There are tons of variation possibilities here. Instead of cheese and italian seasoning try some cinnamon sugar OR smoked paprika. This is a recipe that the grown-ups as well as the kids in my house really enjoy. It also does well on the go.
2 10-inch whole wheat pita rounds
Vegetable oil spray
2 teaspoons parmesan cheese powder
1 teaspoon italian seasoning
Preheat oven to 350 F.
Cut pita rounds into small triangles, approximately 12 pieces per round.
Pull breads apart at the fold and arrange in a single layer on baking sheet. Spray lightly with oil.
Bake for 10-15 until slightly golden. Allow to cool slightly on baking sheet.
If you don’t have a mandolin, don’t bother with this recipe. This is one of those times when a fancy kitchen gadget has actually proven itself necessary.
1 sweet potato
Salt (optional)
Preheat oven to 300 F.
Slice potato very thinly with a mandolin (less than 1 millimeter or thereabouts).
Arrange slices individually on parchment-lined baking sheets. Sprinkle with fine salt, if desired.
Bake for 10-30 minutes until chips are curling and almost entirely dried out, rotating at least once. When ready, the chips will slightly pliable, but not wet. They will crisp up more as they cool. The trick is to allow them to dry out almost entirely in the oven, but take them out soon enough so that they don’t start to brown which seems to start happening the instant they dry out (see Note). The size and thickness of the chip plays a large role in baking time.
Allow the chips to cool on the baking sheet or on a cooling rack. Serve or store in air tight container.
Note: The potato I used today was kind enough to give me some visual clues as to when it was dry and ready to be removed from the oven. It turned from an reddish orange to more of a yellowish orange as it dried.
In the photo above the top of the chip is still a little wet and the bottom is dry.
In this photo the left side of the chip is a little wet still and the right side is crispy and delicious. Sometimes parts of the chip will brown a little bit before the entire chip is dry. Sometimes I flip them on the baking sheet, but I don’t think it makes a difference.
Yield: depends (around several handfuls)
Prep-time: 10 minutes
Bake-time: 10-30 minutes
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This cookie recipe comes close to not being allowed on this blog because calling a healthy snack is just wrong. A lot of the time when I take a normal cookie recipe and reduce the sugar and fat it feels so much healthier than what I could have made and through some magical transformation it becomes “healthy” or a “healthier version”. Anything to justify heath bar. Yum!
1 1/2 cup white whole wheat all purpose flour
1 cup all purpose flour
1/4 ground flaxseed
1 teaspoon salt
1 teaspoon baking soda
3/4 cup unsalted butter, softened
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
5 1.4 ounce Heath Bars, chopped into small bits
Preheat oven to 350 F.
In medium bowl, whisk together flours, flaxseed, salt and baking soda. Set aside.
In large bowl, cream butter with rubber spatula. Add sugar and mix well. Add eggs and vanilla and mix until smooth.
Add flour mixture to butter mixture and mix until batter starts to stick together and form a ball. Add Heath Bar bits and mix into dough.
Scoop dough with a cookie scoop onto an ungreased baking sheet. Bake for 8-10 minutes until the edges just start to brown and the tops are set. Transfer to wire racks to cool.
Inspired heavily by a beautiful recipe from Simply Recipes:
http://www.elise.com/recipes/archives/005213heath_bar_cookies.php
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