VIDEO: 7 Game-Changing Gluten-Free Snacks

So you just went gluten-free, and it wasn’t so bad until you realized cookies, crackers, tortilla chips, and pastries are suddenly off-limits. No need to go down a spiral of depression—we’ve got tons of gluten-free snacks that will rock your world.

Wellness coach, Jennifer Partridge, an expert on all things gluten-free and vegan, shares her favorites. Yup, these are all vegan, too! Press play to see her top picks.

1. Kale chips

Aside from being one of the healthiest greens on the planet, who knew toasted kale actually makes the perfect “chip?” These yummy, crunchy goodies are also coated with cashew cheese, which is not only way healthier but also tastier than the real thing.

2. Tomato chips

These tomato chips are alive—literally! They contain live, active enzymes, which makes them easy to digest, so say goodbye to tummy troubles from loading up on crackers. The enzymes also help to increase the bioavailability of nutrients; good thing, since these happen to be loaded with vitamins A and C.

3. Seaweed snacks

Here’s yet another chip alternative that will make glutenous snacks a distant memory. The umami flavor of seaweed is so addictive—and that’s okay because they’re low-calorie, so eat ’em up (within reason)! Seaweed is also a great vegan source of omega-3 fatty acids—brain food at its best.

4. Cacao Goji Power Snack

Cacao-and-berry bites provide sustained energy on a hike, or when you’re burning the midnight oil on a hard deadline.

5. Cracklebred

You won’t believe these multigrain crackers are gluten-free. Smear on your favorite healthy spread and enjoy.

6. Vanilla-Maple Coco-Roons

Don’t think we forgot dessert. The combo of coconut, almond flour, maple syrup, and vanilla is irresistible.

7. Mary’s Crackers

Made from gluten-free staples like quinoa, flax, and millet, Mary’s have tons of fiber.

See? Going gluten-free doesn’t have to mean depriving yourself of crunchy, crispy goodness.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence