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Posts Tagged ‘snack’

No Bake Pecan Pie Bars - Gluten-free, Raw and Vegan

I have become obsessed with Medjool dates and I am still just as amazed now as I was the first time I baked with them. It is incredible how sweet they are. I have made quite a few simple raw “cookie” balls in the processor with just oats and/or nuts, some dates and other goodies like chocolate chips or peanut butter. They are so simple and a totally healthy way to get your sweets-fix. I need to start taking photos of those and sharing them with you. You will love them.

A few months back while shopping at the Lexington CoOp here in Buffalo, I ran across something called a “Raw Pecan Pie Bar” (I forget the name of the company that made it) – it was raw and sweetened only with dates and also had sprouted pecans and sprouted something else (can’t remember, again). It immediately peaked my interest, so I picked one up. It was quite tasty, but I couldn’t help but think I could make it even better. Plus, at $3.50 for a single small bar, I knew I could make it cheaper.

I had been looking at different recipes online for date bars as a base for my recipe and ultimately settled on Oh She Glow’s blog, once again. I liked how simple her recipe was and that it included everything that I love! I made a few additions and changed it up a bit to make it similar to a pecan pie. I am so excited about how these turned out. Oh and one quick thing to mention about these bars, because they aren’t loaded with sugar, you could even have this as a breakfast bar. I cannot believe it is sugar-free, egg-free, dairy-free, gluten-free and it’s even raw! If someone rattled off all of those things to me, with the words “pecan pie” – I would likely laugh in their face. You have to trust me though, these are so amazing. Even my southern-boy pecan pie loving hubby liked him, though he took one bite and said “man, these are good, a big ‘ol scoop of vanilla ice cream over top would really make this.” haha some things will never ever change.

I tend to actually have cravings for sweets around this time of year, which is crazy since I really don’t crave sweets that often. I think it could be the fact that everywhere you look there are holiday cookies and sweets just laying out, begging to be eaten. I am trying really hard to stick with my usual way of eating through the holidays this year, so I don’t step on the scale after the holidays to find I put on 5-lbs. I am planning to make a handful of alternative holiday sweets over the next couple of weeks, so I can still partake in the festive eating, but in a healthy way. I am also making sure when and if I do partake in some not-so healthy holiday eating – that I remember that everything in moderation is OK, a taste here won’t kill me and I would much rather have a little and know when to stop then to feel like I am missing out on something I really want.

Do you try to eat healthy during the holidays or do you just forego all healthy eating rules during the holidays?

No Bake Pecan Pie Bars - Gluten-free, Raw and Vegan

No Bake Pecan Pie Bars – Gluten-free, Raw and Vegan

Adapted from Oh She Glows
Makes 9 large squares or more if cut smaller

Crust:

1 1/2 cups whole raw almonds (you could also do 3/4 cup almonds and 3/4 cup shredded unsweetened coconut)
1 1/2 cups gluten-free rolled oats (if you aren’t gluten-free just use regular rolled oats)
1/2 tsp kosher salt
10 Medjool dates, pitted and roughly chopped (about 1 cup)
1/4 cup coconut oil
1/4 teaspoon vanilla extract

Date and Pecan Topping:

25 Medjool dates, pitted and roughly chopped (about 2 1/2 cups)
1/2 cup water
1 teaspoon vanilla
1 cup roughly chopped raw pecans

Line an 8″ x 8″ pan with two pieces of parchment paper going opposite ways. In a food processor, process the almonds, salt, and oats until a fine crumble forms. Add in the chopped dates and process until crumbly again. It your coconut oil is solid, melt it quick and add to the mixture with vanilla and process until sticky and a bit doughy. If your dough seems a bit dry, you can add a bit more oil, mind was fine as is. Remove from processor and press the dough very firmly and evenly into the pan to form your crust.

Clean the food processor real quick and process the dates with water and vanilla until a thick paste forms, it should be mostly smooth and creamy. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

Sprinkle the chopped pecans evenly across of it and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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Gingerbread Granola

Gingerbread Granola

We are back from our very short trip to Chicago, we got back late Monday night. It was a whirlwind of a trip, but it was super fun and totally successful on the business front. The holiday market was jammed packed with people and everyone was in such a festive holiday mood. I love that about this time of year.

When we are in Chicago we stay with good friends and it is so enjoyable and relaxing. We are so lucky to have so many amazing friends across the country that open their homes to us. It makes it feel like we took a trip to see and stay with family instead of the alternative of it feeling like the (somewhat) stressful work filled trip that it actually is. I really wish I had more time before we left for this trip to make cute little homemade gifts like this granola for our friends that we stayed with as a “thank you”. This granola would make a wonderful holiday gift for the cereal lover on your list and it would also be the perfect gift for the host or hostess that invites you by for a holiday party. This granola in a simple canning jar wrapped up with some sweet ribbon or twine with a little tag, it really doesn’t get any better. I wish I could also capture and bottle up the smell in the house after baking this and wrap that in a bow and give it to everyone I know. It was that good.

The only bad thing about coming home after traveling, is that the fridge is usually so empty when we return. I try to be smart and plan ahead so we don’t leave town with a ton of fresh produce or leftovers in the fridge, etc. But that also means that when we come home there is very little fresh food to eat and I need to find the time to get to the market. We are pretty busy with work right now, so I haven’t had the extra time to get groceries just yet, so we have been just making do with what we have on hand right now. I have been craving some holiday-inspired goodies, like crazy, so, I decided a fun and healthy way to get some holiday flavor in my life, is to make this gingerbread granola. It made the house smell amazing and it is a great breakfast and snack option. It would also be good sprinkled on top of greek yogurt or ice cream. I’ve been enjoying this granola for breakfast with a few glugs of almond milk or coconut milk (not the canned kind, the beverage kind from So Delicious).

I had blackstrap molasses on hand, so I used that, but feel free to use regular light or dark molasses if that is what you have. Since blackstrap molasses can have a bit of a bittersweet taste, I also added an additional 1/4 cup of coconut sugar. You could leave this off or substitute brown sugar or honey here if you are looking for a bit more sweetness, like I was. Blackstrap molasses is not only a healthier choice for a sweetener, it actually has some health benefits, which is a lot more than more sweeteners can say for themselves. Blackstrap molasses is high in iron and a variety of other minerals.

Is it bad that I want to wrap this granola up and give it to everyone on my list? It’s that good.

Do you plan to make homemade gifts food or otherwise for anyone on your list?

Gingerbread Granola


Gingerbread Granola

Gingerbread Granola

This made enough to fill two 1-quart canning jars

4 cups old-fashioned rolled oats (if you are gluten intolerant, be sure these are certified gluten-free oats. I use Bob’s Red Mill)
1/2 cup chia seeds (flax seeds would also be nice)
1/2 cup unsweetened shredded coconut
3/4 cup walnuts, roughly chopped (or pecans, almonds, etc)
1/2 cup golden raisins
1/2 cup dried cranberries
1 teaspoon kosher salt
1/3 cup blackstrap molasses (light or dark molasses will also work)
1/4 cup coconut sugar (optional, you can also use brown sugar)
2 teaspoons vanilla

Preheat oven to 325ºF.
 Line large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.
Combine all of your dry ingredients, oats, seeds, nuts, dried fruit etc., in a large bowl (or in your roasting pan). Add in your spices and salt. Mix well.
Pour the molasses and vanilla over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes. Give the mixture a little taste and add the coconut sugar (or brown sugar) if it’s too bitter for you.

If you aren’t using a roasting pan, spread the granola on the baking sheet and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.

Let cool completely – it will get crispier as it cools. Keep in airtight container.

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Sweet Potato & Black Bean Patties

I have really fallen in love with vegetarian patties, burgers, croquettes, etc. It is such a fun change of pace for dinner and as long as you don’t deep fry them in an ungodly amount of oil, they still satisfy that urge for crispy fried stuff while still being healthy. Honestly, I am not one for fried foods, never really have been – though sometimes it is hard to walk away from good crappy french fries. They are my weakness, I will admit it. Whenever I make these types of patties I cook them in just a tablespoon or two of really good extra-virgin olive oil, so they get crisp on the outside but they are still healthy and you get the wonderful benefits and flavors of olive oil. None of that deep-frying in gross oils that don’t have any health or nutritional value. These particular patties are great because they are not only gluten-free but they are also vegan. There aren’t any weird ingredients, replacements or gums. If you aren’t gluten-free, feel free to use regular breadcrumbs and your favorite all-purpose flour. That’s it.

These sweet potato and black bean patties might be my new favorite of the bunch. They have a delicious crispy crunch on the outside and are so perfectly tender and soft on the inside. They are so full of flavor and made a perfect dinner by serving two of them on top of some baby arugula.  I just top them with a spoonful of fresh pico de gallo and cilantro. A delicious creamy and spicy yogurt sauce or sour cream would also be delicious. I only cooked up 4 of them for us for dinner the first night and then refrigerated the rest of the patties. They are so easy to just pull of out the fridge and heat up quickly for lunches. If you wanted these to be a smaller bite for an appetizer or snack, just make the patties a bit smaller, so they can be easily picked up with one hand, instead of requiring a fork and plate.

Sweet Potato & Black Bean Patties

(Makes about 15 patties – more or less depending on how big you make your patties)

2 pounds sweet potatoes, peeled and chopped into 2-inch chunks (this was about 3 medium-sized potatoes for me)
1 cup cooked organic black beans, divided into two 1/2 cup servings
½ cup gluten-free breadcrumbs*
3 tablespoons gluten-free all-purpose flour* plus more if you need it (I used Bob’s Red Mill)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chile powder (I used ground smoked chipotle powder)
1 large garlic clove, minced
4 green onions, both white and green parts, finely chopped
1 tablespoon cilantro, roughly chopped
2-4 tablespoons extra virgin olive oil, plus more if you need it

A small handful of fresh cilantro plus fresh pico de gallo for serving.

Fill a medium saucepan with water, add the sweet potato chunks and cover. Cook over a medium-high heat for 15-20 minutes until very tender. Drain in a colander until very dry.

Once dry, place sweet potato chunks in a large mixing bowl with 1/2 cup of the black beans and mash with a potato masher to break up the big bits. Add the remaining 1/2 cup of beans, salt and pepper, breadcrumbs, flour, garlic, cilantro and green onions, and mix with your hands to form a smooth batter. Make sure that the breadcrumbs and flour are mixed throughout and there are not huge chunks of potato. If the mixture is too wet, add more flour. It should be quite sticky though.

In a non-stick skillet, heat two tablespoons of extra virgin olive oil over a medium-high heat. Form round, flat patties about 3-inches in diameter (this is about three tablespoons of batter per patty). Cook four or more at a time for 3-4 minutes per side, until golden brown. Transfer finished patties to a paper towel-lined plate to cool slightly. Add more oil as needed to continue cooking the remaining patties. If you wish to save the rest to cook later, form the patties and place on a plate covered in plastic wrap. They can stay in the refrigerator for up to 3 days. Pull them out from your fridge and cook as mentioned above.

Serve the patties topped with some fresh chopped cilantro and a spoonful of fresh pico de gallo (or whatever favorite fresh salsa you have on hand). You could also top with a creamy chipotle yogurt sauce or whatever other toppings you wish.

* regular breadcrumbs and all-purpose flour will work just fine if you aren’t gluten intolerant.

Here are a couple of my other favorite patty, burger and croquette recipes:

Gluten-Free Lentil Burgers
Gluten-Free Lentil Burgers

White Bean and Chive Patties
White Bean and Chive Patties

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Quinoa Croquettes with Cilantro Yogurt Sauce

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Wild Rice and Spinach Patties

Chickpea Croquettes (Gluten-Free) with Cilantro Yogurt Sauce
Chickpea Croquettes (Gluten-Free) with Cilantro Yogurt Sauce

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Curry Kale Chips

I fell in love with kale chips last summer. I had grown kale in my garden and had an abundance, so I decided to try my hand at the healthy snack that I kept hearing about. However, I never really got to eat very many of the ones I made. Unfortunately the day I decided to make them was the day after we had to rush our dog Derby to the emergency animal hospital, she had to stay the night so they could run tests and give her fluids. At the time I started making the chips, I was waiting to hear some good news about our little girl, so I was trying to pass the time and keep my mind busy since I couldn’t help but think the worst and just sit at home crying. Cooking and baking always provides that escape for me, a great way to “get away” and just create in the kitchen. Little did I know that by making those silly little kale chips on that very day, I would never ever be able to look at them the same way again.

I have found, at least for me, that food is always a great reminder of past times. Good or bad. The simple smell or taste of a dish can take you back to being a kid, remind you of a loved one, an amazing dinner party and so many other things. While that first batch of kale chips were baking last summer, my phone rang and it was the vet, they told me Derby had taken a turn for the worse and that we should come right there. After a series of many, many tests and an emergency surgery, Derby passed away later that same night. It was all so quick and it was all so completely unexpected. The kale chips sat on top of my stove, on the very pan they were baked on, for days. I couldn’t eat them, I had no appetite, but for some reason I couldn’t throw them out either. They reminded me of a time when I had hope that Derby was going to make it, I was baking them to pass the time until the vet called to say I could pick her up. I eventually threw the chips out, but I had been unable to make them since, which I know sounds totally crazy, but it was true. The mere thought of making them could just bring on the tears.

I know this is a completely, ridiculously sad back story for a food blog post about silly old kale chips, but I didn’t feel honest telling some wonderful and happy story about how I came to make these kale chips, it just didn’t feel right. I honestly kept thinking about what I would write when I was making them. I finally made the chips now, because after the one year anniversary of Derby’s death passed us in July, I promised myself that I would find the time to make these again. It most likely sounds silly to you, but I just wanted to wait and do it when I felt like I could handle it. I didn’t want to get over it or forget, I just wanted to be able to handle it and grow from it. I know, they are just kale chips, but it was about the healing for me.

The other ironic part about the kale that I planted and grew last summer, is that it somehow lived under the 3+ feet of snow the covered my garden this winter. At the first major melt, this past spring, the plant peaked through what snow was left and it was still green somehow with leaves still on it and immediately began growing again. Once the snow had melted and our new puppy Seri could get into the garden, she made a B-line for the kale and would steal the leaves off the plant and run around the yard, eating as much as she could. That dog absolutely loves kale. So much so, that many times she prefers that to any fancy meat treats we buy her. The entire time I was cutting up the raw kale to make these chips, Seri was under my feet, looking at me, waiting for any bit to fall. It was exactly what I needed. Maybe it wasn’t irony at all.

These chips are a perfectly crispy and healthy snack that is perfect for all you chip lovers. I personally have always loved a good crunchy or crispy savory snack. I honestly could eat an entire bag of kettle chips in one sitting, if I didn’t know better. Thank god I do. The kale chips are light and airy and you don’t even get a hint of the bitterness that kale can be known for. They are a tad bit spicy, the flavor from the curry is so perfect and the coconut flavor is very subtle but I felt like it would round it all out nicely. If you don’t like spicy, leave out the cayenne pepper or you can even leave out the curry powder and coconut flour and just go with a little freshly ground black pepper and kosher salt. Honestly, the flavor possibilities with kale chips are endless. You could use garlic powder, smoked paprika, cumin, etc. If you aren’t vegan, parmesan cheese would also be delicious on these. Play around. You will definitely be addicted once you make these, so you’ll have plenty of opportunities to try different flavors.

Curry Kale Chips

1 large bunch of kale, torn by hand into bite-sized pieces, stems removed
1 1/2 teaspoons yellow curry powder
1 1/2 teaspoons coconut flour (if you can’t find coconut flour, just blend coconut flakes into a fine meal in your blender)
1/4 teaspoon cayenne pepper
2 tablespoons of extra virgin olive oil (you may need more or less depending on how large your bunch of kale is)
1/2 teaspoon sea salt

Preheat oven to 375º F. Clean the kale very good, after removing the stems and tearing into bite sized pieces, allow the kale to air dry or spin it dry in your salad spinner. Lay the dry kale pieces in a single layer on two baking sheets (you may need more or less baking sheets depending on how much kale you have). Since I had two baking sheets covered in kale, I drizzled one tablespoon of olive oil over each. Toss the kale around with your hands to evenly coat it all in the olive oil. In a small bowl mix together the curry powder, coconut flour, cayenne pepper and sea salt. Sprinkle half of the spice mixture over one pan and half over the other. Toss the kale gently with your hands to evenly distribute the spices.

Place the pans in the oven and bake for approximately 15 minutes until the edges of the kale pieces are brown and they are crispy. Keep an eye on them. Be careful not to burn them. Once done, place the baking sheet on a rack to allow it to cool. I find storing the kale chips in a tightly closed paper bag, the best way to make sure they remain crispy.

FYI – kale chips are also wonderful crumbled up and sprinkled over popcorn.

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Gluten-Free Crispy Zucchini Rounds

I have seen a number of crispy oven-baked zucchini recipes floating around online and in cookbooks, some as rounds, some as “fries”, but obviously all were made with regular wheat flour and breadcrumbs, so they weren’t gluten-free. However, with my insane love of zucchini, every single time I would see a photo of one of these recipes, I would instantly salivate, how couldn’t crispy oven-baked zucchini slices be delicious? I decided to experiment with making my own gluten-free version and I have to say for the first attempt, they turned out perfectly. I am so excited. I love when that happens.

The outside was so incredibly crispy, the inside was tender. Topped with a bit of freshly shredded parmigiano-reggiano and some fresh basil from the garden, each and every bite was full of flavor. I only sliced up one of the large zucchini we grabbed from the farmers market, but it was more than enough for the two of us as a side dish, with plenty leftover. It would be enough for 4 people, but if you like this as much as we did, it is actually a perfect sized side dish for two. We ended up eating seconds, since they were so delicious. I served this alongside some gluten-free penne with a delicious mint pesto .

These crispy zucchini rounds would also be wonderful as an appetizer. You could create a delicious creamy dipping sauce or even serve them with some hot marinara sauce. Though a dipping sauce would be delicious and fun, we went nude and enjoyed them as is. They were so full of flavor, they didn’t really need anything more.

Gluten-Free Crispy Zucchini Rounds
I ended up using my mandoline slicer to make sure each round was cut evenly, so they would cook evenly, but it isn’t necessary. You could simply cut by hand, doing the best to keep them generally at the same thickness.

Gluten-Free Crispy Zucchini Rounds

Gluten-Free Crispy Zucchini Rounds
serves 2-4

1 large zucchini, sliced into 1/4-inch to 3/8-inch thick rounds
2 large farm fresh brown eggs *see below note about making this vegan*
1/3 cup tapioca flour (sometimes called tapioca starch)
1 cup gluten-free bread crumbs, plus more if needed
1/4 cup shredded parmigiano-reggiano cheese
Olive oil for drizzling
sea salt and freshly ground black pepper, to taste
1/4 cup fresh basil, roughly chopped

Preheat the oven to 450º and lightly grease a large baking sheet (or two smaller) with olive oil . On 2 separate plates, add tapioca flour and bread crumbs. Lightly beat 2 eggs in a medium bowl.

Dust both sides of zucchini rounds with the tapioca flour, dip in egg, and pat onto the plate of gluten-free bread crumbs. Place in a single layer on the baking sheet(s). Drizzle olive oil over the top, sprinkle with sea salt and a very small amount of the parmigiano-reggiano cheese. Bake in the oven for 15 minutes on the first side, using a spatula flip each zucchini round over (you can drizzle a bit more olive oil on this side, if you wish) and bake an additional 10 minutes until crispy and lightly browned on both sides.

Remove the baking sheets from the oven, sprinkle the remaining parmigiano-reggiano cheese and the fresh basil overtop of the rounds and serve immediately. Salt and pepper to taste.

*To Make This Vegan: After a request on Facebook, I decided to make these again, but this time I attempted to make them vegan. In place of the two eggs I used 3 teaspoons of Ener-G Egg Replacer with 1/4 cup of warm water. Stir together until fully mixed. You may find you need to make a bit more depending on how large your zucchini is, but that is a good starting point. Substitute the egg replacer for the eggs in the above recipe, do everything else the exact same and just skip the parmesan cheese. That’s it. They turned out just as delicious, with a perfectly wonderful crispy brown outside.

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This may seem a bit off topic, but I have a massive obsession with Pinterest. Holly, a friend of mine sent me an invite a few weeks ago, since she knew I would love it, and she couldn’t have been more right. Basically, as you come across images on the web, you can virtually “pin it” onto your different boards on Pinterest. The appeal is that not only does it act like virtual inspiration boards, but it also works as a way to remember and store links to projects, recipes and other fun things you want to try out. I like that I can access my pins and boards from any computer or device. I have been coming across some super fun images for inspiration and a ton of exciting and easy to do DIY projects for both work and for fun. Not that I don’t already have enough to do, but I love a good crafty project, especially once the weather cools down. You can also see other people’s boards and you can repin their items into your boards. It is so addicting.

This recipe is one that caught my eye on my daily internet travels a week or so ago, but when I had come across it, I didn’t have the time to make it, but I really wanted to remember it. Rather than print the recipe out, waste paper and have it get lost in a sea of papers in my office, I “pinned it” to my recipe related board on Pinterest. A few days later I hit the farmers market, grabbed some cherries and was ready to get baking.

These muffins were bursting with flavor and were so easy to make. I have fallen in love with almond flour, it is so easy to bake with, you don’t need to add tons of other flours or any gums, and on top of it, it has a lovely nutty taste. The other bonus is that almond flour is protein packed and low in sugar. I love by keeping the cherries in halves you get a big burst of tart, sweet flavor in every bite.

If you are on Pinterest you can follow my boards here. If you are looking for an invite, post your email address and I will send you an invite.

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Cherry Almond Flour Muffins
makes 6 large muffins
Adapted from So Good and Tasty

2 cups blanched almond flour*
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 local farm fresh large brown eggs
1/4 cup honey (or maple syrup)
1/4 cup grape seed oil (or olive oil)
2 teaspoons vanilla extract
1 cup fresh sweet cherries, pitted and halved

Preheat oven to 350˚F. Line a muffin tin with paper liners.

in a medium bowl, whisk together the almond flour, baking soda, and salt.
In a separate bowl, beat the eggs. Add in the honey, vanilla and oil and whisk until well combined.
Add the dry mixture to the wet, stirring until combined. Carefully fold in the cherries.

Spoon the batter into the muffin tin, filling to the top if you want a nice muffin dome, or as us ladies know it “muffin tops”. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.

I find storing muffins covered tightly in the refrigerator or freezer to be the best, especially in the heat of summer. Just pop one out as you want it, heat slightly in the microwave if you want to take the chill off and go.

* Something I have learned from baking on my own and from reading Elana’s Pantry, is that not all almond flour (or meal) is created equal. Bob’s Red Mill makes an almond flour, though easy to find, that doesn’t seem to react quite the same as other almond flours. It doesn’t seem to rise as much and it just seems to leave recipes flat. On Elana’s recommendation I now buy Honeyville brand almond flour in a 5-lb bag from their website.

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Baked Sweet Potato Chips

This is a super easy and healthy treat you can make at home that is perfect for a mid-day snack or for the road trip munchies. I made these for our drive to NYC a couple of weekends ago, they were perfect for the car.

You can certainly leave the peels on, though the potatoes that I had on-hand were looking a bit rough, so I decided to peel them. I used organic white sweet potatoes but any sweet potato or regular potato would work just as well. You can have fun with spices, oils and other flavors. I kept it simple with just salt and pepper and a good olive oil and topped them with a squeeze of lime and a bit of chopped cilantro. You could add chili powder, cinnamon or any other spice or herb you desire. I made these again today, for a mid-afternoon snack, and this time I used applewood smoked sea salt! WOW, it was incredible.

Once you get into making your own chips, you’ll really laugh at the thought of eating them out of a bag. These are so much more filling and have a great flavor. You will still have the great crunch but without the insane amount of fat from frying and all the chemicals and preservatives.

Once thing I recommend highly when it comes to making your own chips at home is to slice the potatoes (or whatever you are making the chips from) with a mandoline slicer. This ensures a consistent thickness on all the chips so they will cook evenly, plus it is incredibly easy to use. You can go-it by hand with a sharp knife and a steady hand, but it isn’t easy.

Baked Sweet Potato Chips
serves 4

2 medium organic sweet potatoes, scrubbed well or peeled, sliced about 1/8 inch thick
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper

lime wedges for serving
fresh chopped cilantro for serving

Preheat oven to 400º F.

In a large bowl, add the potato slices, olive oil, salt and pepper. Toss gently to evenly coat.

Place the potato slices on two rimmed baking pans, drizzle with olive oil and sprinkle with salt and pepper. Gently toss to coat evenly. Arrange in a single layer between the two pans.

Bake uncovered for 20 to 25 minutes until the potato slices are golden brown, crisp and cooked thoroughly, turning a couple of times to crisp evenly. Sprinkle with a bit more salt and pepper a squeeze of lime juice and the chopped cilantro just before serving.

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