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Preheat oven to 180°C.
Mix the dry ingredients (chickpea flour, potato flour, tapioca starch, nutritional yeast).
Add coconut oil, egg, raspberries and mango, and stir into a firm dough — add water a tablespoon at a time if it's too dry.
Roll to about 1cm thick, cut into shapes, and bake 20–25 minutes until firm and lightly golden.
Let cool completely (they crisp up as they cool).
Store airtight up to a week at room temperature, or freeze up to 3 months.