This might be the first time you’re hearing of Chickpea Panisse, and honestly, I’m thrilled to introduce you to them. I’ve been on a mission to share them with all my friends and the students in my cooking classes. And it’s been nothing but rave reviews. So move over hummus, there’s a new chickpea snack in town!

This is truly a “I wish I had known about these sooner” type of moment for a lot of people. Lately I’ve been frying them up and eating them for lunch or a snack throughout the week, and they seem to go with everything in my fridge. Crispy outside, light & fluffy inside, and plays well with others. That checks a lot of boxes!

Feel Good Vibes

• Chickpea Panisse is high in plant-based protein and fiber, which helps stabilize blood sugar and keeps you full longer.
• This recipe is free of the top 8 allergens, making it a delicious snack for almost everyone.
• Chickpeas give us iron, magnesium, and B vitamins that support energy and overall metabolic health.
  

Ingredient Substitutions

• None recommended.

Recipe Tips & FAQs

• I highly recommend using Bob’s Red Mill chickpea flour, because I know it will work well for this recipe. You can usually find it at your local co-op or health food store.
• Unlike grits or polenta, you don’t need to “rain in” chickpea flour. You can mix the flour directly with the water in the bowl. It will not clump!
• I’m often asked what panisse means in my cooking classes. It’s a French word believed to come from the Italian “panissa,” which refers to any chickpea based recipes in Ligurian cuisine.
• It’s important to fry in high quality oil, but it can be expensive. Cut down on the cost by reusing your fry oil. Once your oil has cooled down, strain it through a fine mesh strainer into a dark container (I use the glass bottle my oil came in) and store it in a dark cabinet. It will last for 3 months or more if stored correctly. Toss when it smells rancid or gets very dark.
• An easy way to level out the top of your panisse batter is by laying a piece of parchment paper over the top. This will let you smooth the surface with your hand. Remove the plastic wrap once it’s smooth from corner to corner.

Serving Suggestions

• Serve with Roasted Chicken Thighs.
• Great with a Frittata for brunch.
• Pairs really well with a big salad like this one with Sherry Dijon Vinaigrette.
• Tastes great with za’atar spice or herbs de provence sprinkled on top and served with a garlic aioli.

Storage and Shelf Life

Make Ahead: Make the batter 3-4 days ahead, refrigerate and then fry when you’re ready.

Refrigerate: 3-4 days in an airtight container.

Freezer: no

Reheat Instructions

Preheat the oven to 425˚F and place the fried panisse on a baking sheet with a resting rack. Bake until hot and crispy, about 8-10 minutes.

Final Thoughts

If you’re not familiar with me already, I’ll let you in on a poorly kept secret: I like my life a l’il chic and a l’il bourgie, but I also like it all to feel almost completely effortless. And these Chickpea Panisse understand the mission.

Automatically chic because they are the epitome of French bistro fare, and if that isn’t chic I don’t know what is. Bourgie because they feel slightly exotic, like your french fries got a first class plane ticket. And after you’ve made them once, you’ll realize they are not complicated at all, and making them will feel effortless.

I can still remember trying these Chickpea Panisse for the first time in Paris for my 30th birthday trip. I had on a lavender cotton dress with a big floral print, my vintage Wrangler jean jacket and a thick, woven, hot pink scarf I bought in Guatemala. I’ve still got that jacket and scarf!

Some Jackie O sunglasses were definitely on my face, helping me channel my Parisian chic even through my mouthful of braces. I was sitting at a little bistro table in the 17th arrondissement when these landed on my radar, after struggling to order a bottle of water from the garçon. “Une carafe d’eau, s’il vous plaît!”

You would have thought I was butchering the word for water, judging by the way he winced. As if I had taken a dull Opinel pocket knife to the French language. It was worth the struggle once I pointed to the next table’s panisse and got my own order. They were an absolute revelation.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Chickpea Panisse

Crispy outside meets fluffy inside with Chickpea Panisse, a gluten free French bistro classic. It's a perfect snack, appetizer or side.

Course Appetizer

Cuisine French-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Sides, Snacks

Prep Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Equipment

• 8×8 baking dish

Ingredients

• 2 cups Bob’s Red Mill chickpea flour
• 4 cups filtered water
• 2 tablespoons extra virgin olive oil plus 2 more tablespoons for cooking
• 2 teaspoons sea salt
• Freshly cracked black pepper to taste
• 4 cups avocado oil for deep frying
• Or 2 tablespoons avocado oil for pan frying
• Flaky salt for garnish
• Za’atar seasoning for garnish

Instructions

• Place a sheet of parchment paper in an 8×8 baking dish.
• Mix together 2 cups chickpea flour, 4 cups filtered water, 2 tablespoons extra virgin olive oil, 2 teaspoons sea salt and freshly cracked black pepper in a medium sized bowl.
• Preheat a heavy bottomed 4 quart pot on medium heat. Add the remaining 2 tablespoons of olive oil. Pour in the chickpea batter and stir with a straight sided wooden spatula, making sure to scrape the bottom of the pot so it doesn’t stick. Cook for 8 minutes, or until the batter starts to pull away from the sides of the pot. It should be thick like polenta.
• Pour into the prepared baking dish, spreading all the way to the edges and smoothing out the top. Allow the batter to cool down completely for an hour in the fridge, then remove it from the mold. It should feel firm and sliceable.
• Cut the panisse into batons, about ½ an inch thick and 3 and a ½ inches long.
• Preheat the 4 cups of avocado oil to 350˚F and line a baking sheet with paper towels. If you prefer to pan fry instead of deep fry, use a nonstick skillet with 2 tablespoons of avocado oil. Cook on medium high heat, rotating the panisse on all sides until golden brown.
• Carefully add the panisse to the pot, working in batches and being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes.
• Remove the panisse from the oil and place on the paper towel lined tray. Season with flaky salt and za’atar. Serve hot. Check FAQ section for tips on how to store the used fry oil.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Chickpea Panisse appeared first on Everyday Alchemy.

The mission: Create an Almond Pound Cake recipe that’s not just gluten free and dairy free, but also sweetened with unrefined sugar and packed with good-for-you protein. And the texture? It’s gotta be deliciously tender and springy. 

Ingredient Substitutions

• Coconut Milk: Buttermilk is a great sub if you don’t have a dairy allergy.
• Orange: You can use lemon juice and zest. If you have any orange water or extract, add a splash of that too.
• Almond Butter: Unsalted butter or peanut butter will work.
• Coconut Sugar: Muscavado, date or maple sugar all work as well as, last resort, granulated sugar.
• Eggs: You can use a chia egg.
  • 1 tablespoon ground chia seeds to 3 tablespoons water, let it sit for 10 minutes until it forms a gel
• Honey: Sub with maple syrup or cane syrup.
• Brown Rice/Tapioca/Oat Flour: If missing one, omit them all and substitute with 2/3rd cup of a gluten free flour blend.
• Avocado oil: Sub with melted butter, coconut oil or grapeseed oil.
• Sliced Almonds: Garnish with orange slices, chocolate chips or edible flowers. Get creative!

Recipe Tips & FAQs

• Why we prepare the loaf pan with sugar instead of flour: I like the sweetness and slightly crunchy texture it gives the exterior of the bread. GF flours tend to get a little pasty when they’re used to make a pan nonstick, so opt for sugar whenever it makes sense.
• If you don’t want to use the oil and sugar to make your baking pan nonstick, you can stick a large piece of parchment paper in your loaf pan instead.
• Think of this bread as more of a pound cake than a traditional loaf of bread. The texture will be tender, slightly dense, and satisfying.

Serving Suggestions

• Brunch: Serve with this Frittata and a Berry Parfait
• Weekend Breakfast Alchemy: Turn this into french toast.
  • Mix 1 egg with 2 tablespoons of milk
  • Soak a slice of almond pound cake in the milk mixture for 5 minutes
  • Fry the almond pound cake in a pan on medium heat with a tablespoon of butter
  • Serve with maple syrup and a dollop of Greek yogurt.
• Late Night: Top a slice with some almond butter and peach preserves for an elevated snack that will keep you satiated all night long

Storage and Shelf Life

Refrigerate: Keeps well in the refrigerator for up to a week in an airtight container.

Freezer: Freezes well for up to 3 months if wrapped well in plastic wrap or stored in a vacuum-sealed bag.

Reheat Instructions

If desired, preheat a toaster oven to 350˚, and reheat a slice for 2 minutes, until warmed through.

Final Thoughts

I know everybody is into baking sourdough these days, but I still think baking quick breads is a whole lot of fun and wayyyy more approachable. This is a delicious loaf of bread, not something you’ll have to work to keep alive. The question I would ask all the sourdough enthusiasts is: do you really think I need a refrigerated pet at this moment? That can’t even snuggle?!? Don’t we all have enough to deal with right now?

Seems to me this almond pound cake is just as satisfying without the long term commitment. It’s tender and sweet and goes great with a cup of afternoon chai.

Did you make this recipe? Please let us know how it went in the comments, we’d love to hear from you. And don’t forget to subscribe to my weekly newsletter!

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Almond Pound Cake

Course Breakfast, Dessert

Cuisine American

Special Diet Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Breakfast, Comfort food, Dessert, Snacks

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Equipment

• 1 KitchenAid mixer
• 1 9-inch loaf pan

Ingredients

• 3 tablespoons coconut milk
• ¼ teaspoon orange zest
• 1 tablespoon orange juice
• ½ cup almond butter
• ½ cup smashed banana about 1 small banana
• 3/4 cup coconut sugar + more for dusting the pan
• 3 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 ¼ cup almond flour
• ¼ cup brown rice flour
• 3 tablespoons tapioca starch
• 3 tablespoons oat flour
• 1 ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 tablespoon avocado oil
• 1 tablespoon sliced almonds

Instructions

• Preheat the oven to 350˚.
• Prepare a Loaf Pan: Brush a 9-inch loaf pan with a tablespoon of avocado oil, then sprinkle with coconut sugar to prevent the batter from sticking.
• Prepare the batter: In a medium sized bowl mix together the 1 ¼ cup almond flour, ¼ cup brown rice flour, 3 tablespoons tapioca starch, 3 tablespoons oat flour, 1 ½ teaspoons baking powder and ½ teaspoon sea salt. Set aside.
• Place 3 tablespoons coconut milk, ¼ teaspoon orange zest and 1 tablespoon orange juice in a small bowl. Mix and set to the side.
• Cream ½ cup almond butter and ½ cup banana in a KitchenAid mixer on medium high speed for 2 minutes, until very well mixed.
• Add ¾ cup coconut sugar.
• Add 3 eggs, one at a time, beating well between each addition. Next add 2 tablespoons of honey and 1 teaspoon vanilla extract. Fold the flour mixture into the batter gently.
• Add in coconut milk, orange zest and orange juice.
• Bake: Pour the batter into the pan, and sprinkle with 1 tablespoon sliced almonds.
• Bake for 45 minutes, rotating halfway through, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for 10 minutes, then remove from the pan and cool on a rack.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Almond Pound Cake appeared first on Everyday Alchemy.

For me, beets are having a moment. I’ve created a ritual out of making sure I have them in my life at least once a week this winter. And recently I found myself coming back to this classic: Beet and Chevré Spread.

One of the things I love about this spread is that it gives the beet every flavor component it needs to shine: salt, fat, acid, sweet. By adding extra virgin olive oil, fresh lemon juice and honey we are amping up the flavor of this spread. 

The result: a vibrant and delicious spread that demands to be noticed. 

Feel Good Vibes

• Beets are rich in dietary nitrates, great for healthy blood flow and cardiovascular function.
  
• Chèvre provides high-quality protein and calcium with easier digestibility than cow’s milk cheese. That’s a win for many people.
  
• Olive oil and beets band together to deliver polyphenols and antioxidants that help reduce inflammation.
  

Ingredient Substitutions

• No honey? Cane syrup or an unrefined sugar such as muscavado, date or coconut.
• No apple cider vinegar? White wine or champagne vinegar.
• No bay leaf? A sprig of fresh thyme.
• No chevré? A mild feta.

Get the Goods

I’m based in Atlanta, and I have been using Decimal Place Farms goat cheese for 25 years. It’s very mild, with none of the barnyard flavor that turns people off about most goat cheese. The shepherd’s name is Mary and she’s a master at her craft, and I’ve been out to her farm several times over the years. It’s the cleanest barn I’ve ever seen, and she’s got the luckiest goats. This cheese is small batch, extremely local and incredibly delicious. You can find Mary and her cheese at Freedom Park Farmer’s Market, year round.

Recipe Tips & FAQs

• I used Decimal Place Farms chevré to make this Beet & Chevré Spread, which is available at Freedom Park Farmer’s Market.
• If you’re intimidated by beets, I think the best advice I can give you as far as seasoning them is that they need you to hit all the notes: salt, fat, acid, sweet. When you taste your dip, consider all those elements and play with the proportions until you like the result.
• If your spread ends up looking a little runny, you can thicken it back up by putting it in some cheesecloth or a coffee filter and suspending it above a bowl. The liquid will slowly drip out and restore its viscosity.

Serving Suggestions

• Alchemize it by garnishing with a little lavender honey or lightly crushed fennel seed
• Serve it with Chickpea Seedy Crackers or Kale Chips for crunch.
• Pairs well with Roasted Carrot & Harissa Hummus on a grazing board.
• Makes a great sandwich spread. I highly recommend some freshly grilled gluten free sourdough, Beet & Chevré spread and some paté de campagne.

Storage and Shelf Life

Make Ahead: Can be made up to 3 days in advance.

Refrigerate: Store in an airtight container for 3-5 days in the refrigerator.

Freezer: Not recommended.

Final Thoughts

Beets are different, and I get it that sometimes people are nervous to cook with them. But this is your chance to be an artist, or even better, an alchemist. 

Let’s transform something affordable and nutritious into something luxurious and exotic by playing on their strengths. Beets already have a gorgeous purple color and a smooth texture that make them stand out in a crowd. Combine them with creamy chevré, tart lemon juice and rich extra virgin olive oil and we’ve gone from health food territory to centerpiece of the grazing board zone.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Beet and Chevré Spread

Beet and Chevré Spread that’s vibrant, creamy, and deeply flavorful. Perfect for grazing boards, entertaining, or an elevated everyday snack.

Course Appetizer

Cuisine French-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Vegetarian

Season Fall, Winter

Recipe Type Dip

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Equipment

• Food Processor

Ingredients

• 10 ounces red or pink beets
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon kosher salt
• 1 bay leaf
• ¼ teaspoon black peppercorns
• 6 cups water
• 8 ounces chevré
• ½ lemon juiced
• 2 tablespoons extra virgin olive oil
• Sea salt to taste
• Freshly cracked black pepper to taste
• Flaky salt to taste
• Optional Garnish Pick One:
• Drizzle of extra Virgin Olive Oil
• Drizzle of Lavender Honey
• Toasted Fennel Seeds

Instructions

• Combine the 10 ounces of beets, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon kosher salt, 1 bay leaf and ¼ teaspoon black peppercorns in a 2 quart saucepan. Add  6 cups of water, or enough to completely cover the beets, and bring to a boil.
• Cover with a lid and reduce to a simmer. Cook until the beets are tender, depending on the size, anywhere from 30 minutes to an hour.
• Remove the beets from the liquid, allow to cool and then use a paper towel to rub the peel off the beet. It should be removed easily if the beets are fully cooked.
• Place the beets and 8 ounces of chevré in a food processor along with the juice of ½ a lemon and 2 tablespoons extra virgin olive oil.
• Season with sea salt and freshly cracked black pepper to taste and process until smooth, then check for seasoning. Garnish with flaky salt and extra virgin olive oil (or either lavender honey or toasted fennel seeds). Serve with assorted veggies, chips or crackers.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Beet and Chevré Spread appeared first on Everyday Alchemy.

Buffalo Chicken Dip is the rich, cheesy, deliciously low-brow classic you need on the table whether you’re hanging out with friends watching the Super Bowl or just trying to get through that afternoon slump.

Ingredient Substitutions

• No avocado oil: Butter or grapeseed oil 
• No chicken breast: Shredded rotisserie chicken meat
• No plain cream cheese: Neufchâtel cheese 
• No Greek yogurt: Mayonnaise
• No Texas Pete or Frank’s Red Hot: Cholula or Crystal hot sauce
• No granulated onion: Onion powder
• No granulated garlic: Garlic powder
• No green onion: Thinly sliced chives or minced shallot
• No parsley: Cilantro (skip dill if using)
• No dill: Omit
• No shredded cheddar: Pepperjack or 3 cheese Mexican

Recipe Tips & FAQs

• You can make life easy by buying a rotisserie chicken, or cooking off an extra chicken breast when making dinner to lighten the prep load.
• Cream cheese: I was shocked to discover that Philadelphia cream cheese has added stabilizers in it, which is completely unnecessary. I now only buy Good Culture or Tillamook cream cheese, both of which I recommend.
• I made this recipe using Stonyfield plain Greek yogurt. If you want it a little less tangy, you can substitute mayonnaise.
• Shredded cheese: did you know that store-bought shredded cheese is coated with a pure starch, which could be anything from wood pulp to cornstarch or calcium sulfate? I recommend buying a brick of cheese and shredding it yourself to ensure quality control.

Serving Suggestions

• Chickpea Seedy Crackers are the perfect crunchy contrast to this rich and satisfying dip.
• Keep it southern and serve alongside Pimento Cheese Straws and Vidalia Onion Dip

Storage and Shelf Life

Make Ahead: Prep dip up to 3 days in advance, and bake when needed.

Refrigerate: Holds well for 3-5 days in an airtight container.

Freezer: Not recommended.

Reheat Instructions

Oven:

Preheat the oven to 350˚F. Place the dip in a covered oven-safe baking dish and heat until completely warmed through.

Final Thoughts

I didn’t discover Buffalo Chicken Dip until last summer when a friend of mine brought some to a picnic. As we inhaled it in record time, I realized I was going to need more of this in my life.

I was pleasantly surprised by how easy it was to make, though I have to say the quality of your ingredients can either make this a healthy-ish treat or something highly processed and not that good for you (check my recipe tips section).

Can’t tell you how much I’m looking forward to enjoying this treat during the Super Bowl, I only wish I was getting to watch my Detroit Lions play while I feast on it!

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Buffalo Chicken Dip

Cheesy, spicy Buffalo Chicken Dip made with better ingredients, baked until golden brown and bubbly. You'll love this easy game day snack!

Course Appetizer

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Summer, Winter

Recipe Type Dip, Snacks

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Equipment

• oven-safe baking dish

Ingredients

• ½ teaspoon avocado oil
• 1 chicken breast 10 ounces (about 1.5 cups cooked and shredded)
• 8 ounces plain cream cheese
• ½ cup Greek yogurt
• ¼ cup Texas Pete or Frank’s Red Hot
• 1 teaspoon granulated onion
• ½ teaspoon garlic powder
• 1 tablespoon freshly sliced green onion
• ½ teaspoon freshly chopped parsley
• ½ teaspoon freshly chopped dill
• 1 cup shredded cheddar cheese divided
• Sea salt to taste
• Freshly cracked black pepper to taste
• To Serve:
• tortilla chips
• celery sticks

Instructions

• Preheat the oven to 350˚F.
• Heat the 1/2 teaspoon avocado oil on medium high heat in a small skillet. Season the chicken breast with salt and pepper, and then sear the chicken on both sides for 3 minutes, until golden brown.
• Transfer the chicken to the oven and continue cooking until it reaches an internal temperature of 165˚F, around 6 to 8 minutes.
• Remove the chicken from the oven, allow to cool, and then shred and place in a large mixing bowl.
• Add everything except 1/4 cup of cheddar cheese: 8 ounces of plain cream cheese spread, ½ cup Greek yogurt, ¼ cup hot sauce, 1 teaspoon granulated onion, ½ teaspoon garlic powder, 1 tablespoon freshly sliced green onion, ½ teaspoon freshly chopped parsley, ½ teaspoon freshly chopped dill and ¾ cup shredded cheddar cheese to the bowl and combine.
• Place the dip in a covered oven-safe dish, top with the ¼ cup of shredded cheddar and bake for 20 minutes at 350˚F until warmed through. Now turn on the broiler, remove the lid and brown the top of the dip. Depending on your broiler, this could take anywhere from 2-6 minutes.
• Serve warm and enjoy with tortilla chips or celery sticks.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Buffalo Chicken Dip appeared first on Everyday Alchemy.

Nacho Kale Chips are a deeply satisfying, nourishing snack that brings out your inner flower child. They’ve got the most delicious crunch and vibrant, tangy flavor.

If making pantry staples ever feels like a chore, try alchemizing it into a ritual. Put on the Everyday Alchemy Spotify playlist, slip into your chicest caftan, and let the Earth Goddess energy flow while you create something delicious and nourishing for your future self.

Feel Good Vibes

Glow Factor
Kale brings a radiant dose of vitamins A & K to keep your skin glowing and your body feeling strong and grounded.

Energy Magic
Nutritional yeast adds a sprinkle of plant-based protein and B vitamins—your secret weapon for steady, goddess-level energy.

Strong Hearts
Tahini or cashew butter delivers creamy, heart-healthy fats that keep you satisfied while you float through your day.

Ingredient Substitutions

• Swap out the tahini for cashew butter with a squeeze of lemon juice for a slightly sweeter variation.
• No nutritional yeast? You could use ½ cup ground sunflower seeds and 2 teaspoons of miso paste. I recommend you go a little heavier on the spices too.
• For a fun twist, sub in za’atar, berbere, or harissa seasoning for the paprika, onion and garlic powder.

Recipe Tips & FAQs

• No dehydrator? Bake your kale chips at 225˚F for 20 to 30 minutes, rotating halfway through. 
• Make sure to combine the tahini with the spices and salt before mixing it into the kale, so that the flavor is evenly distributed.
• Try to keep your kale pieces as large as possible, because they will shrink significantly.
• Dehydrated snacks call for extra hydration—keep that water bottle close!

Serving Suggestions

• Dip & Chips: Serve these Kale Chips with my Vidalia Onion Party Dip at your next get-together.
• Alchemize your next Grazing Board with these Kale Chips that bring vibrant color, flavor and texture to the party.
• Travel Snacks: I love taking kale chips with me when I’m traveling so I know no matter what I’ll have something green to eat that day.

Storage and Shelf Life

Refrigerate: Not necessary 

Freezer: Not necessary 

How to Refresh: If your chips lose their crunchiness or become a little stale, you can always pop them back in the dehydrator for a couple hours until they’re crispy again.

Final Thoughts

Nothing makes me feel more rooted and grounded than a pantry full of nutritious, homemade snacks. It signals to me that even if I’m overwhelmed today, at some point in the recent past, I had time to take care of myself. And then I realize that at some point in the future, I will have time to take care of myself again. Until then, I get to reap the benefits of setting myself up for success.

Nacho Kale Chips = Self Care.

Have you made this recipe? I would love to hear your thoughts, and if they help you feel more supported when you’re snacking on a busy day. Drop a line in the comments and don’t forget to subscribe to the Everyday Alchemy newsletter.

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Nacho Kale Chips

Crunchy, vibrant Nacho Kale Chips serving full Earth Goddess vibes—vegan, colorful, gluten-free, and low-key luxe.

Course Snacks

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Spring, Winter

Recipe Type Snacks

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 servings

Equipment

• 1 Dehydrator, preferred see FAQ's for oven baking instructions

Ingredients

• 1 bunch curly kale washed, and stems removed
• ½ cup tahini
• 3/4 cup nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 2 teaspoon Sea salt
• Freshly cracked black pepper
• Fresh filtered water, if needed

Instructions

• Preheat the dehydrator to 125˚F.
• Wash and remove the stems from 1 bunch of curly kale. Don't dry it, you want it wet.
• In a large bowl, combine ½ cup of tahini, 3/4 cup nutritional yeast, 1 teaspoon smoked paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, 2 teaspoons sea salt and black pepper to taste.
• Add the kale to the bowl and massage until the leaves are coated. Add some fresh filtered water if needed to get the tahini paste to stick to the leaves.
• Divide the kale between several dehydrator sheets in a single layer.
• Leave the kale in the dehydrator at 125˚F for 6 to 8 hours, or overnight. Store at room temperature in an airtight container.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Nacho Kale Chips appeared first on Everyday Alchemy.

This Vidalia Onion Dip with Greek yogurt came to be because in my world, it’s not a party until someone breaks out the french onion dip and potato chips. So here we put a twist on the old classic to celebrate Georgia’s most prized crop. Vidalia’s are naturally very sweet onions, mild enough to eat raw, and honestly we Georgians are pretty proud of them. They are usually available April through June nationwide. Serve this dip at your next picnic or cookout, and fire up this Spotify playlist filled with Georgia musical acts.

Ingredient Substitutions

• No Vidalia’s? Substitute sweet white or yellow onions.
• Substitute Greek yogurt with sour cream and cream cheese for a more traditional style dip.
• Make it Vegetarian skip the bullion paste, it’s not essential, but does give it a deeper flavor.

Recipe Tips & FAQ’s

• Alchemize it with some caviar on top! My favorite for this is smoked trout roe; but traditional ossetra, kaluga or beluga are also fun options. 
• Can you substitute the fresh parsley and dill with dried herbs? I don’t recommend it. The dried versions of these herbs taste kind of flat. You will notice that the recipe calls for onion powder. That’s because onions actually benefit from being dehydrated- it gives them a greater depth of flavor.
• Stir the onions frequently so they don’t brown. Vidalias are already so sweet, you don’t really need to caramelize them.
• If you don’t have a food processor, chop the herbs and mince the onions (before cooking), and mix everything together in a bowl.

Vidalia Onion Dip with Greek Yogurt Serving Suggestions

• You’re not going to hear me say this often: grab a bag of Ruffles potato chips and dive into this dip if you are looking for the classic french onion dip experience.
• This dip also pairs well with my Chickpea Seed Crackers and makes a great sandwich spread.
• If you rather go the fresh veggie route, make it a crudités situation. Celery sticks, cucumbers, peppers, blanched green peas, etc…
• Thin it out with a little buttermilk and use it as a salad dressing.
• Use it as a sauce the next time your dinner needs a little flavor. It pairs well with beef, chicken, fish or grilled veggies.

Storage and Shelf Life

• Stores well in a refrigerated airtight container for 3-4 days.
• I wouldn’t recommend freezing this dip.

Final Thoughts

This Vidalia Onion Dip with Greek Yogurt makes a great addition to your picnic or cookout, but it’s also got value during the work week too. It could be used as a sauce to punch up a bland dinner— it pairs well with beef, chicken, fish or veggies, it makes a great sandwich spread, I’ve even thinned it out with a little buttermilk and used it as a salad dressing. You’ve got to love a great tasting recipe with all that flexibility.

Have you tried this recipe yet? Let us know what you thought in the comments. We’d love to hear from you!

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Vidalia Onion Dip with Greek Yogurt

A creamy, herb-packed dip made with sweet Vidalia onions and Greek yogurt—perfect for spring and summer gatherings. Naturally gluten-free and vegetarian.

Course Appetizer, Snacks

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Spring, Summer

Recipe Type Appetizer, Dip, Snacks

Prep Time 12 minutes minutes

Cook Time 16 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Equipment

• 1 Food Processor not essential

Ingredients

• 3 cups Vidalia onions, sliced thinly about 1 pound
• 1 tablespoon butter unsalted
• 2 cups Greek yogurt plain
• 1 teaspoon beef bullion paste prefer Better than Bullion
• 1 1/2 teaspoon fresh dill
• 1 teaspoon fresh parsley
• 1 teaspoon green onions
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 lemon, juiced about 2 tablespoons
• sea salt to taste
• freshly cracked black pepper

Instructions

• In a skillet over medium heat, cook the sliced Vidalia onions in butter for about 16 minutes, stirring frequently to avoid browning. You want them soft and translucent, not caramelized.
• Remove from heat and let the onions cool until no longer hot, 10 to 15 minutes.
• Combine the cooked onions with ½ teaspoon beef or vegetable bouillon base, 2 cups plain Greek yogurt, 1 ½ teaspoons freshly chopped dill, 1 teaspoon freshly chopped parsley, 1 teaspoon sliced green onions, ½ teaspoon onion powder, ¼ teaspoon garlic powder, juice of half a lemon (about 2 tablespoons) and sea salt and freshly cracked black pepper to taste in a food processor. Blend until smooth (or pulse for a chunkier texture, if preferred).
• Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
• Chill for half an hour and serve. Will store well in a refrigerated air-tight container for 3 to 4 days.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Vidalia Onion Dip with Greek Yogurt appeared first on Everyday Alchemy.

What you’re going to love about this recipe is that I’ve combined two Southern Grand Dames: cheese straws and pimento cheese. Yes, Gluten Free Pimento Cheese Straws do exist. They taste fantastic, and I’m so excited to share the recipe with you!

It’s a well known fact that cheese straws belong in every Southern host’s arsenal. They are an irresistible snack that any house guest will be grateful to have waiting for them on the coffee table or kitchen counter. The dough freezes well and they bake quickly, meaning that once you make a batch you will be well prepared to entertain anyone, including yourself!

Ingredient Substitutions

• No tapioca starch? If you have arrowroot or cornstarch, they work just as well.
• No aleppo pepper? You can use cayenne + a pinch of smoked paprika, or any small pepper flakes such as gochugaru or piment d’Espelette
• No gruyere? Asiago will also work well.
• No sherry vinegar? Red wine vinegar is a good substitute.

Recipe Tips & FAQ’s

• Can I buy the cheese already grated? No, because pre-grated cheese is tossed in starch to keep it from clumping. That extra starch will throw off the recipe. I prefer Tillamook sharp cheddar.
• Do I need to buy pecan meal? No, if you have a food processor you can grind raw pecans to make pecan meal. It only takes about 10 seconds to grind. Don’t go too long or you’ll get pecan butter.
• It helps to have all your ingredients at room temperature. They will incorporate better and give you a superior texture. Grate your cheeses and let them hang out for a half an hour to an hour before preparing the dough.
• If you pipe your straws with a piping bag, the texture will be a little more complex. Rolling the straws into flat wafers will give you more of a simple, traditional wafer texture. I recommend trying both methods and deciding which one you like more. They will look beautiful piped out with a star tip.
• If you don’t have a stand mixer, you can use a traditional handheld beater or mixer. 

Serving Suggestions

• These gluten-free cheese straws are perfect for holiday entertaining, game day spreads, or Southern-inspired snack boards.
• Pair them with prosciutto or other cured meats for a quick, satisfying snack.
• I highly recommend packaging these up nicely and giving them out as a host/hostess gift.
• Cheese straws are a great take along for a fair weather picnic. Don’t forget to pack a little pesto artichoke spread and curry chicken salad!
• Rainy weather? These make such a great movie night snack. Pop some popcorn, bake off some cheese straws and snuggle under your favorite cozy blanket.

Storage and Shelf Life

• Prep Ahead: Shape the crackers, then freeze them. The dough will last in the freezer for up to 2 months.
• Room Temperature: Once baked, store in an airtight container for up to 3 weeks—they stay crisp for a long time!

Final Thoughts

These Gluten Free Pimento Cheese Straws are bound to be a hit whether you’re snacking solo or sharing with friends. They’re easy to prep ahead, fun to make with kids, and perfect for entertaining. They bake fast, store well, and taste amazing.

Once you try this recipe please come back and let us know what you thought in the comments below. Can’t wait to hear from you!

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Gluten Free Pimento Cheese Straws

Gluten-Free Pimento Cheese Straws combine two Southern favorites into one bold, savory, make-ahead snack—perfect for parties, picnics, or an afternoon snack.

Course Snacks

Cuisine American

Special Diet Egg Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Snacks

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 24 straws

Equipment

• handheld or stand mixer

Ingredients

• 1 cup almond flour, lightly packed 110 grams
• 1/2 cup pecan meal, made by grinding raw pecans 55 grams
• 3/4 cup tapioca starch 85 grams
• 1/2 teaspoon onion powder
• 1 teaspoon paprika, smoked
• 1/8 teaspoon aleppo pepper sub cayenne + pinch of smoked paprika
• 1 teaspoon sea salt
• 1/2 cup unsalted butter room temperature
• 6 ounces sharp cheddar cheese, freshly grated, I prefer Tillamook sharp cheddar 170 grams
• 2 ounces gruyere cheese, freshly grated 56 grams
• 1/4 teaspoon sherry vinegar can sub red wine vinegar

Instructions

• Preheat the oven to 350˚. Line 2 baking sheets with silpats or parchment paper.
• Make the dough. In a large bowl, combine the almond flour, pecan flour, tapioca starch, onion powder, aleppo pepper and sea salt.
• Preferably using a kitchenaid, beat the room temperature butter and cheeses until well combined on high speed for about 3 minutes.
• Turn the mixer to a lower speed and add the sherry vinegar. Next slowly add in the flour blend. Mix just until the dough comes together—do not overmix.
• Make the Straws. Place the dough in a piping bag fitted with a star tip. Pipe 3-inch-long straws directly onto the tray. Alternatively, scoop the dough into balls, then roll into wafers or flatten into rectangles and decorate with the tines of a fork.
• Bake for 8 minutes, then rotate the pans in the oven. Continue baking for another 8 minutes. The cheese straws should be golden brown.
• Store. Remove from the oven and allow to cool down before transferring to an airtight container. They will hold well for up to a month.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Pimento Cheese Straws appeared first on Everyday Alchemy.

If springtime in Italy is your vibe, this Pesto Artichoke Spread is here for you, babe. Slip into a comfy linen dress, fire up this album by La batteria, and crack open that special bottle of olive oil you’ve been saving, it’s perfect for this recipe. Spoon this dip on top of freshly grilled veggies, pasta or crackers– however you want to use it, this dip is molto bene (translation: chef’s kiss). Bright, creamy, and effortlessly elegant.

Ingredient Additions & Substitutions

• Alchemize It: Mix in a little Greek Yogurt or crumbled feta for a creamier dip.
• No basil?– sub parsley for an interesting twist
• Out of pine nuts?– walnuts would be a fun addition

Recipe Tips & FAQ’s

• Olive Oil- Since it’s uncooked, this is the time to let that grassy, golden bottle shine.
• Why Native Forest Artichoke Hearts? SMany canned versions are heavy on citric acid, but these taste clean and pure.
• No Food Processor? No worries. You can chop the ingredients by hand for a more rustic texture.

Pesto Artichoke Spread Serving Suggestions

• Pasta Night: Add a splash of cream, sautéed spinach and some gluten free fettuccine.
• Pack a Picnic: Goes great with Chickpea Seedy Crackers or Cheese Straws at your next al fresco meal
• Get Saucey: Perfect on top of Grilled Veggies or Roasted Chicken Thighs 

Storage and Shelf Life

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze pesto in ice cube trays, or small jars or containers for up to 3 months. Thaw in the fridge overnight before using.

Final Thoughts

This Pesto Artichoke Spread will make you feel like you’ve spent an indulgent, warm spring day in an Italian garden. The bright, clean flavors evoke healthy nourishment without sacrificing any pleasure. If effortlessly elegant is your vibe, this dip recipe was made for you. 

Once you’ve tried it, please come back and let us know how you used it in the comments below.

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Artichoke Pesto Spread

This vibrant Artichoke Pesto is a quick, healthy dip made with canned artichoke hearts, fresh basil, parmesan, and olive oil. It’s perfect for spring entertaining, meal prep, or as a flavorful sauce for pasta, roasted vegetables, and grilled chicken. Naturally vegetarian, gluten-free, and grain-free, this easy pesto recipe comes together in minutes with a food processor and is packed with fresh, zesty Mediterranean flavor.

Course Snack

Cuisine Italian-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season Fall, Spring, Summer, Winter

Recipe Type Appetizer, Dip, Snacks

Prep Time 10 minutes minutes

Servings 2 cups

Ingredients

• 2 tablespoons lemon juice about 1 lemon
• 1/4 cup extra virgin olive oil
• 14 oz can of artichoke hearts preferably Native Forest brand
• 1 cup basil leaves about .5 oz
• 1 teaspoon garlic, grated
• 1 tablespoon roasted pine nuts
• 1/2 cup pecorino or parmesan grated
• sea salt to taste

Instructions

• Place the lemon juice, olive oil, artichoke hearts, basil, grated garlic, roasted pine nuts, pecorino cheese, salt and pepper in a food processor.
• Pulse until the pesto is combined, but still slightly chunky.
• Transfer to an airtight container and refrigerate for up to 4 days.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Pesto Artichoke Spread appeared first on Everyday Alchemy.

Listen, we all love classic hummus, but sometimes you just wanna switch things up. That’s where this Roasted Carrot Harissa Hummus comes in. It’s rich, smooth, and creamy, with a flavor that’s both bright and robust thanks to the sweetness of roasted carrots and the spicy kick of harissa.

This is the kind of hummus that makes people ask for the recipe. It’s a little unexpected, totally delicious, and absolutely worth making from scratch.

Why This Harissa Hummus Recipe is the Best

What makes this Roasted Carrot Harissa Hummus stand out from the rest?

Deeper Flavor – Roasting the carrots brings out their natural sweetness, giving the hummus a richer, more complex taste.
Creamy & Smooth – The combo of tahini, olive oil, and roasted carrots creates an ultra-silky texture.
Balanced Heat – Harissa paste adds just the right amount of spice, and you can adjust it to your taste.

Ingredient Substitutions & Variations

This recipe is easy to customize—here are some ideas:

• Want it spicier? Add a pinch of Aleppo or cayenne pepper.
• Want it extra creamy? Blend in a little more olive oil or an extra spoonful of tahini.
• Different Roasting Method? Instead of pan-roasting, you can roast the carrots in the oven (see below for instructions).
• Make it Smoky: Add ½ teaspoon smoked paprika for a deeper, smokier taste.

Pro Tips to Alchemize This Hummus

Serve It Warm – Hummus tastes better when it’s served at room temperature or warm. Gently heat it up in a pan before serving.

Roast the Carrots Until Tender & Golden – The deeper the roast, the more flavor! Let them caramelize slightly but avoid burning.

Blend Long Enough – Let the food processor run for at least 30-60 seconds. When it comes to getting an ultra-smooth texture, it makes all the difference.

Frequently Asked Questions

Can I roast the carrots in the oven instead of on the stovetop?
Yes! Spread the carrot chunks on a lined baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.

Do I need to peel the carrots?
If your carrots are organic and scrubbed clean, you can leave the skin on. It adds extra fiber and nutrients.

Can I make this ahead of time?
Absolutely! Hummus tastes even better the next day as the flavors develop.

Storage & Reheating Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Hummus freezes pretty well! Drizzle a little olive oil on top and store in small portions. Thaw overnight in the fridge. Stir it really well to restore the consistency and double-check the seasoning.
• To Serve at Room Temp: If you’ve stored it in the fridge, let it sit out for 20 minutes before serving or gently warm it on the stovetop for a restaurant-style experience.
• To Refresh Thick Hummus: Whisk in 1-2 tablespoons of water or olive oil to loosen the texture.

Serving Suggestions

Drizzle with extra olive oil and sprinkle with flaky Maldon salt for a gorgeous finish.
Pair it with:

• Grilled Halloumi & Grilled Veggies – Creamy hummus balances the salty, crispy cheese.
• Grain bowls & veggie wraps (use it as a spread or mix-in!)
• Chickpea Seedy Crackers (and this dip is a match made in heaven!)

Final Thoughts

This Roasted Carrot Harrisa Hummus recipe has been with me for a couple years now, and it’s been a really fun one to bring along on everything from picnics and camping trips to bourgie catering events. It seems to be right smack dab in the middle of the VENN diagram of healthy, sophisticated, delicious and convenient.

Have you made this recipe yet? I’d love to hear about it in the comments below! And don’t forget to sign up for my newsletter. I’ll email you once a week with a seasonal, market-forward recipe.

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Roasted Carrot Harissa Hummus

This roasted carrot and harissa hummus blends earthy sweetness with vibrant spice for a flavorful dip or spread that’s perfect for wraps, grain bowls, or seasonal snacking.

Course Appetizer

Cuisine Indian Inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Appetizer, Dip, Snacks

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 3 cups

Ingredients

• 1 tablespoon extra virgin olive oil for carrots
• 2 cups raw carrots cut into 2-inch chunks
• 1 can chickpeas, drained (if cooking from scratch, cook a half a cup of raw chickpeas)
• 1 lemon juiced (about 3 tablespoons)
• 1 1/2 teaspoons garlic cloves, crushed about 2-4 cloves
• 2 tablespoons tahini
• 3 tablespoons extra virgin olive oil for hummus
• 1-2 tablespoons harissa paste, depending on preference
• sea salt to taste
• black pepper to taste
• 1/2 cup filtered water, divided, more if needed

Instructions

• Roast the Carrots: Heat a 10-inch sauté pan over medium heat and add 1 tablespoon olive oil. Once the oil is shimmering, add 2 cups carrots cut into 2 inch chunks and cook for about 10 minutes, stirring every other minute. The carrots should be nicely browned but not burned.
• Reduce the heat to medium-low. Add ¼ cup filtered water to the pan and cover with a lid. Continue cooking for another 10 minutes, until the carrots are completely tender and the water has evaporated. Let the carrots cool slightly.
• Make the Hummus: In a food processor, combine 1 drained can chickpeas, roasted carrots, juice of 1 lemon, 1 1/2 teaspoons garlic, 2 tablespoons tahini, 3 tablespoons olive oil, and 1-2 tablespoons harissa paste. Season with sea salt and black pepper to taste.
• Blend for about 30 seconds. Add ¼ cup filtered water, scrape down the sides of the bowl, and blend again until smooth. Add more water as needed to reach your desired consistency. Keep in mind that hummus thickens in the fridge — it’s easier to thin it out later than to fix a watery batch.
• Check the hummus and adjust the seasoning if necessary. Hummus tastes best either served warm or room temperature. Use immediately or store the hummus in an airtight, refrigerated container for up to 4 days and gently warm before serving.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Roasted Carrot Harissa Hummus appeared first on Everyday Alchemy.

You’ll want to bookmark this one! This Chickpea Seed Cracker recipe is about to become your next pantry staple. These crackers are delicious, nutritious, and incredibly versatile, and they get along really well with all sorts of dips, hors d’oeuvres, and even make a great gluten free crouton sub for salads.

Nutritional Highlights

1. Protein-Packed + Satisfying Chickpea flour and seeds (pumpkin, sunflower, flax, sesame) bring a surprising amount of plant-based protein to every bite. This helps keep you full longer, supports stable energy, and makes these crackers a genuinely nourishing snack, not just something crunchy to munch on.

2. Rich in Healthy Fats for Hormone + Brain Support Pumpkin, sunflower, flax, and sesame seeds are loaded with healthy fats, including omega-3s from flax and monounsaturated fats from olive oil. These fats support hormone balance, brain health, and glowing skin… all from a cracker that tastes way too good to be this wholesome.

3. High in Fiber + Essential Micronutrients Between the chickpea flour and the whole seeds, this recipe delivers a big dose of digestive-friendly fiber along with minerals like magnesium, zinc, calcium, and iron. This combo supports gut health, steadier blood sugar, and overall metabolic balance—making these crackers a nutrient-dense upgrade to anything store-bought.

Ingredient Substitutions & Variations

• Don’t have flax or sesame seeds? You can swap out with poppy or chia seeds. Add another tablespoon of water if you use chia seeds, they’ll absorb a little extra water.
• Switch up the spices— Skip the za’atar and add a quarter cup of nutritional yeast or everything but the bagel seasoning.
• No olive oil? You can use grapeseed or avocado oil.

Recipe Tips & FAQs

How to Get the Best Texture

• Use a heavy rolling pin – The thinner the crackers, the crispier they’ll be.
• Let the dough rest for 5 minutes before you roll it out – This allows the chickpea flour to absorb excess moisture.
• Rotate & swap baking trays halfway through baking for even browning.

Can I bake these in one large sheet and break them later?
Yes! If you prefer a more rustic look, simply bake as a single sheet and break them into pieces once cooled.

How do I know when they’re done?
They should be GBD- golden brown delicious all over and crisp to the touch. If they don’t have a legit tan, bake for an additional 5 minutes.

Chickpea Seed Cracker Serving Suggestions:

On a Salad: Crumble them over this Spring Salad with Sherry Dijon Dressing for an extra crunch. I love using them as croutons.
With a Dip: Pair them with Roasted Carrot Harissa Hummus or Curry Chicken Salad.
On a Grazing Board: Serve with chevré and smoked trout or lox.
With Soups: Use as a crunchy side with this Chicken and Wild Rice Soup or lentil stew.

Storage & Shelf Life

• Room Temperature: Store in an airtight container and they’ll last for up to 3 months.
• Re-Crisping: If they start to soften, pop them in a 325°F oven for 5 minutes to refresh their crunch. I make these crackers all the time and I’ve literally never had to do this, but I’ll include this option just in case it’s helpful.

Pro Tip: Store crackers with a silica gel packet (like the ones found in seaweed snacks) to keep them crisp longer!

Final Thoughts

In culinary school they taught us about the concept of mis en place— which translates loosely to everything in its right place. When you’re a line cook it basically means you should always have all the ingredients you need for your station laid out and organized within reach.

But this concept can easily be adapted to a super helpful life philosophy. Identifying and naming all the different pieces of the puzzle that keep you living your best life is a solid use of your time. It’s all about being set up for success.

I say all this to tell you that these crackers are an essential piece of my life’s mis en place. They’re a versatile and nutritious part of my self care routine. See if they fit in well with yours.

Have you tried this recipe? Let me know what you think in the comments below.

And don’t forget to sign up for the Everyday Alchemy newsletter. You’ll get a seasonal, gluten free recipe delivered right to your inbox once a week.

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Birdy’s Chickpea Seed Crackers

Crunchy, nutrient-dense crackers made with chickpeas and lots of seeds — a wholesome, satisfying snack that’s perfect for pairing with dips, spreads, or crumbling on top of your next salad.

Course Snacks

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Appetizer, Snacks

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 48 crackers

Equipment

• 1 Rolling Pin
• 3 Parchment paper sheets

Ingredients

• 1 ⅓ cups chickpea flour
• ½ cup raw pumpkin seeds
• ½ cup raw sunflower seeds
• ½ cup raw flax seeds
• ½ cup raw natural, white or black sesame seeds
• 3 tablespoon za’atar seasoning
• 1 tablespoon kosher salt or 2 tsp and a pinch of sea salt
• ⅔ cup water
• ¼ cup extra virgin olive oil

Instructions

• Preheat the oven to 325˚.
• Using a rubber spatula, mix the 1 & 1/3rd cup chickpea flour, 1/2 cup each pumpkin, sunflower, flax and sesame seeds, 3 tablespoons za’atar seasoning and 1 tablespoon kosher salt together in a bowl.
• Add 2/3rds cup water and 1/4 cup olive oil and blend until well combined with the spatula. The mixture will be a little bit wet. Let it sit for 5 minutes to allow the chickpea flour to absorb some of the extra liquid.
• While the dough is resting, prepare your pans. You’ll want 2 standard baking trays (18×13) and 3 pieces of parchment paper (18 x 13 inches). Alternatively, you can use silpats, but crackers will be thinner and crispier if you use parchment paper.
• Divide the dough roughly in half. Working with one half at a time, press the cracker dough down on a piece of parchment paper or a silpat. Then add another piece of parchment paper on top, and using a rolling pin, roll the dough as thinly as possible. It should take up almost the entire piece of parchment, you can stop rolling when you have an inch of space on all sides (f you are using a silpat, the dark border is an inch wide). Sometimes I have to pinch parts off sides that have too much dough and fill in areas that don’t have enough. I do this until I have a thin, even rectangle. Repeat with the other half of the dough.
• Bake the crackers in the oven for 12 minutes and then rotate the pans 180 degrees and swap their position in the oven, so that they bake more evenly. Bake for another 12 minutes then remove the crackers from the oven.
• At this point, once they are cool enough to handle, break the crackers into the size cracker you desire. I like mine to be about 3×3 inches big. Place the crackers back on the sheet tray, not touching, and put them back in the oven. Bake the crackers for 10 to 15 minutes, until they are golden brown all over.
• Remove from the oven and allow to cool down, then store the crackers in an airtight container. They last forever, practically.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Chickpea Seed Cracker appeared first on Everyday Alchemy.