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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!
Looking for the Perfect Recipe? featured recipe toppings and dips appetizers entrée sides and salads desserts
1/4 cup sour cream
1/3 cup spreadable cream cheese, soft
1/3 cup crumbled blue cheese
1/4 cup celery, finely chopped
4 oz. precooked chicken breast, finely chopped
1/3 tsp. hot sauce (Cholula or Tabasco)
In a small mixing bowl, combine sour cream and cream cheese. Blend together well. Mix in crumbled blue cheese and chopped celery. Set aside.
Fold hot chicken into the dip. Serve immediately with your favorite Crunchmaster® Crackers.
1 container prepared basil pesto (3 oz.)
1/4 cup bacon bits
4 medium canned artichoke hearts, chopped
2 tsp. heavy whipping cream
In a small bowl, mix together the pesto, bacon bits and chopped artichoke. Add in the heavy cream. Mix again until smooth and well blended.Transfer to serving dish and serve with your favorite Crunchmaster® Crackers.
1 lb. lean ground beef
1 package taco seasoning mix (1.25 oz.)
1 can fat-free refried beans (16 oz.)
2 cups shredded Mexican blend (cheddar/Monterey Jack) cheese
1 bag Crunchmaster® Roasted Garlic Multi-Seed Crackers (4.5 oz)
1/2 cup chopped fresh tomatoes
1/4 cup green onions, thinly sliced
Optional additional toppings:
1 chopped avocado
3 Tbsp. chopped cilantro
1/2 cup sour cream
Preheat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside.
Spray a 24 oz. Au Gratin dish, or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
Bake at 350˚F for 15 minutes, until cheese melts, and dish is warmed through.
Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.
1 can garbanzo beans, cooked
1 red pepper, large (or 2 small)
3 tablespoons tahini
1/2 lemon (~ 3 tablespoons lemon juice)
2 tablespoons EVOO
1 tablespoon garlic, minced
1/2 teaspoon ground cumin
pinch of paprika
sea salt, to taste
First, preheat oven to 450ºF. Then, place your red pepper (whole) on a tin foil-lined baking sheet.
Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn't, roast longer.
Once the red pepper has blackened, transfer into a ziplock bag and seal. Let sit for about 15 minutes. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
Serve with Crunchmaster® Popped Edamame Chips and raw vegetables.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Blue cheese, black grapes and a thyme sprig.
Sun dried tomato, traditional hummus, finely sliced chives or herb sprig.
Thinly sliced ham, sharp yellow cheddar, and chive sprigs.
Prosciutto wrapped asparagus tip, herbed cheese, sliced chives with Brie and herbs.
Herbed or dilled cream cheese, fresh shrimp, dill sprig.
Smoked salmon, cream cheese, dill.
Strawberry slices and brie cheese.
Sliced yellow or green apple, Cheddar cheese.
Grilled (or broiled with balsamic drizzle) asparagus tip, fresh Mozzarella, and grape tomato.