Healthy Homemade Snack – Baked Potato Chips

I love a good snack, snacks are delicious! Are they good for you? Ehhh it’s always up for debate, but if you are going to eat something between meals, perhaps while you’re cozying up to watch a movie or play a game, why not make it a healthier choice?

I think most nutritionists agree that anything deep-fried should be consumed in moderation or not at all, but chips are sooooo good! The solution? Let’s create our own oven-baked chips! This way we are regulating exactly what is going into and/or on to our chips with no deep-frying to be found!

INGREDIENTS

  • 1 pound of russet potatoes
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of salt

INSTRUCTIONS

  1. Wash the potatoes, then use a mandolin to uniformly slice them into thin chips.
  2. Place the potato slices into a large bowl and cover them with cold water. 
  3. Cover the bowl and place it in the refrigerator to soak for at least 30 minutes to overnight.
  4. Drain the potato slices and pat them dry.
  5. Preheat the oven to 450 F.
  6. Coat a large baking sheet (or more) with cooking spray.
  7. In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. 
  8. Spread the potato slices in a single layer on the prepared baking sheet.
  9. Place in the oven and bake for 10 to 12 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye on the potatoes to make sure they don’t brown and overcook.
  10. Allow the chips to cool completely. 
  11. Enjoy!

Skillet Roasted Pumpkin Seed Recipe

Skillet Roasted Pumpkin Seeds

I love snacking on roasted pumpkin seeds! So delicious, easy to prepare and eat, and with numerous health benefits, who could say no? Traditionally I make large batches every year after we carve our Halloween Jack-O-Lanterns and we snack on them for weeks!

I do not use oil in this recipe.

Skillet Roasted Pumpkin Seeds
ROASTED PUMPKIN SEEDS
  • Pumpkin seeds
  • Salt
  • Seasoned salt (optional)
  • Water
INSTRUCTIONS
  1. As you carve your pumpkins, keep all the seeds in a bowl. I find it easier to separate the seeds and pulp into two separate bowls as I go, rather than sort that mess out later.
  2. Place the seeds into a colander and rinse them under cold water, stirring with your hands to make sure they are all rinsed thoroughly.
  3. Place the seeds in a medium saucepan, then add 4 to 6 cups of water and about 1 tablespoon of salt for each half cup of seeds.
  4. Bring the saltwater and seeds to a boil for 10 minutes, then remove them from the heat and strain.
  5. Spread the seeds out on a baking sheet or two and allow them to completely dry (this may take up to a week).
  6. Once the seeds are completely dry, prepare a small bowl with salt water. This is to crystalize on the outer shell, so dissolve as much salt as you want for a saltier outer shell, or less if you feel the brine was enough.
  7. Place the seeds into a skillet and roast on medium to low heat, stirring continuously for an even cook.
  8. When they nearly roasted to your liking, dip your fingers into the salt water and splash it as evenly as possible over the roasted seeds, then continue to stir until the water has evaporated.
  9. Remove the seeds from the heat and allow them to cool.
  10. Enjoy!
Skillet Roasted Pumpkin Seeds
Skillet Roasted Pumpkin Seeds