A healthier version of potato chips? And delicious? Thats pretty hard to beat! This is one of my go-to snack recipes. Its pretty easy to turn a potato into a yummy treat. Completely gluten free, savory, and filling. That’s a pretty sweet combination.
- 1 large potato
- 1tbsp extra virgin olive oil
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/8 cup grated parmesan cheese
- Preheat oven to 350
- Cut potato into 1/8″ slices. A mandolin is the easiest way to do this. I use mine pretty frequently so if it is not part of your kitchen, you should consider investing in one!
- Place potato slices, oil, salt, pepper, and cheese in a sealed container and shake shake shake!
- Cover a cookie sheet with parchment paper
- Place potato slices on sheet being careful to not overlap slices
- Bake for 10-15 minutes or until slightly browned
- Turn chips over and cook for 5 additional minutes
- Allow chips to cool before storing in an airtight container
- Chips will keep for 2-3 days but they are so yummy I’ve never had any left over!
- If you decide to you do not want parmesan chips skip the parmesan cheese and bake as above, or take some chipotle seasoning and sprinkle over chips on the cookie sheets.
When I was little, my mom and I would spend our weekends at our family house in Michigan. There was a store down the road the sold the BEST banana bread ever. Seriously- I’d eat the entire loaf by the end of the day. This is my favorite recipe for banana bread. The best part is, banana bread is meant to be heavy so gluten free baking is a little easier. I suggest using your favorite gluten free flour and for stuff like this my “go-to” choice is Namaste Foods Perfect Flour Blend. Xanthan gum is already included so it’s one less step to worry about!
- 2 cups gluten free flour blend
- 4 overripe bananas
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup sugar
- 1 ½ sticks unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup chopped pecans
- Preheat oven to 350 degrees F
- Combine gluten free flour, baking soda, and salt. Mix well
- In a separate bowl, whisk bananas and sugar until you make a banana cream
- Add melted butter, eggs, and vanilla. Mix well
- Slowly mix in dry ingredients
- Gently fold in chopped pecans
- Spray loaf pan with oil or prepare with grease (I prefer the spray to save on calories)
- Bake for 90 minutes. When finished, the bread should be golden. Depending on your oven, you may need to rotate the loaf as well (I usually rotate it around 45 minutes)
- Allow bread to cool for 5-10 minutes before removing from the pan. It should cool completely before slicing.
If you’re looking for an extra treat, you can sprinkle powdered sugar on slices as well!
Did you know that pumpkin seeds are incredibly healthy? They are terrific sources of heart healthy magnesium, zinc, which is not only great for your immune system but great for your skin, and fiber. I loved carving pumpkins as a kid (okay as an adult, too), but all too frequently we would toss the seeds into the garbage with the rest of the guts! I didn’t think that cleaning the seeds and roasting them would be worth all the effort when I could just go to the store and buy a bag. I was wrong. Yeah, they take a bit of work to clean and then time to roast but OMG. Delicious. They are now one of my favorite fall treats!
- Clean the seeds of any pumpkin guts! No orange on these babies!
- Boil for 10 minutes in salt water (1tsp salt). This extra step creates a crispy outer shell.
- Drain & dry. I use a paper towel to pat the seeds. They stick to the towel, but you can pick them up with your fingers
- Season ‘em. Spread seeds on baking sheet and drizzle with extra virgin olive oil. You can cheat here and use a spray as well. I think it gets the job done easier and you end up using less oil (unless you get trigger happy!). Sprinkle with sea salt .
- Roast ‘em. Place baking sheet in the oven at 300F for 15 minutes, then remove and shake/toss seeds and continue roasting for 10-15 more minutes. Be careful not to burn the seeds! They are done when they have a nice golden color!
Now if you want to try other yummy spices, complete the first two steps (boil, drain & dry). THEN roast at 300 for 15 minutes to dry them. Toss seeds with olive oil, sea salt and spices, then return to oven and roast for 15-20 additional minutes until crispy/golden.
- brown sugar, chipotle powder, ground cumin
- grated parmesan cheese
- cinnamon & sugar (do not add salt!)