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Snacks to Keep You Energized & Your Taste Buds Happy While on the Road

Sweet Potato Chips

(Courtesy of chow.com)

Total Time: About 30 min

Makes 2-3 servings

Ingredients

  • 1 medium to large sweat potato (about 8 ounces), scrubbed
  • 2 teaspoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon kosher salt

Directions

  • Heat the oven to 375° F and arrange a rack in the middle.
  • Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandolin if you have one) and place in a large bowl. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
  • Place the slices in a single layer on 2 baking sheets- the rounds can be touching but should not overlap.
  • Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes.
  • Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet.

Click here for a delicious jalapeno-cilantro yogurt spread to accompany this snack.

 

Baked Kale Chips

 

(Courtesy of allrecipes.com)

Ingredients

  • 1 bunch kale
  • 1 tbs olive oil
  • 1 tsp seasoned salt

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Line a non- insulated cookie sheet with parchment paper.
  • With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
  • Drizzle kale with olive oil and sprinkle with seasoning salt.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

Protein-Packed Granola

 

(Courtesy of todaysparent.com)

Ingredients

  • 3 cups rolled oats
  • 3 tbsp raw pumpkin seeds or sunflower seeds
  • 1 tsp cinnamon
  • 1/4 – 1/2 tsp ground cardamom (adjust to taste)
  • 1⁄4 tsp sea salt
  • 2 1/2 tbsp almond (or other nut) butter
  • 2 tbsp pure maple syrup
  • 1/2 tsp blackstrap molasses
  • 1/3 cup brown rice syrup
  • 1 tsp pure vanilla extract
  • 1/2 – 3/4 cup combination of raisins and chopped dates
  • 1 tsp orange or lemon zest

Directions

  • Preheat oven to 300°F. In a bowl, combine the rolled oats, seeds, cinnamon, cardamom and sea salt.
  • In another bowl, stir together almond butter, maple syrup, molasses, brown rice syrup and vanilla. Add wet mixture to dry, combining well.
  • Transfer to parchment sheet lined baking sheet and spread out. Bake for 27-30 minutes. Remove from oven.
  • Sprinkle in raisins/dates and zest, and let cool completely. Break up into clusters after cooling.

 

Honey-Mustard Snack Mix

 

(Courtesy of chow.com)

Ingredients

  • 7 cups plain bagel chips, broken in half
  • 6 cups pretzel sticks
  • 3 cups sesame sticks
  • 12 tbs unsalted butter (1 ½ sticks), melted
  • 1 ¼ cups honey
  • ¾ cup mustard powder
  • 4 tsp kosher salt

Directions

  • Heat the oven to 375°F and arrange the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
  • Mix together bagel chips, pretzel sticks, and sesame sticks in a large bowl until evenly combined; set aside.
  • Mix together butter, honey, mustard powder, and salt in a medium bowl until smooth and well combined. Pour over pretzel mixture, stirring until evenly coated.
  • Scatter snack mix in a single layer on the prepared baking sheets.
  • Bake, stirring occasionally, until toasted and browned, about 20 minutes. Let cool to room temperature, then break into bite-size pieces.

 

MedicAlert Team Member