20 Top Gluten Free Appetizers to Try

These gluten free appetizers are our top crowd-pleasing recipes that everyone will love…no matter how they eat! Try them all.

Gluten free appetizers

Looking for gluten free snack ideas? You probably already know this: you don’t have to give anything up by avoiding gluten. Nope, these gluten free ideas are some of the most delicious of all of our appetizer recipes! Everything from creamy dips to guacamole to crunchy salty snacks are part of this incredible list of crowd-pleasing favorites.

Here are all the best gluten free appetizers that please everyone…no matter how they eat! In fact, no one will notice that anything is missing. These are all tried and true favorites that receive rave reviews from our friends and family. Ready to get started?

And now…the top gluten free appetizers to try!

More resources

Need more ideas outside of these gluten free appetizers? Here are some collections to browse:

A few more gluten free staples? Gluten Free Banana Muffins, Gluten Free Pancakes, Fluffy Gluten Free Waffles, and more.

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Sweet potato bites

Gluten Free Appetizers: Loaded Sweet Potato Bites & More!


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Diet: Gluten Free

Description

These loaded sweet potato rounds are the most delicious, crowd pleasing healthy sweet potato appetizer — like bruschetta, but with a sweet potato base!


Ingredients

Scale
  • 2 pounds sweet potatoes
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Hot sauce
  • Monterrey Jack and cheddar shredded cheese (Mexican blend)
  • 3 green onions
  • Sour cream (or Vegan Sour Cream)

Instructions

  1. Preheat the oven to 450°F.
  2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
  3. While the potatoes bake, thinly slice the green onions.
  4. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
  5. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).

Notes

Note: This recipe makes enough for about 1 baking sheet of rounds; we had a few rounds left over that spilled onto a second sheet.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mexican inspired

Keywords: Gluten free appetizers

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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