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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.

Transfer the chips to a wire rack to cool. They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them. 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.

(Or, if you’re a Brit, crisps.) Legend has it that potato chips were invented a decade before the Civil War by George Crum, the African-American chef of the Moon Lake Lodge in Saratoga Springs, New York. It makes for a great story, but Crum’s tale is likely apocryphal; an 1824 cookbook by Mary Randolph already included directions on how to “fry sliced potatos.” Today, mass-manufactured potato and corn chips – not to mention cheesy, puffy things – are everywhere. That’s a crap-ton of hydrogenated oils, acrylamide, and MSG, folks. Instead, let’s make something tastier and healthier – but just as crunchy and savory.

First up: Kale Chips! Looking for something more meaty? 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. I love roasting beets (I share my favorite way to eat them in our downloadable cookbook). These beet chips are about as simple as it gets: 30 minutes, 4 ingredients, one pan. The only other tool you’ll need is a sharp knife or a mandolin for slicing. But when I recognize I’m missing a tool that could help complete tasks in the kitchen more efficiently, I’m all for it.

Another perk of these chips? Read all about the benefits over on our Fudgy Beet Cupcakes post (and make the cupcakes while you’re at it). Healthy? Baked Rosemary Beet Chips. "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. A few weeks ago the mood hit hard and it was one of those things where I just could not make up my mind. So, I made a batch of kale chips and popped a big pot of popcorn. As I was sitting there munching away on my snacks…er…lunch I got a silly idea. First things first, you need to master the art of crispy kale chips. Now that you are a kale chip expert, let’s get back to popcorn… Obviously a big bowl full of popcorn and torn up kale chips wouldn’t be anything spectacular enough to share with all of you here, so I set off into the kitchen and figured out a super easy way to combine the two.

"Cheesy" Kale Chip Popcorn (Gluten Free & Vegan) Author: Beard And Bonnet Serves: 4-6 servings Instructions Heat the oil and popcorn in a large, deep metal pot over high heat. Notes. Brussels Sprouts Chips | Award-Winning Paleo Recipes | Nom Nom Paleo® 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. Microplane some lemon zest over the chips (optional), and… …chow immediately. Looking for more recipes? 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. The chips will be slightly heartier and crunchier than the store-bought kind — in a way my family really likes. The lime taste is subtle but definitely present.

For a chili-lime twist, try sprinkling on a bit of chili powder along with the salt. Time to make Speedy Guacamole! Salted Lime Baked Corn Tortillas 1 (12-ounce) package corn tortillas 1 tablespoon olive oil 3 tablespoons lime juice 1 teaspoon kosher salt 1 teaspoon chili powder or cumin (optional) Preheat oven to 350 degrees. . © The Fountain Avenue Kitchen. 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. They’re one of my new favorite things to pick up because they’re so versatile and naturally gluten-free. Besides that you just need some limes and a few other common pantry items. Because they’re baked, they’re also a little healthier than your average tortilla chip. Homemade Lime Tortilla Chips Prep time: 10 minutes Cook time: 30 minutes Ingredients: 10 6-inch corn tortillas1 Tablespoon oil1/2 teaspoon saltZest from 1 limeJuice from 1/2 lime(about 1 Tablespoon) Method: Baked Lime Tortilla Chips | Culinary Hill. 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. Craving something salty? Me too. The lime juice here is totally optional. I like to use Mission Extra Thin Corn Tortillas. Baked Lime Tortilla Chips Nonstick cooking spray 24 corn tortillas (extra thin) 2 T. olive oil 1 lime, halved Kosher salt Preheat oven to 350°F. Top with cinnamon and sugar and dip in fruit salsa or frosting.Sprinkle with garlic powder and Parmesan cheese and eat with marinara sauce or artichoke dip.Squeeze a fresh lemon over the top and season with smoky paprika to make a dipper for hummus. Chipotle Guacamole Black Bean Salsa Chipotle-Style Chicken Leave a Comment. 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 Instructions Step 1 Position oven racks in the middle and lower third of oven; preheat to 375°F. Step 2 Coat both sides of each tortilla with cooking spray and cut into quarters. Step 3 Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas). © Meredith Corporation. Baked Lime Tortilla Chips. I have a confession. This was the first time I ever made these chips before.

I know, I know what a lame confession but… my soul feels better. Now, have you ever been to a Chipotle Restaurant?? It has to be my favorite “fast food” {if you can even call it that} chain. I go at least once a week if I can help it! Since I love their chips so much I wanted to try out making my very own. Mmm mmmm! When I make bacon, which is usually once a week, I always save the fat. Preheat your oven to 350 degrees and go get that lime onto a cutting board. Cut it in half.

Juice the entire lime. Measure out two teaspoons of kosher salt. Add the salt to a small bowl. Pour in the freshly squeezed lime juice. Set it aside for now. Start off with white corn tortillas and NOT FLOUR. Armed with bacon fat and a pastry brush… the story of my life. I get the brush coated with the bacon fat. …and paint both sides generously. Stack. Cut in half. Then into half again… or quarters… or whatever. Remember DON’T CROWD THE PAN.

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! I told you, I could live on them. For the sake of my ateries and pant size, I should probably NOT live on them though… or if I’m going to attempt to, I should at least bake them. We don’t really have snacky food in the house because well, in all honesty, we have no self control over it.

You totally need these on Cinco de Mayo. Salted Lime Tortilla Chips Ingredients corn tortillas non stick spray Limes salt. Kale Chips. Salt & Vinegar Sweet Potato Chips. Recipe | 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. Oh sure, you could make apple pies or crumbles, but apple chips are much healthier! Start with good quality apples. Thinly slice your apples. Lay the apple slices on a baking sheet that’s been lined with parchment paper. Season the slices if desired. Bake in a 225 degree oven until chips reach desired crispness–about two and a half hours, depending on how thick your slices are.

Apple chips are a great fall snack and are perfect for lunch boxes. 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. 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. Up until this week (when Cheesy Bacon Oven Chips suddenly blew up on Pinterest) the Apple Chips had four times more views than the 2nd most popular post. So... in light of people's apparent interest in this recipe, Mr. And the next, most logical thing that came to my mind was zucchini.

To me, these chips taste kinda like thin & crispy pumpkin seeds. And the seasoning possibilities are endless - you can tailor them to your liking.