Wednesday, August 17, 2011

Savoury Snacks Done Right

Ditch the bag of Lay's... nutrient packed savoury snacks are a cinch! Make a batch of each of these delicious nibbles and have them on hand when you get a hankering for Pringles. You will be glad you did!

Potato chips and other salty snacks that you buy in the supermarket are loaded with rancid fats, mainly in the form of cheap canola oil. This highly refined oil is causing all kinds of damage in your body, as a free-radical (disease causing agent). This is why everyone seems to be so obsessed with antioxidants, because we need all of the help we can get to combat this packaged food diet which is laced with free-radicals. So skip the chips, and make your own crunchy snacks with healthier fats and mineral rich sea salt!

Beet Chips (you can also try yams, parsnips or any other root veggie)

8 organic beets, any variety or colour
2 tbsp extra-virgin olive oil (evoo)
Unrefined Sea salt and pepper to taste.

Method: Using a mandolin, vegetable peeler or knife, cut each beet into a thin chip-like size. Place on a cookie sheet or large baking dish. Drizzle with EVOO, sprinkle with sea salt and pepper. Preheat oven to 300F degrees and bake for 1.5 to 2 hours. You can increase the heat if you like, but not above 350, and just keep in mind they burn easily and you don't want to burn the EVOO.

Roasted Spiced Chickpeas

15oz can chickpeas, dried and rinsed
1 tbsp EVOO
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp ground ginger
1/4 tsp paprika
1/2 tsp unrefined sea salt (or to taste)

Preheat oven to 350. Toss chickpeas with oil and spices until evenly coated. Spread on rimmed backing sheet. Roast, shaking pan ocassionally, until chickpeas are golden and crunchy, udually about 30 minutes. Let cool and store in airtight container for up to 2 weeks.

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