper
Approx. 2/3 c. shredded fresh cilantro
3-10 cut up dried hot peppers (be sure to add the seeds for optimum hotness!)
1-1/2 tsp. salt
Approx. 1 tsp. each of black pepper, paprika, cumin, turmeric
De-seed the green pepper and cut it into quarters. Place it into a blender. Add tomatoes, cilantro, hot peppers and dry spices. Replace lid on blender and blend ingredients together on medium setting for about 30 seconds or until homogenous. Pour into dishes and dip tortilla chips or substitute your favorite kind of dipping chip. Potato chips are also gluten free for those of you who are wondering. Store in refrigerator. Makes about 4 cups.
BBQ Beans with Bacon
2 cans black beans
1 cup diced green peppers
1 cup diced mushrooms
2/3 cup Kraft Hickory Barbecue Sauce (substitute your favorite if you like)
½ cup bacon bits
Add 2 cans beans to a large saucepan, and dilute with water. Boil beans and water on med-high setting while you cut up green peppers and mushrooms into small pieces. Add to bean mixture. Boil slowly for about 30 minutes, adding more water if beans start to stick. Add barbecue sauce and bacon bits, lower heat to medium. Heat for maybe 15 minutes or so. Serve in a bowl with shredded cheese on top, or if you like, you can dip chips in it!