Gluten-Free Rosemary Olive Crisps
By the Gluten Free Recipes team ·
These savory gluten-free rosemary olive crisps offer a delightful crunch with fragrant herbal notes and a hint of briny olive. They are perfect for dipping or enjoying on their own, providing a satisfying snack experience.
At a glance: This medium snacks recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 6 ingredients — including kalamata olives, gluten-free almond flour, extra virgin olive oil — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rosemary Olive Crisps: When preparing this snacks recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Rosemary Olive Crisps: This recipe is naturally gluten-free, utilizing almond flour and avoiding any gluten-containing grains. Always ensure your almond flour is certified gluten-free if you have celiac disease.
Ingredients
- 1 cup Kalamata olives, pitted and roughly chopped
- 1 cup Gluten-free almond flour
- 2 tbsp Extra virgin olive oil
- 1 tbsp Fresh rosemary, finely chopped
- 0.5 tsp Sea salt
- 0.25 tsp Freshly ground black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, combine the chopped Kalamata olives, gluten-free almond flour, extra virgin olive oil, finely chopped fresh rosemary, sea salt, and freshly ground black pepper. Stir everything together until the almond flour is evenly moistened and the ingredients are well incorporated, forming a slightly sticky dough.
- 2
Add the chopped Kalamata olives to the bowl with the almond flour mixture. Gently toss the olives with the dry ingredients until they are thoroughly coated and distributed throughout the mixture. Ensure each olive piece is lightly covered with the flour and herb blend.
- 3
Drop spoonfuls of the olive and almond flour mixture onto the prepared baking sheet, spacing them about 1 inch apart. Use your fingers or the back of a spoon to flatten each mound into a thin, crisp disc, approximately 1/4 inch thick. This will help them bake evenly and achieve a crispy texture.
- 4
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the crisps feel firm to the touch. Keep an eye on them during the last few minutes to prevent burning, as they can go from perfectly crisp to overdone quickly. The aroma of rosemary and toasted almonds will fill your kitchen.
- 5
Remove the baking sheet from the oven and let the rosemary olive crisps cool on the sheet for about 5 minutes to firm up further. Once slightly cooled, transfer them to a wire rack to cool completely. Serve these delightful crisps immediately for the best texture, or store them in an airtight container at room temperature for up to 3 days.
Nutrition (per serving)
Tips & Notes
- Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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