My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra).
Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Salt and Vinegar Chips: Dip each potato slice into cider vinegar before putting it on the parchment paper. My favorite spur-of-the-moment snack is simple: rinsed, canned chickpeas sprinkled with Creole seasoning. You can use different spices in both of these recipes or leave out the seasoning altogether.
This week I finally got around to trying a healthy snack that so many bloggers have said that they love. Timing is crucial for these chips: too long and they taste burned, two short and they are chewy rather than crispy. Unfortunately for me, your warning about the microwave chip gadget came too late- luckily mine was only $2 at a thrift store! I can’t wait to try the kale chips – it never even occurred to me to have kale that way!
Thanks for all thw wonderful snack ideas , shall try them except for the kale chips, just doesn’t appeal to me either.
I try to keep some containers of sliced green onions, blanched carrots and celery, diced tofu, reconstituted wakame seaweed or julienne cucumber, and shredded daikon radish in the fridge for a spur-of-the-moment mug of miso soup. I started making microwave potato chips a few years ago after 28 Cooks posted a recipe for them — soo, sooo good. I make something similar to your roasted chickpeas but I always soak and cook the chickpeas fully before roasting them.
I know you’re really busy with your blog but have you thought about filming you making your recipes and uploading them to youtube?
I think you would be greatly popular and many people would really benefit from seeing you make all these interesting and wonderful dishes. I love potato wedges – just cut the potatoes into wedge shapes, toss in a tablespoon or less of oil plus seasonings and bake in a hot oven for approx. I had to laugh when I saw this post because I made both the kale chips and the chickpeas the day before your post! I think I may now have to break down and buy a mandolin so that I can make those potato chips. I like the cheesy roasted chickpeas from Vegan Lunchbox (a sprinkle of nutritional yeast before roasting). My favorite snacks are probably sliced veggies (carrot, cucumber, turnip, swede, cauliflower, bell pepper etc) with a dip.
For the longest time, my supermarket listed Mustard Greens as Kale, so when I first started trying greens, I always though Mustards were Kale.
I made the potato chips successfully, and then I tried it with beetroot, and it worked too! Oh my goodness, i just love chick peas and vegitable chips, I have a new favorite though that has made me want to swear off fries.
I have made kale chips a couple of times and they are COMPLETELY addictive (made a huge batch one time for a road trip with my sis and they were demolished before we were halfway to our destination)! I just bought some kale for the first time today; I’m really excited to make some kale chips tomorrow!
Do you think using a paper towel in lieu of the parchement paper would still work for the microwave potatoe chips?
Does anyone know about how long the microwave chips will "keep" after making them?
These ideas are fantastic!Although, I did try them for my kids, and they didnt seem to like these idea's as much as I did. I sometimes coat roasted chickpeas in chickpea flour (not very original, I know!) and they end up extra crunchy.
What a cool site with creative & fun foods to make with your kids and to impress your friends and family with – love it!
How about simply decorating a couple of boiled eggs like the ones below ?? I think it’s just done with black onion seeds and tiny carrot pieces. Although a few weeks left in summer vacation, our town is starting to talk about going back to school and we parents can’t wait to see who our children will have for teachers.
All natural yogurts without hormones like Stoneyfield or Trader Joe’s, Brown Cow, Whole Foods, Horizon. This entry was posted in Appetizer, Ideas, Tips and tagged allergies, allergy, food allergies, healthful foods, healthy snacks, nut-free, nut-free snacks, quick foods for kids, school snacks by admin. Just the other day, I was at a client’s office and used their break room to refill my water bottle. Then, one of the team members returned to the training room with a yummy nut mixture and a piece of fruit. Think about how your body feels bad after eating a doughnut, or chugging a soda, or chowing down on some salty chips.
Seriously, a little bit of preparation will make a huge difference on better food options at the office.
Oh and if you’re still looking for costumes, check out these 19 homemade costume ideas for a group, 36 handmade animal costumes for kids and adults, 29 diy adult costumes, and 29 homemade costumes for kids! But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet.
Kale chips sounded perfect–a green leafy vegetable magically transformed into a snack.
Turn the chips over and bake for 3-7 more minutes, until crispy and edges just beginning to brown. I keep a bunch in the freezer so that it’s easy to grab a few when I’m hungry or hot or both!
All comments are read and appreciated, and if you have a question, I will try to respond within a couple days.
I want to try all these snacks, I haven’t had potato chips in a long time and your chickpeas look fantastic! I am CONSTANTLY looking for healthy things to snack on, but usually rely on store bought rice crackers.
We also make the frozen grapes but we like to use the black seedless instead of the green seedless ones. I don’t have a mandoline or v-slicer (not even sure what that is) so I used the slicing side of my box grater. Kale harvested in the colder months is much less bitter than the summer kale – I found it to be a noticable difference!
I have been looking for new snacks since school started and I can’t wait to try the microwave potato chips.
You combine olive oil, some balsamic vinegar, and a little garlic in a bowl, then toss the kale in it before you bake it. I have been looking for GOOD-TASTING and nutritious recipes….this is like a gold mine!!
I make polenta and add any array of spices I have on had, the other day I just added some lime juice to the batter and some sea salt and pepper. I don’t like fruit in general, so it can be difficult to eat enough each day: these make it easy because I like the texture so much better! I take the kale leaves (removing as much of the thick stalk as possible while still allowing the leaf to hold together) and toss gently in a bowl with some olive oil, nama shoyu (or low sodium tamari) and honey. I almost reached for the bag in my pantry, but then I remembered your microwaveable chips, and decided to try those instead. The way I make them, they are not bitter at all, not exactly lo-cal- I use tahini, but I think of it as PROTEIN.
I used a Silpat for the roasted chickpeas, and they didn’t burn at all, even though I forgot to toss them.
But I came up with something very interesting, very healthy, and something so yummy that my KIDS actually agree! If you are unfortunate enough to have only recently started a strict diet like the candida diet, and you are not allowed even a hint of chocolate, then check out the Easter post I wrote a couple of year ago.
She told me that she keeps healthy snacks at her desk that she likes because she doesn’t want to rely on what the company has to offer. If that large beef burrito smothered in chile verde sauce makes you want to take a nap as soon as you’re back to the office, it might not be the best lunch idea. I’ve found that having some fun, small containers on hand allows me to prepare and bring snacks with me in a quick and easy way.
At the end of the day, it’s your career, so how do you want to feel in order to give your best work? I’ve been making these for years, and I even bought this totally unnecessary gadget, which I used exactly once. The problem for me is that it’s all too easy to over-eat chickpeas when they take so little effort to chew. When it looks like it’s almost done, spray it with soy sauce and sprinkle liberally with sesame seeds.
Try whisking the oil and vinegar together beforehand, like a salad dressings, then tossing to coat.
Usually, I stick to air-popped popcorn … and kick it up with a sprinkle of seasonings.
My slices weren’t perfectly even, so the thicker parts were a little chewier, but they were still great!
I also like eating frozen corn as it is, with only a little salt and sometimes garlic powder.
Once it was cooked very very thick i placed it on a cookie sheet to firm and chill completely. So, how are you supposed to get good work from yourself if you’re putting bad food into it?!
Repeat three times, the last time sprinkling them with the remaining chili powder and salt. Perhaps my kale was just overly bitter; if you give them a try, please let me know your opinion.
I am already thinking what kind of flavors I can mix in and what other root veggies I can try… have you tried sweet potatoes or carrots? There are recipes all over the internet for roasted chickpeas, some using soaked dried beans and others using pre-cooked beans. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Maybe I’ll have to sneak kale into a recipe one of these days and say it’s spinach, ha!
I’ve been wanting to try roasted chickpeas and will give this a try soon (as well as trying the microwave chips!). People think it’s odd, but they also think peanut butter and pickle sandwiches are odd, and there’s no way you could stop me eating those! They never ever last long in my house and the great hing is you can make the batch as big or as samll as you like.
I did another bunch in the oven, lightly sprayed with oil, and the microwave chips were more even and consistently crunchy. Look into the effects of chemicals that make a diet soda and you’ll start to think twice about putting it into your bodies.
I’ve also discovered that the way to get the chips crispy without burning is to stop the cooking just as they begin to brown, let them sit in the microwave for a minute, and then finish the cooking.
Fresh fruit is always my favorite snack, so I tend to keep sliced apples with me everywhere I go. I’m pretty confident that if you follow the instructions below, your potato chips will come out golden and delicious every time. You can also do it with just olive oil, tamari and italian seasoning (but my vote is for the sweet version). Overall, I preferred the canned–the texture was lighter and less hard than the dried version.
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