Gluten-Free Rosemary Olive Crisps

Ingredients

Shop links on this page are for blanched almond flour, ground flaxseed, pitted Kalamata olives, finely chopped and patted dry. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 1/2 cups blanched almond flour (about 170 g) Shop
• 1 tbsp ground flaxseed Shop
• 3 tbsp water
• 1/3 cup pitted Kalamata olives, finely chopped and patted dry Shop
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp flaky salt

Instructions

1. 1 Preheat the oven to 325°F (165°C).
2. 2 Stir the ground flaxseed and water together and let stand for 5 minutes, until gel-like.
3. 3 Mix the almond flour, olives, rosemary, olive oil, salt, pepper and flax gel into a firm dough.
4. 4 Roll the dough between two sheets of parchment to about 1/16 inch thick. Peel off the top sheet and slide the bottom one onto a baking sheet. Sprinkle with flaky salt and press it in.
5. 5 Score into 1 1/2-inch squares with a knife or pizza cutter.
6. 6 Bake for 15-20 minutes, until golden brown all over. Check after 12 minutes, since almond flour browns quickly at the edges.
7. 7 Cool completely on the sheet, then break along the score lines.

Tips & Notes

• Pat the chopped olives very dry with paper towels. Wet olives make soft spots that will not crisp.
• Roll the olive crisps evenly thin. Thicker pieces stay soft in the middle while thin edges burn.
• Store the rosemary olive crisps airtight for up to 5 days. Re-crisp them in a 300°F oven for 3-4 minutes.

Common questions