Gluten-free snacks | Cannelle et Vanille

One thing I noticed when I moved to the US nearly fifteen years ago is that Americans love their snacks. Don’t get me wrong, I do too and I am a big snacker. I eat between meals constantly. An apple, some mashed up avocado, a piece of chocolate… You should see my bag.

I snack.

But American, you love your dipping sauces and casseroles no? Admit it. Yes?

So when I was approached by Vogue once again to write and photograph a story about gluten-free snacks, I thought “wait, but do people really want to see the snacks I enjoy?” Most likely no sour cream in my snacks. But I gave it a go and here are some snacks that you would see me eating any day.

Beet chips with aioli

Beet chips with aioli

Brown butter, limi and chili popcorn

Brown butter, limi and chili popcorn

Avocado toast

Avocado toast

They are simple and actually the beet chips can be made with some many types of vegetables. I have a recipe in my book as well with kabocha squash, purple potatoes, beets, parsnips, etc…

You can see the full story on

Lime, chili and brown butter popcorn

Serves 4

1/2 cup canola oil
1 cup corn kernels
1/2 cup unsalted butter
Zest of 2 small limes
1/2 teaspoon chili powder
Kosher salt, to taste

1. Heat a 6-quart pot over medium high heat. You can use a smaller pot but in which case you will have to make more batches. Add 1/4 cup of canola oil. Add one kernel of corn and wait until it is starting to pop. Then add enough corn to the pot to cover the bottom of the pan. Do not overcrowd it the pot. Cover with the lid and wait for the corn to pop. Keep covered until you notice the popping subside. Transfer the popcorn to a bowl. Repeat.
2. In a small saucepan, melt the butter over medium high heat. The butter will bubble and start to turn brown. When the butter smells like nuts and the milk solids have turned brown, remove from heat and add the lime zest and chili powder. Swirl around and immediately pour over the popcorn. Toss it around to coat it. Season with salt and serve warm.

Beet chips with aioli

Serves 4 to 6

2 medium yellow beets, peeled
2 medium Chioggia beets, peeled
2 medium red beets, peeled
Canola oil
Sea salt, to taste
Aioli (recipe follows)

1 clove garlic, minced
1/2 teaspoon salt
2 egg yolks at room temperature
2 teaspoons freshly squeezed lemon juice
3 tablespoons light olive oil
3 tablespoons extra-virgin olive oil

1. Thinly slice the beets with a mandoline or a very sharp knife. They have to be paper-thin or they won’t fry well.
2. Add canola oil into a cast iron pan and heat the oil to 350F. If you don’t have a thermometer, just add one slice of beet and watch to see when it start to sizzle and fry to a crisp. Add the beets in batches without overcrowding the pan starting with the yellow beets, then the Chioggia and the red at the end. This will keep their color.
3. Fry the beets until crispy and the edges turn golden brown. Remove them with a slotted spoon or spider and place them on a plate with paper towels to remove excess oil. Sprinkle the beets with sea salt. Repeat until you have fried all the beets. Serve the beet chips with aioli.
4. To make the aioli, mix the garlic and salt in a mortar and mash it with the pestle until it forms a paste. Combine the garlic paste, egg yolks, and lemon juice in a small blender and blend to combine. While the blender is running, slowly drizzle in the light olive oil. It is very important that the oil is added slowly or the emulsion will break. The aioli will begin to thicken. At this point, add a teaspoon of warm water. Continue by slowly adding the extra-virgin olive oil. If it becomes too thick, add another teaspoon of warm water to loosen the aioli. It will keep for up to 24 hours in the refrigerator.

Avocado toast with radishes

Serves 4

2 ripe avocados, peeled and diced
1 small shallot, minced
Juice of 1 lime
Pinch of sea salt, plus more for topping
Pinch of chili powder
2 tablespoons finely chopped cilantro, plus more for garnish
4 slices of toasted gluten-free bread
1 small watermelon radish, thinly sliced
1 tablespoon olive oil

1. In a bowl, mash together the first 6 ingredients. We want to keep the avocados chunky so do not overdo it. Spread the avocado mixture over the toasted bread and top with the slices of watermelon radish, drizzle of olive oil and some more sea salt.

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36 Responses to “Snacks”

  1. molly says:

    brown butter, lime + CHILI popcorn?

    oh, mercy! yes, please!

    we’ve been browning butter and drizzling its nutty, caramelized goodness over gently puffed kernels for years. and it is a showstopper, a no-going-back kind of buttered popcorn.

    recently, we’ve begun adding finely grated heaps of parmigiano, over that. it is a lily gilded, and gilded, again.

    but with lime? and chili??

    well. i knew you were genius. but you’ve outdone yourself, this time.


  2. 2moiselles says:

    It seems to be so good!! Nice pics

  3. The Vogue links aren’t clicking out properly?

  4. Nevermind! I found the article by going to Vogue’s homepage!

  5. Rosa says:

    As usual, your food and pictures are fabulous!



  6. Eileen says:

    This made my heart sing and my feet do the happy dance… YUM!

  7. Melissa says:

    These are my kind of snacks! They all look delicious, especially love the beet chips and aioli. Yum!

  8. PS Vogue links don’t seem to be working….


  9. Now these are my kind of snacks! So heathy and pretty too!

  10. Eva says:

    Un aperitivo super chic!! Me encanta!
    Por cierto no he encontrado el articulo en la Vogue…donde hay que ir?

  11. Diana says:

    These are my kind of snacks! I think I’ll make those beet chips this Sunday for super bowl. Thanks for sharing!

  12. Audra says:

    San Juan Island Sea Salt! <3

  13. Gaby says:

    Wonderful ideas!I especially love the beet chips. And, of course, the photos are beautiful as usual.

  14. Jandi says:

    What perfect snacks!! We do similar sweet potato chips- just done in the oven.

  15. Rose Petal says:

    These recipes sound so delicious and your photos are Yum! my mouth is watering, I am going to have to try these, they look so healthy. Thanks for sharing :)

  16. Such interesting snacks! I am no fan of beets but this way o presenting them do look fantastic! I love these healthy snacks! Thank you for your wonderful recipes.

  17. SaraLu says:

    Jo, que buena pinta tiene todo, Aran. Me gusta mucho la idea de las remolachas.

  18. […] beet chips with aioli (and a bunch of other snacks). i want it […]

  19. Barbara says:

    Yeah! Avocado toast! One of my favorite snacks too.

  20. […] beet chips with aioli (and a bunch of other snacks). i want it […]

  21. These sound like my kind of snacks. Avocado on toast is one of the simplest and best things you can eat.

  22. These all sound great, love the flavours in that popcorn.

  23. What a lovely collection of snacks. I especially love the look of the beet chips – paired with aioli, they’re a dream.

  24. Avocado & radish? Never seen it before but it sounds delicious! I am having an avocado blast recently so I want to try it definitely, thank you very much!

  25. Love your idea of snacks. Fruits and veggies can be the best snacks they just require a little more work to make them interesting snacks…. :)

  26. Katy says:

    Hi Aran ! Your photographs are so gorgeous !! What photo editing program do you use and reccomend ? Thank you so much !!

  27. So delicious and fresh! I love avocado and beet tartines :)

  28. Val says:

    The beet chips are the height of prettiness… especially the candy stripe ones. <3

  29. […] This gluten free snack is making it’s way into my belly this […]

  30. Your photographs are so fantastic. This is specifically what I’ve been looking for. Avocado toast its sounds good and that I assume it tastes also good. I’ll try and make this snacks recipe.

  31. As a practically non-snacker :) I just stopped by to admire the photos. So beautiful! x

  32. Kacie says:

    We try not to snack between meals (although I often do while the kids are napping!) because our daughter won’t eat if we do! But I’m going to make that popcorn tonight. It looks amazing!!!


  33. […] – Sometimes a recipe makes me say a naughty word out loud. This one did exactly that! 02 – I’m hoping to get some more houseplants. I just kill everything […]

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