Salt and Pepper Zucchini Chips Recipe. Irresistable Carrot Chip Sticks. While it's hard to beat the sweet and earthy flavor of our Nantes carrots enjoyed raw, it's a fun treat to turn a few into savory chip sticks.
Information Source: Farm Fresh To You Ingredients 2-3 medium sized carrots 1 - 2 teaspoons olive oil Kosher (or favorite salt) Fresh-ground black pepper (& other seasonings if desired) 2 rimmed baking sheets Y-shaped vegetable peeler Tip: Using a Y-shaped peeler (instead of a mandolin or regular peeler) makes it a little easier to consistently shave off longer, more uniformly thick carrot ribbons. Instructions PREPARATION: Preheat oven to 350 degrees F.
Salt & Vinegar Sweet Potato Chips. Porkitos! (a.k.a. Crispy Prosciutto Chips) I prefer prosciutto chips to bacon bits because they cook evenly and there aren’t any unappetizing flabby parts.
These “Porkitos” also add a terrific salty crunch to creamy soups, salads, and purées. Or you can just stuff your face with them. ‘Cause really – who doesn’t like crispy, porky chips? Here’s what to gather to make a tray of crunchy Porkitos (feeds 1-2 people): 3 ounces of thinly sliced Prosciutto di Parma (Try to get freshly-sliced prosciutto from the deli counter and make sure they cut it paper thin.) Here’s how to make 'em: Preheat the oven to 350°F with the rack in the middle. Line a rimmed baking sheet with a piece of parchment paper… …and place the prosciutto in a single layer on top.
Once the oven is ready, place the the tray in the oven. Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy. Whole30 Day 27: Paleo Chips (Including a New... Doing some party planning?
Don’t be caught unprepared, gang; you don’t want to find yourself elbow-deep in buckets of sickly-sweet buffalo wings and face-planting into gigantic bowls of Cheetos. Instead, with just a bit of time and a handful of real, whole ingredients, you can make a delicious assortment of— Ah, chips. Baked Rosemary Beet Chips. I distinctly remember one December in college when my dad took me to his office Christmas party at a dinner theatre.
I hardly remember the show, but I do remember the buffet which seemed to extend into eternity with overcooked vegetables. Among the saddest victims were Brussels sprouts and beets. What is it about these beautiful, delicious veggies that makes people use and abuse them? They are delicious. They are rich with nutrients. (Dramatic, I know. "Cheesy" Kale Chip Popcorn (Gluten Free & Vegan) There are two snack foods that I tend to crave on a regular basis...kale chips & popcorn.
The mood can strike at any time and usually I cannot be deterred from having one or sometimes both of them. Award-Winning Paleo Recipes. If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts.
Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves. Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter. Here’s what to gather to feed 2-4 people: 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)2 tablespoons of melted gheeKosher salt to tasteLemon zest (optional) Here’s how you make ‘em: Preheat oven to 350°F. Mix the leaves, ghee, and salt together in a large bowl. Line two large baking trays with parchment. Bake each tray for 8-10 minutes or until crispy and brown around the edges. The Fountain Avenue Kitchen – Salted Lime Baked Corn Tortillas Chips. I really like the store-bought “hint of lime” tortilla chips.
As I was making my Tex-Mex Chopped Salad recently, for which I really wanted some to crunch over the top, I realized I never thought to buy any at the grocery store. I did, however, have corn tortillas (a sprouted grain variety which I highly recommend) and decided to make my own. Not only is this easy an easy task, the results are quite pleasing. Lime Tortilla Chips Recipe : Alton Brown. Homemade Lime Tortilla Chips. One of my favorite snacks used to be tortilla chips “with a hint of lime”.
You know the ones that were so salty it was borderline sickening but you couldn’t stop snacking on them? I assume they still sell those even though I haven’t shopped for them in ages. But one day it hit me: Why not make my own? These aren’t made completely from scratch; to start you use corn tortillas, which you can get practically at any grocery store. Baked Lime Tortilla Chips. Baked Lime Tortilla Chips Baked Lime Tortilla Chips bake up crunchy and delicious in 10 minutes.
Dip into salsa or guacamole, or try endless variations for dessert or snacking. Chili Lime Tortilla Chips Recipe. These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories.
Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt. Ingredients 12 6-inch corn tortillas canola oil cooking spray 2 tablespoons lime juice 1/2 teaspoon chili powder 1/4 teaspoon salt. Baked Lime Tortilla Chips. I have a confession. Salted Lime Tortilla Chips. Given that I could live on chips, salsa, guacamole, black beans, margaritas… It seems like I should probably make something a little ‘Cinco de Mayo’ -ish. Have you ever been to a Mexican restaurant that serves entire corn tortilla rounds as their chips, instead of little tiangles? There are 2 restaurants we frequent that do this, and I think they taste better. I mean sure, they’re the same ingredients as the triangles, but there’s something about being able to have the entire crispy round, all to myself, that I love.
Oh, and it’s inevitable that I eat at least 8 rounds, at least! Kale Chips. Salt & Vinegar Sweet Potato Chips. How To Make Your Own Apple Chips - Henry Happened. Do you go apple picking in the fall? When I was a kid, my parents would always take my brothers and me to the apple orchard for hayrides, all the caramel apples we could eat and (of course!) Apple picking. We’d fill a giant bushel full of apples for ourselves, plus a small bushel for my grandparents.
Those first few days after apple picking, I could never get enough apples. But then we’d all get tired of them and they’d sit and sit and sit. Baked Zucchini Chips. Well I said last week that I'd probably be up to my old tricks by now. But much to my own surprise, I decided to try another 'healthy' recipe I've been thinking about - zucchini chips! If you ever look at the sidebar of my blog that lists 'popular recipes' you will see that Apple Chips are number one. They have been for a while now, but the funny part is that they are number one by a landslide. Mr. Vittles occasionally looks over my shoulder while I'm reviewing my blog's stats, and he is always so amused by the fact that the Apple Chips completely dwarf every other post. This fact is absurdly evident by a bar graph that shows the top 10 posts' all-time number of views... basically one long bar, with a whole bunch of short ones beneath it.