Step aside, store-bought potato chips! These simple, homemade chips will satisfy your crunchy and salty cravings without compromising your healthy diet.
It takes only 6 ingredients to make these crispy sweet and salty chips, and they pair perfectly with dips like Overnight Cashew “Cheese” Sauce. Or, pile them high with beans, sauteed onions, jalapenos and guacamole to make healthy vegetarian nachos!
Homemade Sweet Potato Chips
Servings: 3-4 snack-sized portions
2 medium sweet potatoes
Extra virgin olive oil
Preheat the oven to 425°F
Using a chef’s knife or mandolin, cut the sweet potatoes into very thin slices (about 1/8 inch)
Arrange the sweet potato slices in a single layer on 1-2 baking sheets (see photo below), making sure they’re not overlapping (this will cause the potatoes to steam, which will prevent them from becoming crunchy)
Drizzle with olive oil, then sprinkle with a healthy pinch of salt, pepper, garlic powder, and onion powder
Bake for 10 minutes, turning the pan around halfway through to help them bake evenly
Continue baking for another 5-15 minutes, checking every 2 minutes to see if any chips are ready to come out of the oven. They will be ready when the bottoms are dark golden brown, and the edges are crisp
As the chips are ready to come out of the oven, transfer them to a plate (in a single layer) to cool
Best when served immediately. They’ll keep for 1-2 days in the refrigerator, but they’ll lose their crunchiness within a few hours of baking
Note: We keep a very close eye on the chips during the last 10 minutes of cooking, removing them one at a time as they reach the perfect crispness. Some chips will be ready before the others, and they’ll burn easily if left in the oven for too long. This part takes some time and attention, but it’s worth the effort!
If you’re looking for a dairy-free (or just plain delicious) cheese substitute, you’ve come to the right place! From lasagna to dipping sauce, to nachos and quesadillas, this sauce is an awesome substitute for melty, gooey cheese.
One of our favorite dinners is a big spread of roasted vegetables and fresh bread, served with Overnight Cashew “Cheese” Sauce and Romesco Sauce. We’ll easily work our way through a huge plate of vegetables without thinking twice about it!
After trying this base recipe, you can create endless variations by replacing the chilies with your favorite herbs and spices. I often experiment with adding chili powder, cumin, smoked paprika, and even fresh cilantro.
Overnight Cashew “Cheese” Sauce
Servings: About 2-3 cups of sauce
1 package (12 oz) roasted cashews
3 chipotles in adobo sauce
1 tsp garlic powder
1 tsp salt (start with 1/2 tsp if your cashews are already salted)
2 TBL apple cider vinegar
½ cup nutritional yeast
2 TBL canned diced green chilies (I prefer the hot version)
1-2 days before you plan to make the sauce, put the cashews in a sealed container and add enough water to cover them completely. Keep in the refrigerator until you’re ready to make the sauce (no less than 16 hours later)
When you’re ready to make the sauce, transfer the cashews and the soaking water to a high-speed blender along with the remaining ingredients
Blend on high until very smooth, adding more water as needed until you reach the consistency you like (I usually add about 1/3 cup of additional water)
Feel free to add more seasoning to taste, or more nutritional yeast for a cheesier flavor
Enjoy as a dipping sauce for bread and vegetables, use as a cheese replacement in quesadillas and other dishes, or pour over homemade vegetarian nachos!
It’s snack time! When Tyler first introduced me to “Fancy” Popcorn, I was skeptical. Why would you put spices on popcorn? In my mind, popcorn had two flavor options: Cardboard or Fake Butter Flavor.
But it doesn’t have to be that way! Add a dash of this and a pinch of that, and suddenly popcorn becomes exciting!
My biggest piece of advice is to start with organic popcorn (or all-natural, if organic isn’t available). Food manufacturers sneak additives and artificial flavorings into most packaged popcorn, and you don’t want to end up eating a science experiment. As a rule of thumb, look at the ingredients on the label, and don’t eat anything with ingredients that are hard to pronounce or that sound “sciency”.
Enough preaching. Let the munching begin!
Servings: About 3 servings
3 oz bag organic popcorn (or about 15 cups of plain, air-popped popcorn)
1-2 TBL extra virgin olive oil
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp pepper
1/4 tsp sea salt (if the popcorn isn’t already salted)
Prepare the popcorn as instructed on the packaging
Transfer to a large bowl and drizzle with the olive oil. Stir gently to distribute
Add the spices and stir well to evenly coat the popcorn
Slightly sweet, slightly salty, and super cinnamony (which really should be a word), this easy homemade granola is a perfect way to start your day.
I used to babysit three sweet little toddlers when I was in college, and their mother was a fantastic baker. She always had homemade treats around when I came to watch the kids, and her cranberry granola was one of my favorites. For me, this granola brings back warm and fuzzy memories of tricycles zipping around the family room, swinging on the swing set, and reading bedtime stories.
Servings: About 5 cups of granola
3 cups steel cut oats
1 cup chopped walnuts
1/2 cup slivered almonds
1/2 cup dried cranberries
3 TBL neutral oil (vegetable, canola, melted coconut oil, or light olive oil work well)
3 TBL honey or maple syrup
2 tsp cinnamon
1/2 tsp apple pie spice or pumpkin pie spice (can be omitted if you don’t have it)
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp allspice
Preheat the oven to 300°F
Spray a rimmed baking sheet with cooking spray, then spread the oats, nuts and cranberries evenly across the sheet
Stir together the remaining ingredients, and pour over the mixture on the baking sheet. Gently stir to coat the oats, nuts and cranberries evenly
Bake for about 30 minutes, giving it a good stir every 10 minutes. The granola will be ready when the oats and nuts are light golden brown and slightly crunchy
Remove from the oven and cool completely on the baking sheet. Can be stored in a zip-top bag or sealed container for up to a week