Nutritious Craving Crushers for 3 Snacking Moods - Satisfaction for Your Crunchy, Salty or Sweet Moments. Recipes below were found on Puritan Prides Newsletter. Whether you have a serious sweet tooth, crave crunchy treats, or simply swoon over salty snacks, we can help you find a better alternative to suit your munching mood. Put Down the Potato Chips. The next time youre longing for a crispy, crunchy snack, skip that bag of oily chips. -------------Easy Baked Veggie Chips------------- Pick your favorite hearty root vegetables like sweet potatoes, parsnips, celery root, beets, radishes, carrots, or even something more exotic like taro. The only other two ingredients are salt and olive oil. 1. Peel the veggies and cut in half. Use a mandolin or handheld slicer to make 1/16 thick slices. 2. Place the vegetable slices on a paper towel in a single layer. Sprinkle them with salt. Leave them for approximately 15 minutes. The salt will draw out some moisture, ensuring a crispier chip. After 15 minutes blot the veggies dry. 3. Position oven racks in the bottom and top thirds of the oven. Preheat oven to 375° F. 4. Lightly coat 2 baking sheets with olive oil. Arrange vegetable slices in a single layer on each sheet. Bake until crisp - about 20 minutes. 5. Sprinkle with sea salt, if desired. Transfer warm chips to a bowl. 6. Wipe the baking sheets clean and repeat the process until you have baked all the veggie slices. ---------------Simple Baked Pita Chips--------------- Another way to stomp out that pesky crunchy crave - baked whole-wheat pita chips with hummus. No, not the store bought ones in the sleek, chic bag that are liberally coated with oil and salt. Toast your own pita chips and add the seasonings you like for a fresh, delicious taste treat. Sure, you may purchase the whole-wheat pita bread (whichever kind you prefer - flat or pocket style) rather than baking your own from scratch. A package of 12 pita pockets works great. Youll need: 12 whole wheat flat pitas or pita pockets 1 tsp. olive oil 1/2 tsp. garlic powder 1/2 tsp. dried basil 1/2 tsp. dried chervil 1. Preheat the oven to 400° F. 2. Cut the pita into wedges using kitchen shears or a pizza cutter. If youre using the pita pockets, you can separate them at the fold - doubling the amount of chips. 3. Lightly brush both sides of the bread with a little bit of olive oil or spritz lightly with olive oil cooking spray. Sprinkle on your favorite mix of spices - a tasty blend we love includes garlic powder, dried basil and dried chervil. Mix together 1/2 teaspoon of each and sprinkle generously over the chips before baking. 4. Bake for about 7 minutes or until lightly browned and nice and crisp. Serve with fresh hummus for a satisfying snack that combines crunchiness with creaminess. ----------------Crispy, Salty Parmesan Kale Chips--------- The light, crispy chips are baked, not fried and because you make them at home you control the amount of oil you use. Kale chips are light and wispy and quite crispy, and in our opinion, highly addictive. Youll need: 1 head of kale (freshly washed and patted dry) 2 tsp. olive oil 1 Tbsp. freshly grated Parmesan cheese Tear fresh kale leaves into large pieces (remove the center stem for better results). Arrange the torn leaves on a baking sheet. Spritz with a little bit of olive oil and bake in a 350 degree oven for 10 to 15 minutes. The edges should be brown, but not burnt. Sprinkle 1 tablespoon of freshly grated parmesan cheese over the warm chips. Super Sale! Buy 1 get 2 FREE + Free Shipping!^ No Code Necessary. Valid 11/13-12/30/14.
Posted on: Fri, 05 Dec 2014 15:44:49 +0000
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