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Crunchmaster snacks are the ideal snack on the go, at home or at work. We blend brown rice, sesame, quinoa, flax and amaranth seeds – and bake to light, crisp perfection. Pair them with your favorite dips, spreads and toppings for great tasting, gluten free start to your next healthy gathering.

Our recipes and serving suggestions are always gluten-free!

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  • Thai Eggplant Stir-Fry

    by Poornima N.

    1 cup coarsely ground Crunchmaster® Original Multi-Seed Crackers
    1 avocado, sliced
    1 tbsp. olive oil
    1 tsp. mustard seeds
    1 tsp. cumin seeds
    2-3 green chilies, chopped
    2-3 cloves of garlic, chopped
    1 tbsp. fresh grated ginger
    1 large onion, finely sliced
    ½ tsp. turmeric powder
    1 lb. round green Thai eggplant, sliced
    lemon juice to taste

    Heat olive oil in a large pan. When it becomes hot, add mustard and cumin seeds.

    Next, add green chilies, garlic, ginger, onion and turmeric powder. Fry for 1 minute.

    Then, add eggplant and salt; stir continuously on high heat for 2 minutes.

    Finally, add lemon juice and coarsely ground Crunchmaster® Crackers; immediately remove from heat.

    Let the stir fry cool for a while; add sliced avocado before serving. For a spicier dish, feel free to add 1 tsp. of red chili powder.

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  • Blackened Chicken with Grilled Peaches

    by Amie Valpone

    1 tbsp. olive oil, plus more for grill grates
    1 tsp. paprika
    1 tbsp. ground pepper
    1 ½ tsp. sea salt
    ¼ tsp. cayenne pepper
    1 tsp. dried thyme
    1 cup Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers, ground
    4 skinless chicken breasts
    4 fresh peaches, sliced
    1 large apple, chopped
    1 head Bibb lettuce, torn

    Heat grill to medium-high heat; brush with olive oil. In a bowl, combine 1 tbsp. olive oil, paprika, pepper, sea salt, cayenne, thyme and Crunchmaster® Crackers; rub olive oil mixture onto chicken and peaches.

    Grill chicken breast and peaches for 4 minutes each, then flip and cook for another 4-6 minutes or until chicken is no longer pink inside (internal temperature of 165 degrees) and peaches have grill marks.

    Transfer to a serving platter; serve chicken atop a bed of Bibb lettuce with chopped apples and grilled peaches.

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  • Gluten Free Crispy BBQ Chicken Wings

    Gluten Free Crispy BBQ Chicken Wings by Carol Kicinski

    2 - 4.5 oz bags Crunchmaster® Sea Salt Multi-Grain Crackers
    1 cup gluten free barbeque sauce – use divided
    ½ cup honey – use divided
    4 lbs chicken wing drumettes

    Pour ¾ cup of the barbeque sauce and ¼ cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.

    Preheat oven to 450 degrees. Spray two baking sheets with gluten free, non-stick cooking spray.

    Grind the crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25 – 30 minutes or until browned and cooked thoroughly (registering 165 degrees on an instant read thermometer inserted into the thickest part of the wing).

    Combine the remaining ¼ cup barbeque sauce with the remaining ¼ honey and serve with the wings for dipping.

    Makes about 30 wings.

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  • Grilled Salmon with Blackberry Cherry Salsa

    by Amie Valpone

    1 tbsp. olive oil, plus more for grill grates
    1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
    1/2 tsp. ground coriander
    1 ¼ tsp. sea salt
    1 tsp. freshly ground pepper
    4 salmon fillets (6 ounces each)
    1 ½ cups dried cherries
    2 tbsp. red onion, finely chopped
    1/4 cup fresh cilantro, chopped
    1 jalapeno pepper (ribs and seeds removed), minced
    1 tsp. honey
    1 tbsp. fresh lime juice
    1 tsp. lime zest
    1 cup fresh blackberries plus more for garnish
    2 tbsp. almonds plus more for garnish

    Heat grill to high heat; lightly oil grates.

    In a small bowl, stir together coriander, 1 tsp. sea salt, and ½ tsp. pepper. Rub salmon with oil; coat with coriander mixture.

    Grill salmon to desired doneness approximately 2 minutes; flip and continue to cook for another 3 minutes.

    Meanwhile, to make the cherry salsa combine cherries, onion, cilantro, jalapeno, honey, lime juice, lime zest, blackberries, almonds, remaining sea salt and pepper in a medium sized bowl; toss to combine. Place in the refrigerator until ready to serve.

    Remove salmon from grill; transfer to a serving plate. Serve with cherry salsa; garnish with additional blackberries and almonds.

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  • Grilled Beet Chicken Kebabs with Avocado

    by Amie Valpone

    4 fresh large beets
    3 tbsp. olive oil
    ¼ tsp. sea salt
    ¼ tsp. freshly ground white pepper
    1 lb. boneless chicken tenders
    2 tbsp. olive oil
    1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, finely ground
    1/2 cup crumbled feta cheese
    1/4 cup Greek plain yogurt
    2 tsp. fresh mint leaves, finely chopped
    2 tsp. balsamic vinegar
    1/2 small red onion, quartered
    Sea salt and pepper, to taste
    1 ripe avocado, peeled, pitted and diced
    2 tbsp. sweet fruit salsa
    Cooking Spray
    Aluminum Foil

    Heat grill to medium heat. Soak eight 6-inch wooden skewers in water for 15 minutes.

    Coat one side of a large piece of aluminum foil with cooking spray. Place beets and 3 tbsp. of oil on foil; season with sea salt and pepper. Wrap foil over beets. Place beet packets on the grill; cook for 30 minutes or until beets are tender.

    Meanwhile, dip chicken tenders into 2 tbsp. olive oil, then drench in Crunchmaster® Crackers. Place tenders onto soaked skewers; grill, turning occasionally, until chicken is cooked through, approximately 10-12 minutes.

    Meanwhile, in a food processor, blend feta, yogurt, mint, and balsamic vinegar until smooth.

    Remove beets from the grill; cut into 1 inch chunks; gently toss with feta mixture, red onion, sea salt and pepper.

    Transfer kebabs to a serving dish with prepared beets. Serve with a side of diced avocado with salsa.

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  • Grilled Almond Cherry Tofu

    by Amie Valpone

    2 packages (14 ounces each) extra-firm tofu, drained
    1 tbsp. vegetable oil, plus more for grill racks
    3 tbsp. gluten-free low-sodium soy sauce, divided
    ½ cup dried cherries, finely chopped
    1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
    1 tbsp. fresh rosemary
    1 tsp. chili powder
    ¼ tsp. sea salt
    1/6 tsp. freshly ground pepper
    1tsp. light-brown sugar
    3 tbsp. almond butter
    2 tbsp. fresh lime juice
    2 tbsp. fresh sage

    Preheat grill to medium-high heat. Slice each block of tofu lengthwise into 6 pieces for 12 pieces total.

    In a shallow dish, whisk oil and 1 tbsp. soy sauce together. In a separate bowl, combine dried cherries, Crunchmaster® Crackers, rosemary, chili powder, sea salt, pepper and brown sugar; mix well to combine.

    Dip tofu pieces into oil mixture then coat with crushed Crunchmaster® Crackers.

    Brush grill racks with oil.

    Grill tofu for 6 minutes; turn tofu and cook for another 7 minutes.

    In a small saucepan over low heat, whisk together almond butter, lime juice and soy sauce until it forms a liquid consistency, approximately 3 minutes.

    Remove tofu from the grill; transfer to a serving platter with fresh sage and almond butter dipping sauce on the side.


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  • White Bean Tostadas with Pistachio Sage Yogurt

    2 fresh limes, halved
    3 scallions, sliced into ¼ inch pieces
    3 tbsp. olive oil
    ¼ tsp. sea salt
    1/6 tsp. freshly ground white pepper
    4 corn tortillas
    1 can (15 ounces) white beans, drained and rinsed
    1 cup quinoa, cooked
    1 pint grape tomatoes, halved
    1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
    1 avocado, peeled, pitted and sliced
    2 cups mixed salad greens
    ¼ cup pistachios
    2 tbsp. freshly squeezed orange juice
    2 tbsp. fresh parsley, finely chopped
    3 tsp. hummus
    2 tsp. salsa
    1 tbsp. fresh orange zest
    Greek plain yogurt, for serving

    Squeeze limes into a medium bowl; add scallions and 1 Tbsp. of oil, salt and pepper; toss to combine. Cover and place in the refrigerator to chill.

    Preheat oven to 475 degrees F. Arrange tortillas on two baking sheets; brush both sides with remaining olive oil. Spread beans and quinoa over tortillas. Top with grape tomatoes, Crunchmaster®
    Crackers, avocado, salad greens, pistachios, orange juice, parsley and hummus. Bake until golden brown, approximately 10-12 minutes, rotating sheets halfway through.

    Remove from oven; top with salsa, orange zest chilled lime mixture and Greek yogurt.

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