Healthier and salty snacks

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Everyone knows there are salty snacks that are so good you can’t eat just one.  King Soopers registered dietitian Christina Rebellon shows us easy snacks to make at home that you don't need to feel guilty about eating more than one.

RECIPES:

Cheese Chips: Makes about 24 chips

1 cup shredded cheese of choice (sharp cheddar or Colby works well)

Baking sheet

Parchment paper

  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with parchment paper
  3. Use tablespoon to place heaping pile of cheese on parchment paper lined baking sheet with 1 inch in between
  4. Bake for 5-7 minutes or until browned and crispy!

 

Baked Potato Crisps: Makes about 20 crisps

1 medium russet potato; sliced 1/8 inch thick and towel dried

1 tablespoon canola or grapeseed oil

¼ tablespoon sea salt

Baking sheet

  1. Preheat oven 400 degrees F
  2. In medium bowl, toss potatoes with oil and salt until evenly coated.
  3. Line potato slices on baking sheet in single layer
  4. Bake for 20-25 minutes or until browned and crispy

 

Oven Fried Zucchini: makes about 1 cup zucchini bites

2 medium zucchinis; sliced ¼ inch thick

2 T oil

¼ cup parmesan

¼ cup bread crumbs

1 teaspoon salt

Baking sheet

  1. Preheat oven to 400 degrees F
  2. In medium bowl, add oil to zucchini slices and toss until evenly coated
  3. Add cheese and bread crumbs to and toss evenly to coat
  4. Coat baking sheet with cooking spray and layer zucchini slices
  5. Bake for 30 minutes or until browned and crispy. Enjoy!

 

Crunchy Chickpeas!

1 can garbanzo beans: drained, rinsed, and thoroughly towel dried

1 tablespoon canola or grapeseed oil

1 teaspoon smoked paprika

1 teaspoon sea salt

Pinch of cayenne

Baking sheet

  1. Preheat oven to 425 degrees
  2. In medium bowl, toss beans in oil to evenly coat
  3. Add spices and mix until spices are evenly distributed
  4. Layer seasoned chickpeas on baking sheet
  5. Bake for 30-35 minutes or until browned and crispy.
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