Store Locator

Enter your U.S. zip code and we'll help you find a location near you.

Store Request

Your local retailer doesn’t carry Crunchmaster? We’ll help you get your favorite product. Click here.

To request Crunchmaster at your local grocer, fill in the fields below and click "go."

I would like to be kept informed of Crunchmaster offers.
Skip Navigation Links Home / Recipes / Sides and Salads


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
sides and salads

Sides and Salads

Expand all

  • Gluten Free Green Bean Casserole

    by Amie Valpone

    Serves 6

    2 tbsp. olive oil
    1 large Vidalia onion, thinly sliced
    1 clove garlic, finely chopped
    2 cups button mushrooms, thinly sliced
    1 ½ cups 2% milk (or dairy-free milk)
    1 pound fresh green beans
    2 oz. fresh goat cheese, crumbled
    1/3 cup Crunchmaster® Roasted Vegetable Multi-Grain Crackers, finely crushed
    ½ cup slivered almonds

    Preheat oven to 350 degrees F.

    In a large skillet, sauté onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk.

    Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside.

    Transfer green beans into prepared baking dish. Cover with creamy onion mixture and goat cheese. Top with crushed Crunchmaster® Crackers and almonds.

    Bake for 15 minutes or until golden brown.

    Serve warm.

    Print Recipe

  • Chicken, Asparagus and Mango Lettuce Wraps

    by Amie Valpone

    1 head Red Leaf lettuce
    4 fresh chives
    ¼ cup bean sprouts
    1 pint cherry tomatoes, halved
    1 tbsp. fresh grapefruit zest
    1 ripe avocado, peeled, pitted and sliced
    ½ medium red onion, sliced
    2 tbsp. sunflower seeds
    6 asparagus, trimmed and cut into ½ inch pieces
    1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
    4 ounces chicken cutlets, cooked and shredded
    1 small ripe mango, peeled and thinly sliced
    ¼ tsp. sea salt
    1/6 tsp. freshly ground white pepper
    1/2 cup peanut butter
    1/2 cup warm water
    1 tbsp. gluten-free low-sodium soy sauce
    2 tbsp. freshly squeezed grapefruit juice

    Steam asparagus over medium heat for 5-6 minutes or until cooked and bright green. Remove from heat; set aside to cool.

    Arrange lettuce leaves on a large serving dish. Top with chives, bean sprouts, cherry tomatoes, grapefruit zest, avocado, red onion, sunflower seeds, asparagus, Crunchmaster® crackers, chicken, mango, sea salt and pepper.

    In a small bowl, combine peanut butter, warm water, soy sauce and grapefruit juice; mix well to combine.

    Serve lettuce wraps with peanut butter dipping sauce.

    Print Recipe

  • Quinoa Cilantro Taco Salad

    2 tsp. olive oil
    1 tsp. apple cider vinegar
    1 tsp. cumin
    ½ tsp. chili powder
    ¼ tsp. sea salt
    2 tbsp. poppy seeds
    1 cup quinoa, cooked
    4 cups mixed salad greens
    5 fresh chives
    ½ cup cabbage, shredded
    6 cherry tomatoes
    1/3 cup sunflower seeds
    1 medium red onion, sliced
    ½ cup fresh cilantro, finely chopped
    2 tbsp. fresh parsley, finely chopped
    1 medium carrot, cut into matchsticks
    1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
    1 cup shredded mozzarella cheese
    1 ripe avocado, peeled, pitted and sliced
    1 papaya, cut into 1/4-inch slices

    Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.

    In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add remaining ingredients; mix well.


    Print Recipe

  • Sweet Potato Fries

    Sweet Potato Friesby Amie Valpone

    Serves 6

    2 lbs. large sweet potatoes
    2 Tbsp. extra virgin olive oil
    1 Tbsp. white balsamic vinegar
    2 Tbsp. ground flax seeds
    1 box Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed

    Preheat oven to 425 degrees F.

    Clean potatoes; cut lengthwise into fry-like shapes.

    In a large bowl, toss sweet potato fries with olive oil, vinegar, flax seeds and Crunchmaster® Cracker crumbs.

    Arrange potato fries in a single layer on baking sheet.

    Bake for 25- 30 minutes or until golden brown and crispy.

    Remove from oven; serve warm with honey mustard, hummus or salsa.

    Print Recipe