Snack Recipes

Baked Kale Chips

Prep 10 m  |  Cook 10 m  |  Ready In 20 m

Ingredients

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes

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Cinnamon Sweet Potato Chips

Prep 15 m  |  Cook 20 m  |  Ready In 35 m

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  2. Arrange sweet potato slices in a single layer onto baking sheets. Stir together butter, salt, brown sugar, and cinnamon in a small bowl; brush onto sweet potato slices.
  3. Bake in preheated oven until edges curl upwards, about 20 to 25 minutes.

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Baked Tortilla Chips

Prep 10 m  |  Cook 15 m  |  Ready In 25 m

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
  3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
  4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
  5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.