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Crunchy Snacks

I don't know about you, but I know I like a snack with a good crunch.  Celery, peppers, carrots, cabbage can provide a good crunch.  Most of the time these suffice, but once in a while a good, crunchy cracker or chip is the only thing that will satisfy.  

Whole rows are reserved for various kinds of snacks in the market.  Most of these processed foods include terrible oils, way too much salt, MSG, and a host of other ingredients you could do without.  So, what's the remedy?  You know it.  Make it yourself.  Today we'll look at homemade crackers and chips.  With a few ingredients you can snack happy.


Use your favorite veggies and create these beautiful chips.

1 Medium Golden Beetroot 1 Medium Beetroot 1 Medium Zucchini 1 Large Carrot 1 Small Sweet Potato 1 Small Rutabaga or turnip 1/2 tsp sea salt adjust to taste 1/2 tsp pepper adjust to taste 1 spritz Oil Optional

Preheat the oven to 400F. Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated. Spread out on baking pan(s) lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others. Remove from the oven and allow to cool for a few minutes before eating. PALEO TORTILLA CHIPS Whip up some guacamole and enjoy these tortilla chips.

1 cup coconut milk, full-fat ½ cup almond flour ½ cup tapioca flour ½ teaspoon salt, adjust to taste ¼ teaspoon turmeric

Pre-heat a 9.5 inch (or larger) nonstick pan over medium heat. Mix the almond flour, tapioca flour, coconut milk, salt and turmeric together in a bowl. Add ¼ cup worth of batter onto the pan. After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a parchment-lined baking sheet. Repeat until the batter is done. Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet. Bake at 400°F for 10-12 minutes or until the tortilla chips are crispy. KETO CRISPY CHIPS Here is a keto version of tortilla chips.  You'll love the cheesy chips.

1½ cups part-skim shredded mozzarella ½ cup almond flour 1 tablespoon golden flaxseed meal ¼ teaspoon salt ⅛ teaspoon black pepper

Preheat the oven to 375F. Line 2 large baking sheets with parchment paper or silpat liners. Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted. Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.) Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching. Bake until golden brown on both sides, about 10 to 15 minutes, flipping the chips once halfway through.Serve, or store the chips for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F. AMARANTH CRACKERS I made these over the weekend.  They are light and crispy.

2 cups amaranth 6 cups waterBring water to a boil and add amaranth Simmer, stirring occasionally, watch closely because it can boil over Cook about 20 minutes until you have the consistency of porridge.  Let cool. Preheat oven 375F. Press 1/2 of the pan of amaranth onto parchment paper.  Spread evenly.  Use a roller for consistency. Lay cling wrap over the batter and use a pizza cutter to mark your cracker perforations.  Make them as big or little as you wish. Sprinkle with sea saltRemove cling wrap and bake for 20-30 minutes or until crisp. Break apart and enjoy.

LOW CARB CRACKERS Make your own cheesy crackers.  These are rich and flavorful crackers.

3 ounces blanched almond flour (about 3/4 cup) 2 ounces finely grated parmesan cheese with sandy texture (about 1/2 cup) 1 large egg beaten 1/4 teaspoon coarsely ground black pepper 1/4 teaspoon salt 

Preheat the oven to 350 F. Combine all dry ingredients (almond flour, parmesan cheese, pepper, salt) in a bowl, stirring together until well-mixed. Add about two-thirds of the beaten egg and stir together until it forms a cohesive and rollable dough. Use hands to form the dough, if needed. Set aside the remaining egg. Prepare a baking sheet lined with parchment paper or a baking mat. Divide the dough into 4 equal balls and space them out on the parchment paper. Working with one piece of dough at a time, cover with plastic wrap and flatten the dough to less than 1/8 inch thick. Get it as thin as you can, and make it uniform across the dough so that the crackers will crisp evenly in the oven. Each dough piece should be flattened to a roughly square shape, about 3x3 inches. Optionally, use a butter knife to lightly score the dough into 16-20 individual crackers, making it easier to break them up after baking. Using the remaining beaten egg, brush a very thin layer across the surface of the crackers. Discard the rest of the egg. Bake at 350 F until golden brown and crispy, about 20 minutes. They will crisp starting from the edges and moving inward; the crackers are done when the centers are crispy. Ovens vary, so frequently monitor the crackers starting at 15 minutes and remove them when done. Let them fully cool before breaking into individual crackers by snapping them along the perforations.


This is the cracker that smiles back at you.

1 Cup Chickpea Flour 3 TB Nutritional Yeast 2 Tsp Olive Oil 1 Tsp Baking Powder ¼ Tsp Onion Powder ¼ Tsp Turmeric ⅛ Tsp Paprika (optional) ¼ Cup Water 

Preheat the oven to 400°F. In a mixing bowl, combine all ingredients except the water and whisk together. Now slowly add the water (you may need more or less) until you mix and get a rollable dough. Now roll the dough out between 2 Silpats (or parchment paper) to ¼ inch thick. Use a little fish cookie cutter and cut, re-roll if needed, and cut again, until you have as many fish as you can make. Use a toothpick to make a small eye and smile line on the surface of the fish. Place the goldfish on a greased lined baking sheet and bake the goldfish in the oven for about 10 minutes.


  • parm crisps - Shredded parmesan cheese put into mounds and bake  (add in onion, garlic, paprika, etc.)

  • cheddar and basil - shredded cheese  and basil leaves - bake until crisp

  • flax seed crackers - add water to ground flax seeds, spread on cookie sheet and bake until crisp

  • Applegate pepperoni covered with shredded parmesan and a jalapeno and bake until crisp

You can see now that with a few ingredients you can make a wholesome snack for yourself and your family.  Try these recipes alone or with your favorite guacamole, hummus or yogurt dips.  Enjoy the crunch!

Here's to your health!  Happy Baking!


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