Rarely do we come across a recipe that we can put to use without making adjustments to clean it up.

Rarely does food give Brad as much pleasure as the black licorice flavor of fennel.

To find these two rare factors combined in one recipe was simply a sign that we had to make it and had to share it. We want to give a huge shout to Amie Valpone from Celiac.com who is the creator of this wonderful dish.

This gluten-free recipe can be served with your favorite dip, or just eaten by itself!


Roasted Sunflower Fennel Crisps (V, GF)
Prep time: 
Cook time: 
Total time: 
  • 4 bulbs fresh fennel
  • ¼ tsp. sea salt
  • 1 clove garlic, minced
  • ⅓ cup freshly squeezed orange juice
  • ½ tsp. apple cider vinegar
  • ¼ tsp. orange zest
  • ⅓ cup sunflower seeds, finely ground
  1. Pre-heat oven to 350 degrees F.
  2. Prepare a baking sheet with parchment paper.
  3. Slice fennel bulb lengthwise to create disk-like slices. Place on baking sheet.
  4. Sprinkle with sea salt and minced garlic, then drizzle with fresh juice and vinegar. Top with orange zest and ground sunflower seeds.
  5. Bake for 30 minutes or until crispy.


2 thoughts on “Roasted Sunflower Fennel Crisps (V, GF)

  1. Seems to me that you might want to put the fennel slices on the parchment paper then put the other ingredients on top of the fennel.

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