We can only have so much of those chips and candies, right? Not only are they incredibly unhealthy for us, but all of these processed snacks take away a chunk of your grocery budget as well. However, whenever you are binging the new show that was recently released on Netflix; you need your snacks. Whenever you feel that small pang of hunger hit you in between your meals, you reach for those snacks. You need that sweet or savoury crunch to comfort your tastebuds. It is essential to remember that all the chips and candies are highly addictive because they are processed, have copious amounts of food colouring and are dangerously high in calories. So, to make life slightly easier for you; we have done what we do best! The recipes of some of the most delicious and crunchy snacks have been curated by us that will fill the need for your daily need of munch but it will be guilt-free. These are delicious snack recipes that can be stored easily and would soothe your hunger pangs in between meals, or during that Netflix binging session.
Ingredients: ● 1 large bunch kale
● 2 tablespoons olive oil
● ½ teaspoon salt
● ½ teaspoon freshly ground white pepper
● 1 teaspoon paprika
● 1 teaspoon nutritional yeast
● 1 teaspoon cumin powder
● 1 teaspoon curry powder (optional)
Preparation: 1. Preheat the oven to 225 °F (107 °C). If you have a convection oven, use it to expedite the cooking process and improve the crisping of the chips.
2. After rinsing and completely drying the kale, cut it into little pieces and throw away any long stems.
3. Transfer to a large mixing bowl. Add pepper, paprika, cumin powder, nutritional yeast, curry powder (optional), and your other preferred seasonings along with oil. Toss well to mix, evenly distributing the oil and seasonings with your hands.
4. In order to help keep the kale crisp during baking, spread it out on two big baking sheets. Make sure that the kale touches each other as little as possible.
5. After 15 minutes of baking, turn the pans over and gently stir the kale to make sure it bakes evenly.
6. Continue baking for another 5 to 10 minutes, or until the kale is crisp and just beginning to turn golden. It burns readily, so keep an alert eye on it.
7. The chips will crisp up even more after being taken out of the oven, so take them out and let them cool slightly.
8. They taste the best when they are consumed right away! However, since you will be consuming them as snacks, it is better to keep them stored at room temperature. You have to keep them covered so that you can eat them for two to three days. If kept in an airtight container, you can make them last for about 5 days. Remember to store them after thirty minutes or more so that they don’t become soggy after you store them.
Ingredients: ● ⅓ teaspoon kosher salt
● ¾ teaspoon baking soda
● Pinch of ground cinnamon
● 1 teaspoon flaky sea salt
● 1 ½ cups sugar
● ½ cup light corn syrup
● 2 cups raw shelled pumpkin seeds (pepitas)
● 4 tablespoons unsalted butter
Preparation: 1. Use parchment paper or a silicone baking mat to line a baking pan.
2. In a bowl, mix together pumpkin seeds and the sea salt.
3. In a heavy-bottomed saucepan, combine the water, kosher salt, corn syrup, and sugar and heat over medium-high heat.
4. Whisk continuously as you add the butter and bring to a boil. Boil for 10 to 15 minutes, or until the mixture is dark golden. After turning off the heat, mix in the baking soda.
5. Stir the pumpkin seeds into the sugar mixture until they are thoroughly mixed together.
6. Place the pumpkin seed mixture onto the baking sheet that has been prepared.
7. To create an even surface for the brittle, place another silicone baking mat on top of the pumpkin seed mixture and push down. After about 30 seconds of hardening, remove the top baking mat.
8. Using a knife, cut the surface to create the necessary shapes. Break into pieces after allowing it to cool to room temperature.
Ingredients: ● 3 ½ tablespoons butter
● 1 can (16 ounces) unsalted mixed nuts
● ¼ teaspoon paprika
● ¼ teaspoon ground white pepper
● ¼ teaspoon cayenne pepper
● ¼ teaspoon chili powder
● ⅛ teaspoon ground cumin
● ¼ teaspoon Worcestershire sauce
● ½ teaspoon salt
Preparation: 1. Melt the butter in a large skillet over low heat.
2. Stir and simmer for 5 to 7 minutes after adding the Worcestershire sauce and nuts. Use paper towels to drain the grease of the butter.
3. Put the nuts into a big bowl.
4. Add the paprika, cayenne pepper, white pepper, cumin powder, chili powder, and the salt. Give the bowl a good toss to coat the nuts. Cool them for some time.
5. Preserve at room temperature in an airtight container.
Ingredients: ● 4 cups old-fashioned rolled oats (not instant or steel-cut oats)
● 1 ½ cup raw nuts and/or seeds (such as 1 cup sliced almonds and ½ cup pepitas)
● ½ cup unsweetened flaked coconut
● ½ teaspoon ground cinnamon
● ½ cup melted coconut oil or olive oil
● ½ cup maple syrup/honey
● 1 teaspoon vanilla extract
● ⅔ cup dried fruit, chopped
● 1 teaspoon fine-grain sea salt
Preparation: 1. Put parchment paper on a big, rimmed baking sheet and preheat the oven to 350 degrees Fahrenheit.
2. Add the oats, nuts/ (and) seeds, salt, and cinnamon to a large mixing bowl. Mix by stirring.
3. Add the oil, honey, maple syrup, and vanilla.
4. Mix thoroughly until all of the nuts and oats are gently coated. Using a large spoon, distribute the granola evenly on the pan after pouring it onto it.
5. Bake for 22 to 25 minutes, stirring halfway through, until gently brown. As it cools down, the granola will get even crispier.
6. Give the granola at least 45 minutes to cool fully without being stirred.
7. Place the dried fruit on top, along with chocolate chips if you would prefer that.
8. If you want to keep large chunks of granola, break it up with your hands; if you don't want extra clumpy granola, stir it using a spoon.
9. Before serving, remember to allow the dried fruit to come to room temperature for 5 to 10 minutes because it can freeze solid otherwise.
10. The granola can be kept in the freezer for up to three months in a sealed freezer bag or at room temperature for one to two weeks in an airtight container.
Kale Chips
Ingredients: ● 1 large bunch kale
● 2 tablespoons olive oil
● ½ teaspoon salt
● ½ teaspoon freshly ground white pepper
● 1 teaspoon paprika
● 1 teaspoon nutritional yeast
● 1 teaspoon cumin powder
● 1 teaspoon curry powder (optional)
Preparation: 1. Preheat the oven to 225 °F (107 °C). If you have a convection oven, use it to expedite the cooking process and improve the crisping of the chips.
2. After rinsing and completely drying the kale, cut it into little pieces and throw away any long stems.
3. Transfer to a large mixing bowl. Add pepper, paprika, cumin powder, nutritional yeast, curry powder (optional), and your other preferred seasonings along with oil. Toss well to mix, evenly distributing the oil and seasonings with your hands.
4. In order to help keep the kale crisp during baking, spread it out on two big baking sheets. Make sure that the kale touches each other as little as possible.
5. After 15 minutes of baking, turn the pans over and gently stir the kale to make sure it bakes evenly.
6. Continue baking for another 5 to 10 minutes, or until the kale is crisp and just beginning to turn golden. It burns readily, so keep an alert eye on it.
7. The chips will crisp up even more after being taken out of the oven, so take them out and let them cool slightly.
8. They taste the best when they are consumed right away! However, since you will be consuming them as snacks, it is better to keep them stored at room temperature. You have to keep them covered so that you can eat them for two to three days. If kept in an airtight container, you can make them last for about 5 days. Remember to store them after thirty minutes or more so that they don’t become soggy after you store them.
Pumpkin Seed Brittle
Ingredients: ● ⅓ teaspoon kosher salt
● ¾ teaspoon baking soda
● Pinch of ground cinnamon
● 1 teaspoon flaky sea salt
● 1 ½ cups sugar
● ½ cup light corn syrup
● 2 cups raw shelled pumpkin seeds (pepitas)
● 4 tablespoons unsalted butter
Preparation: 1. Use parchment paper or a silicone baking mat to line a baking pan.
2. In a bowl, mix together pumpkin seeds and the sea salt.
3. In a heavy-bottomed saucepan, combine the water, kosher salt, corn syrup, and sugar and heat over medium-high heat.
4. Whisk continuously as you add the butter and bring to a boil. Boil for 10 to 15 minutes, or until the mixture is dark golden. After turning off the heat, mix in the baking soda.
5. Stir the pumpkin seeds into the sugar mixture until they are thoroughly mixed together.
6. Place the pumpkin seed mixture onto the baking sheet that has been prepared.
7. To create an even surface for the brittle, place another silicone baking mat on top of the pumpkin seed mixture and push down. After about 30 seconds of hardening, remove the top baking mat.
8. Using a knife, cut the surface to create the necessary shapes. Break into pieces after allowing it to cool to room temperature.
Spiced Mixed Nuts
Ingredients: ● 3 ½ tablespoons butter
● 1 can (16 ounces) unsalted mixed nuts
● ¼ teaspoon paprika
● ¼ teaspoon ground white pepper
● ¼ teaspoon cayenne pepper
● ¼ teaspoon chili powder
● ⅛ teaspoon ground cumin
● ¼ teaspoon Worcestershire sauce
● ½ teaspoon salt
Preparation: 1. Melt the butter in a large skillet over low heat.
2. Stir and simmer for 5 to 7 minutes after adding the Worcestershire sauce and nuts. Use paper towels to drain the grease of the butter.
3. Put the nuts into a big bowl.
4. Add the paprika, cayenne pepper, white pepper, cumin powder, chili powder, and the salt. Give the bowl a good toss to coat the nuts. Cool them for some time.
5. Preserve at room temperature in an airtight container.
Healthy Homemade Granola
Ingredients: ● 4 cups old-fashioned rolled oats (not instant or steel-cut oats)
● 1 ½ cup raw nuts and/or seeds (such as 1 cup sliced almonds and ½ cup pepitas)
● ½ cup unsweetened flaked coconut
● ½ teaspoon ground cinnamon
● ½ cup melted coconut oil or olive oil
● ½ cup maple syrup/honey
● 1 teaspoon vanilla extract
● ⅔ cup dried fruit, chopped
● 1 teaspoon fine-grain sea salt
Preparation: 1. Put parchment paper on a big, rimmed baking sheet and preheat the oven to 350 degrees Fahrenheit.
2. Add the oats, nuts/ (and) seeds, salt, and cinnamon to a large mixing bowl. Mix by stirring.
3. Add the oil, honey, maple syrup, and vanilla.
4. Mix thoroughly until all of the nuts and oats are gently coated. Using a large spoon, distribute the granola evenly on the pan after pouring it onto it.
5. Bake for 22 to 25 minutes, stirring halfway through, until gently brown. As it cools down, the granola will get even crispier.
6. Give the granola at least 45 minutes to cool fully without being stirred.
7. Place the dried fruit on top, along with chocolate chips if you would prefer that.
8. If you want to keep large chunks of granola, break it up with your hands; if you don't want extra clumpy granola, stir it using a spoon.
9. Before serving, remember to allow the dried fruit to come to room temperature for 5 to 10 minutes because it can freeze solid otherwise.
10. The granola can be kept in the freezer for up to three months in a sealed freezer bag or at room temperature for one to two weeks in an airtight container.
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