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Chips, Crackers, Etc.

Potato Crisps

You can make these chips with any Starch vegetables, although it's fun to have a mix of them.

Preheat oven to 350 degrees.

Lightly coat baking sheet with extra-virgin olive oil.

In large bowl stir together 2 tablespoons extra-virgin olive oil, 1/2 teaspoon garlic salt, 1/2 teaspoon dried dill weed, and 1/8 teaspoon black pepper. Add 1 cup each peeled and thinly sliced carrots, Idaho potatoes, and turnips. Toss to coat evenly. Place in a single layer on baking sheet and bake for 20-25 minutes until crisp. Watch carefully at the end so they don't burn. Store 5-7 days in an airtight container.

Dry Roasted Beans

Preheat oven to 350 degrees.

Mix

4 cups cooked garbanzo or soy beans
1/2 teaspoon sea salt

Spread in one layer on greased cookie sheet. Bake for 30 minutes until beans are crisp on the outside. Store in an airtight container.

Curried Beans

2 teaspoons curry powder
1/2 teaspoon sea salt
(1 tablespoon coriander)
(1 teaspoon turmeric)
(1 teaspoon powdered garlic)

Baked Chips

If you've ever tried the baked fat free or low fat tortilla chips sold on supermarket shelves (they're completely tasteless) you won't believe how good these homemade chips taste, especially (surprisingly) the flour tortilla chips. While they taste wonderful hot from the oven, I often make a large batch and store the leftovers in an airtight container for impromptu snack attacks.

Preheat your oven to 275 degrees. Stack 4 tortillas or whole wheat pitas on a cutting board, and cut into 6 wedges. Lay the wedges on 2 baking sheets. Spray with oil, sprinkle with sea salt, and bake for about 20 minutes, turning after 10 minutes. They should be completely dry and crisp but not browned. Serve immediately or cool completely before storing.

You can also make these in the microwave. Use a paper plate or oiled china plate. Arrange chips in single layer, spray with oil, season and nuke for 2-3 minutes. Watch carefully until you know exactly how long chips take in your microwave. They burn quickly so I take out any chips which are done and return the rest to the nuking chamber.

(Sprinkle chips with your choice of seasonings:)

chili powder
Soymage Parmesan cheese
cumin
Taco Seasoning
Fajita Seasoning
Cajun Seasoning
cayenne pepper
curry powder
garlic powder
onion powder

Any fresh salsa or refried bean dip made without animal lard (just make sure it says it's vegetarian and you'll know there's no animal lard) is a good dip for these tortilla chips. No cheese or diary products though. Try these dips:

Avocado Salsa: mix roughly mashed avocado with fresh salsa.
Spicy Refried Beans: mix with canned refried beans - 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon coriander, 1/4 teaspoon cayenne pepper or hot sauce
Eggplant Humus: mix in 1/2-1 roasted, skinned, mashed eggplant to humus prepared from purchased boxed mix.

Graham Crackers

Not only are these great snacks for kids, but they make great graham cracker crumbs for dessert crusts. Note: you can buy graham crackers at most health food stores in regular, cinnamon, and chocolate flavors.

Preheat oven to 350 degrees.

Mix together

3 cups graham flour
1/4 cup unrefined sugar or unrefined sugar
1/2 teaspoon sea salt
2 tablespoons baking powder

Using a pastry blender or electric mixer on low speed mix 1 cup butter (room temperature) into flour mixture until the whole thing resembles cornmeal.

Add 1/2 cup soy/nut/seed milk and mix until thoroughly blended.

If dough is too wet add a little more flour, if too dry add a little more milk. Form dough into a ball. Roll out on a well-floured board to 1/8 inch thickness. Cut into rounds or squares. (I usually just break the dough into walnut-sized balls and press them between my palms to about 1/4 inch thick. This saves a lot of cleanup.) Place on buttered baking sheet.

Bake for 10 minutes. Turn over and bake for another 5 - 10 minutes.

Cinnamon Grahams:add 1 teaspoon cinnamon

Chocolate Grahams:add 2 tablespoons cocoa or carob powder + 2 tablespoons date/maple sugar or Sucanat.

Bread, Pita & Cracker Toppings

Hot Red Pepper Relish

Combine

2 red bell peppers
1 onion
1 cup white wine or white balsamic vinegar
1 cup date or maple sugar
(1-2 tablespoons crushed red pepper)

Bring to a boil over high heat. Turn heat down to medium high and stir often until liquid looks syrups and is reduced to about 3 tablespoons, about 25 minutes. Add sea salt to taste. Cool to room temperature.

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