If you’re looking for healthy snacks, I’ve got you covered. In fact, this week, I’m sharing three recipes because when it comes to snacks, we need options!
We have the recipes for Kale Chips, Spinach Chips, and Zucchini Chips.
Of course, my favorite thing about these is that they are veggies and packed with nutrients, not to mention that adding herbs and spices also packs a nutritional and anti-inflammatory punch.
These chips are also full of flavor and help with those crunchy, salty cravings while staying on track with your health goals!
Kale is a member of the cruciferous family and is high in vitamin C, vitamin B6, manganese and calcium, and a good source of fiber, copper, iron, and vitamins B1, B2 and E. Kale also contain compounds that exhibit anti-cancer properties.
Spinach belongs to the same family as beets and chard and is extremely nutrient-dense.
It is an excellent source of vitamin K, carotenes, vitamin C, folic acid, manganese, magnesium, iron, and vitamins B2, B6, E, and B1. See what I mean about nutrient-dense?
Spinach is also one of the most alkaline-producing foods, which makes it a great choice in helping to regulate body pH.
Researchers have identified at least thirteen different compounds in spinach that function as antioxidants and as anti-cancer agents.
The Spinach Chip recipe below is a great way to incorporate more spinach into your diet!
Zucchini, a type of summer squash, is an excellent lower carbohydrate vegetable option. It contains high amounts of carotenes that protect against the damaging effects of the sun and has anti-cancer properties.
Remember that you can always use the method in the recipes, and substitute your favorite herbs and spices. Whether you make one type of chip, or all three, you’re adding a great nutritional boost in the form of a tasty snack!
“Nacho” Kale Chips
- 1 large bunch Kale
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Sea Salt
- 1/4 tsp Pepper
- 1/4 cup Avocado Oil
- 1/4 cup Nutritional Yeast (this gives the chips their “cheese-y” taste!)
- Additional salt to taste
- Preheat oven to 350F. Trim kale from hard stems and cut or tear into 2-inch pieces. Wash and dry thoroughly (A salad spinner is helpful if you have one. If not, let kale air dry for a bit if needed.).
- In a small bowl, combine chili powder, garlic powder, cumin, sea salt, and pepper.
- In a large bowl, toss kale with avocado oil. Sprinkle with the spice mixture and nutritional yeast. Toss well to combine. Don’t be afraid to press kale up against sides of the bowl to make the spices and yeast stick to the kale.
- Spread in a single layer on one or two baking sheets lined with parchment. Make sure kale pieces aren’t too clumped together so that they crisp up properly. (you may need to work in batches).
- Bake 10 minutes and then turn off the oven and let stay inside until crisp, another 2 to 5 minutes. Remove and let cool, and repeat with any remaining kale. Add more salt if desired. Store in an airtight container.
Notes: To make these spicy nacho chips, add in ⅛ tsp cayenne (or more to taste). You can also start with a base recipe of 1 large bunch of kale, ¼ cup of avocado oil, and then add in your favorite herbs or spices to make your favorite flavor combinations!
You could use this same method with brussels sprouts leaves, swiss chard, or other dark, heavy leafy greens. (Do not try this with dark lettuces.) Thinly sliced carrots and green beans can also be crisped up with this method.
- 2 cups Fresh Spinach
- A few drops of Avocado Oil
- Favorite Seasoning or Seasoning Blend
- Sea Salt to taste
- Preheat oven to 325
- Place spinach in a large bowl.
- Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven.
- Sprinkle the spinach with the seasoning of choice and salt.
- Taste one of the leaves to make sure you are using enough seasoning (you won’t need a lot of seasoning).
- Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper.
- Bake for 8 minutes. Watch them carefully after the 8-minute mark if they are not done.
- Let sit on the baking sheet for about 2-3 minutes.
- Remove from baking sheet and enjoy!
Notes: Be careful to not use too much oil as the spinach really won’t crisp up if you have too much oil. Spinach will shrink a lot when cooking! You may want to make extra.
Salt & Vinegar Zucchini Chips
- 4 cups Thinly Sliced Zucchini (2-4 medium)
- 2 tablespoons Extra Virgin Olive Oil or Avocado Oil
- 2 tablespoons White Balsamic Vinegar
- 2 teaspoons Coarse Sea Salt
- Preheat oven to 200 degrees F.
- Use a mandolin or slice zucchini as thin as possible.
- In a small bowl whisk olive oil and vinegar together.
- Place zucchini in a large bowl and toss with oil and vinegar.
- Line a cookie sheet with parchment paper. Lay zucchini evenly and sprinkle with sea salt. Bake at 200 degrees F for 2-3 hours. Rotate halfway through cooking time. Cook until the desired texture is reached.
- Store chips in an airtight container.
Notes: You can use any type of vinegar you like – just be sure it’s a vinegar flavor you enjoy as it will concentrate in flavor. Salt and Vinegar flavored chips not your thing? Omit the vinegar. Instead, use any herbs or spices you like: cumin, turmeric, curry powder, garlic powder, dill, chili powder, seasoning blends… anything you like. Start with a couple of teaspoons, but season to taste.
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