9 Healthy Salty Paleo Snacks – Veggie Chips, Crackers and Crisps

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The 2 Week Diet

If you’re looking for a salty paleo snack to get your snacking fix, but don’t want all the calories, try one of these satisfying and easy to make salty paleo snacks. The best homemade veggie chips, crackers, crisps + more.

1. Baked Chipotle Sweet Potato Chips

The only problem with making sweet potato chips for a snack is that they will be gone in a flash! Thinly slice the sweet potatoes with a mandolin for the best and crispiest results. You may have to work in batches, since all of the potatoes probably won’t fit on the baking sheets. Some of the thinner chips will begin to brown sooner than the rest; remove those from the oven so that they don’t burn.

Baked Chipotle Sweet Potato Chips

Ingredients:

2 large sweet potatoes
2 tbsp extra virgin olive oil
2 tsp chili powder
1 tsp sea salt
1/2 tsp cumin
1/4 tsp cayenne

Instructions:

1. Preheat the oven to 300 degrees F. Peel the sweet potatoes and thinly slice with a mandolin. Place in a large bowl and toss with the remaining ingredients.

2. Line two rimmed baking sheets with parchment paper. Spread out the sweet potatoes in a single layer. Bake in the oven for 15 minutes, then flip the chips over and bake for another 20-30 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.

Servings: 2-4
Difficulty: Easy

(You may also like: Simple and Easy Homemade Sweet Potato Chips)

2. Cauliflower Poppers

Serve up these easy roasted cauliflower ‘poppers’ for a healthy paleo snack. Cauliflower florets are simply tossed with paprika and olive oil before being roasted in the oven. The slightly crispy and flavorful snack is good on its own, or can be served alongside dips and sauces.

Cauliflower Poppers

Ingredients:

1 head of cauliflower, cut into florets
Extra virgin olive oil, for drizzling
1-2 tsp smoked paprika
1/2 tsp salt
1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400 degrees F. Spread out the cauliflower in an even layer on a baking sheet. Drizzle with olive oil and toss well to coat.

2. Sprinkle the paprika and salt over the cauliflower and toss to season. Roast for 25-30 minutes until browned and slightly crispy, turning once. Serve warm topped with fresh parsley.

Servings: 4-6
Difficulty: Easy

(Try these too: The Best Low Carb Cauliflower Toast)

3. Spicy Kale Chips

Kale chips have become a popular paleo-friendly snack in recent years, and for good reason. They are healthy, inexpensive, quick to make, and very versatile. Add a little kick to regular salty kale chips with this recipe. The addition of red pepper flakes and cayenne are not for the weak of heart. The kale should be completely dry before baking so that the chips turn out crispy.

Spicy Kale Chips

Ingredients:

1 bunch of kale, washed and dried
2 tbsp extra virgin olive oil
2 tsp chili flakes
1/2 tsp salt, or to taste
Dash of cayenne pepper

Instructions:

1. Preheat the oven to 300 degrees F. Remove the center stems from the kale and either tear or cut up the kale leaves.
2. Toss the kale, olive oil, chili flakes, salt, and cayenne together in a large bowl. Spread on a baking sheet in a single layer (or two, depending on the amount of kale). Bake at 300 degrees for 12-15 minutes, or until crispy.

Servings: 2-3
Difficulty: Easy

4. Baked Zucchini Crisps

Instead of dehydrating zucchini slices until they become crunchy, this snack recipe coats the zucchini in almond meal. This makes a quick snack that is crisp on the outside and soft on the inside. Keep an eye on the zucchini chips towards the end of the cooking time and remove any that are golden brown. Serve with marinara sauce for dipping.

Baked Zucchini Crisps

Ingredients:

2 medium zucchini, thinly sliced
1 egg, beaten
1 cup almond flour
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
Freshly ground pepper, to taste

Instructions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Stir together the almond flour, garlic powder, oregano, salt, and pepper to taste.
2. Dip a zucchini slice in the beaten egg mixture and then coat in the almond flour. Place on the baking sheet and repeat with remaining zucchini. Bake for 15-18 minutes, turning once. Serve immediately.

Servings: 2-4
Difficulty: Easy

(Also try: Grilled Zucchini with Salsa Verde)

5. Parsnip Wedges with Rosemary and Thyme

If you have a craving for French fries or potatoes, look no further than these delicious parsnip wedges. This recipe is easy to make for an after school snack or to serve alongside burgers. Fresh rosemary and thyme add savory flavor to the simple parsnips. The baking time can vary depending on your oven and the size of the wedges.

Parsnip Wedges

Ingredients:

4 large parsnips, peeled
2 tbsp extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and freshly ground pepper, to taste

Instructions:

1. Preheat the oven to 400 degrees F. Cut the peeled parsnips into wedges. Toss in a bowl with the olive oil, rosemary, thyme, salt, and pepper. Spread out in an even layer on a rimmed baking sheet and bake for 15 minutes.

2. Turn the fries over and place them back in the oven. Turn up the heat to 450 degrees F. Bake for an additional 5-10 minutes until crispy, watching closely to make sure that the fries do not burn. Serve warm, topped with additional sea salt if desired.

Servings: 2
Difficulty: Easy

(You’ll also love: Addictive Parsnip Fries with Truffle Oil)

6. Herb Crackers

Grain-free crackers can be served alongside many Paleo recipes, including dips and spreads. These almond flour-based crackers are mixed with fresh parsley and chives to add flavor. Keep a close eye on the crackers when they are almost done in the oven – you can remove any that have turned golden brown while the rest finish baking.

Herb Crackers

Ingredients:

2 cups almond meal
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1/2 tsp sea salt
1 egg
1 tbsp extra virgin olive oil
1 tsp honey

Instructions:

1. Preheat the oven to 325 degrees F. In a large bowl, mix together the almond meal, parsley, chives, and salt. In a separate bowl, whisk together the egg, olive oil, and honey. Mix the wet ingredients into the dry and stir well to combine.

2. Transfer the dough to a sheet of parchment paper. Cover with a second sheet of paper and roll out the dough to about 1/8-inch thick. Peel back the top layer of paper and cut the dough into squares. Sprinkle with additional sea salt if desired.

3. Place the parchment paper with the squares onto a baking sheet. Bake for 12-15 minutes, or until lightly golden brown. Let cool for 15 minutes before serving.

Servings: 9-12 crackers
Difficulty: Medium

7. Crispy Beet Chips

Beet chips are simple to make and extremely good for you. The flavor of the beets is quite neutral, so this recipe is a great way to add more beets to your diet and help out your liver. For the best results, use a mandolin to slice the bright red vegetable into thin, even slices. Unlike most homemade chips, these take only about half an hour to make. The overall baking time can vary depending on your oven, so check them often.

Crispy Beet Chips

Ingredients:

3 medium beets, rinsed and scrubbed
2 tsp extra virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and freshly ground pepper

Instructions:

1. Preheat the oven to 350 degrees F. Peel the beets and thinly slice with a mandolin or knife. Place into a large bowl and toss with the olive oil, paprika, and garlic powder. Transfer the beet slices to two rimmed baking sheets in a single layer. Sprinkle with salt and pepper. Bake for 14-18 minutes, until slightly browned. Remove from the oven and let cool. Chips will become crispier as they cool.

Servings: 2-4
Difficulty: Easy

8. Zucchini Carrot Fritters

Make a large batch of these zucchini carrot fritters to snack on any time of the day. Good on their own or alongside a fried egg, the fritters add a healthy serving of vegetables to your diet. When preparing the zucchini, try to squeeze as much moisture out as possible so that the fritters can crisp properly when frying.

Zucchini Carrot Fritters

Ingredients:

3 large zucchini, grated
2 medium carrots, grated
1 egg, beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp baking soda
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 cup coconut flour
Coconut oil, for cooking

Instructions:

1. Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes.

2. Squeeze any excess moisture out of the zucchini with a dish towel. Place the zucchini in a large bowl and mix in the carrot, egg, salt, pepper, baking soda, onion powder, garlic powder, and coconut flour. Stir well to coat.

3. Melt a generous tablespoon of coconut oil in a large skillet over medium-low heat. Form 1/4 cup of the zucchini mixture into a patty and place in the pan. Cook on each side for 4-5 minutes until lightly browned. Repeat with the remaining zucchini mixture, adding more coconut oil to the pan each time. Place on a paper towel-lined plate to cool before serving.

Servings: 10 fritters
Difficulty: Medium

(You may also want to try: Healthy Oven Baked Apple Fritters)

9. Baked Onion Rings

Continue to enjoy your old favorites with this lightened-up recipe for onion rings. The onion rings are coated with almond flour instead of regular flour and baked instead of fried. Add your favorite seasonings to the coating for extra flavor, and serve with a side of Paleo ketchup for dipping.

Baked Onion Rings

Ingredients:

1 large yellow onion, cut into 1/2-inch slices
1 cup almond meal
1 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
Pinch of cayenne
2 eggs, beaten

Instructions:

1. Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet with coconut oil spray. Stir together the almond meal, salt, garlic powder, onion powder, paprika, and cayenne in a small bowl.

2. Dip an onion ring in the beaten egg mixture and then coat with the almond meal. Place on the baking sheet and repeat with remaining onion rings. Bake for 30 minutes, flipping once. Serve immediately.

Servings: 3-4
Difficulty: Medium

Other Addictive (But Healthy) Paleo Snacks to Try:

6 Make-Ahead Paleo Dips and Spreads (High Protein)
11 Vitamin-Rich Fruit Paleo Snacks (Try these!)
17 Low Carb Paleo Snacks for Weight Loss
Homemade Paleo Tortilla Chips
Cinnamon Banana Bread Energy Balls
Honey Mustard Roasted Almonds



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