Gluten-Free Almond Chicken Crisps

Dad's a celiac, so I whipped up these tasty appetizers for him one evening. The whole family loved them!

• Ready In: 27 mins
• Serves: 5
• Yields: 25 crisps

Ingredients

• 1⁄2 cup  cooked chicken, finely chopped
• 1⁄3 cup  gluten-free low sodium chicken broth
• 2  tablespoons  low-sodium gluten-free cornflour
• 2  tablespoons  brown rice flour
• 2  tablespoons  sweet rice flour
• 1⁄3 cup egg substitute
• 2 1⁄2 tablespoons olive oil
• 1 3⁄4 tablespoons  smoked almonds, chopped
• 1  teaspoon parsley flakes
• 1  teaspoon  gluten-free  steak sauce
• 1⁄2 teaspoon garlic powder
• 1⁄3 teaspoon seasoning salt
• 1⁄4 teaspoon guar gum
• 1⁄4 teaspoon pepper

Directions

1. Preheat oven to 450°F, and line a large baking sheet with foil.
2. In one bowl, combine the chicken and almonds, in another the flour and guar gum; set aside.
3. In a large saucepan, combine broth, oil, parsley, steak sauce, salt, garlic and pepper; bring to a boil.
4. Add flour mixture all at once, and stir until a ball begins to form. Remove from heat.
5. Add the egg substitute and beat until smooth.
6. Stir in the chicken and almonds, and drop by heaping teaspoonfuls onto baking sheet.
7. Bake 12-14 minutes, or until golden brown.