snack food

Oven-Baked Pita Chips

Posted on

Pita Chips

As of late, I have been yearning on something crunchy to snack on. In the realm of snacking, it’s universally known that some dips require a sturdier scooping device. I don’t have crackers or anything crunchy to snack on in sight, but I have stale pita.  I grew up on bagel chips but pita chips are my new favorite snack food. Low-fat and crunchy, these pita chips scream for geneorus amounts of hummus, guacamole, eggplant, or roasted chili pepper dip. This baked pita chip recipe is a much healthier alternative to deep-fried pita chips– they have a wonderful crispness that is often lacking in store-bought chips. And they are not nearly as salty nor greasy. They’re incredibly simple to make, and you can customize the seasonings to suit your dip. I like to use  zahatar seasoning, a Middle Eastern spice blend available at most Middle-Eastern markets. Versatile in flavors, you can use any seasoning you like. I thought about sprinkling some cinnamon, ground cloves, ginger, and a bit of brown sugar for a sweeter version.The list of delicious possibilities is endless!Pair these pita chips with Classic Hummus, Classic Baba Ghanoush, your favorite spinach or cheese dip, or as a healthier alternative to fried potato chips. Make them with whole wheat pita for more fiber like I did. I only wish I made more. As yummy as they are, it may be a good thing I didn’t in hindsight because they are very addictive.

For this recipe, you will need:

  1. 4 whole wheat pita bread loaves
  2. Olive oil
  3. Zahatar seasoning
  4. Garlic powder
  5. Paprika
  6. Ground pepper

Instructions 

Preheat oven to 400 degrees F. Brush your baking sheet with olive oil, coating the entire sheet evenly. Brush the top of a pita round evenly with olive oil. Sprinkle pita with zahatar seasoning, garlic powder, paprika, and ground pepper. Cut the pita in half, then in quarters, then in eighths to make eight equal sized triangles. Place pita triangles seasoning-side up in a single layer on the oiled baking sheet. Repeat process for remaining three pita rounds. Bbake for 8-10 minutes, turning the sheet once during baking to ensure even heat distribution. Chips are done when they’re golden brown and crisp. Towards the end of baking keep an eye on the chips, as they will brown quickly and can burn if not watched.

Yields 32 pita chips

Gluten Free Pecan Brittle

Posted on

pecan brittle

If you have eaten pecan pie before, this is a gluten-free and vegan version in a brittle form. Unlike pecan pie, however, this brittle recipe does not require corn syrup. This pecan brittle makes a healthy snack food at social events and parties. They are also Passover friendly and such snacks are highly valued during this time of year. I generally enjoy virtually anything with nuts in them. Or you can eat them at your own comfort. Who doesn’t like brittle? Brittle is practically and oversized cookie that is broken into squares. Nuts, chopped dried fruit, and chocolate chips are ingredients often used in brittles. Hubby normally just sticks with chocolate chips. Sometimes he’ll throw in some oatmeal as well. Brittle can be made in many variations akin to cookies. I decided just to exclusively use pecans as I had plenty of used pecans sitting in my pantry.

For this recipe, you will need:

  1. 2 cups of toasted whole pecans
  2.  1 1/2 cup of gluten-free flour
  3. 1 stick  of trans-fat free margarine
  4. 1/2 cup of brown sugar
  5. 1 teaspoon of cinnamon
  6. 1 teaspoon of vanilla
  7. Pinch of salt

Instructions

Preheat oven to 300 degrees F. In a large bowl, whisk together flour, margarine, sugar, vanilla, salt and cinnamon.  Toss in pecans.  Bake for 30 minutes or until nuts are browned.  Allow the brittle to cool before breaking them apart.

Yields 1 lbs of brittle

 

 

Apple Chips with Almond Butter

Posted on

apple-chips

 

As of late, I’ve overheard numerous complaints from parents not being able to find healthy snack foods for their kids. Kids, as we all know (and I include myself), are notoriously picky eaters. With the exception for the few I know, they are very hesitant to eat fruit and vegetables and often prefer their sugary treats. Many years ago when I was in grade school, my school had a snack policy in which snack food containing high levels of sugar, fat, sodium, and artificial flavors were not allowed. Only cut-up fruits,vegetables, unsalted popcorn and pretzels were permitted. They would even take this policy a step further and have our teachers inspect our lunch/snack boxes for junk food. As a little girl at that time, I thought this was an unfair policy. They even confiscated my fruit  roll-ups which bummed me out to no end.  After a while, I got used to eating unflavored popcorn and unsweetened applesauce on a daily basis. I’d figured that there will always be an opportunity to satisfy my sweet cravings for candy later. But anyhow, I came across a recipe I feel that both the health-conscious and those with a sweet tooth will enjoy. These apple chips are a simple, healthy snack you can enjoy at home or on the go. Keep some at home, at the office or with you in a sandwich bag for when you need a quick energy boost. They are naturally sweet and are not heavily saturated in oil. Plus they are easy to make. As a sucker for almond butter, it compliments these chips. I will be posting a recipe for oven-baked vegetable chips so stay tuned for that. I will also be focusing on healthy snack food tips later on as well

For this recipe, you will need:

  1. 4 apples
  2. Cinnamon
  3. Nutmeg

Instructions

Preheat oven to 25o degrees F. Using a mandolin or a sharp knife, carefully cut apples into very thin slices. Discard any seeds. Arrange on a baking sheet prepared with parchment paper. Do not overlap apple slices. Sprinkle cinnamon and nutmeg over apple slices. Spray apples with cooking spray. Bake for 1 hour. Using tongs, gently lift apple slices to release from parchment paper. Return to oven to bake for another 1-2 hours or until no longer moist.  Serve with almond butter.