Curb your cravings with these yummy calorie-crunching homemade snacks.
1 Salt & vinegar kale chips
Per serve* 131 kcal
Tear leaves from 1 bunch kale into large pieces. Toss in 2 tbsps olive oil, 1 tbsp apple cider vinegar, 1 tsp each sea salt flakes and maple syrup. Spread in single layer over two large oven trays. Bake in moderate oven, 180 c, 10-12 mins, turning halfway, until crisp and dry. cool on trays.
2 Beetroot rosemary chips
Per serve* 31 kcal
Peel 2 medium beetroots and thinly slice, using a mandoline or vegetable peeler. arrange in single layer on an oven tray. Spray with olive oil. Bake in moderate oven, 180 c, 20 mins, until dry at edges. Sprinkle with 1 tsp chopped rosemary and bake a further 10 mins. Transfer to wire rack (chips will become crisp as they cool).
3 Kumara & parsnip chips
Per serve* 140 kcal
Peel a 250 g kumara and a 200 g parsnip into ribbons. Spread over two large oven trays. Spray lightly with olive oil and season. Sprinkle with 1 tbsp thyme leaves and drizzle with 2 tsps honey. Bake in moderate oven, 180 c, 20- 25 mins, until crisp and golden. Transfer to a wire rack while warm and soft (chips will become crisp as they cool).
4 Spicy Cajun corn chips
Per serve* 106 kcal
Cut 4 light corn tortillas into even wedges. Spread in single layer on two lined oven trays. Spray with olive oil. Sprinkle with ½ tsp each chilli powder, cumin, paprika, onion powder and salt. Bake in moderate oven, 180 c, 12-15 mins, until crisp and golden.
5 Crispy nori sesame chips
Per serve* 39 kcal
Brush 2 nori sheets lightly with 1 tsp sesame oil. cut in thin strips and arrange on tray. Bake in a moderate oven, 180 c, 5- 7 mins, until crisp. Grind 2 tsps sesame seeds with 1 tsp sea salt. Sprinkle over chips.
6 Zucchini parmesan chips
Per serve* 148 kcal
Slice 2 zucchini into 0.5 cm - thick rounds. Toss in 1 tbsp olive oil. coat zucchini in combined ¼ cup each grated parmesan and dried breadcrumbs. Spread over a baking paper- lined oven tray. Bake in hot oven, 200 c, 35- 40 mins, until crisp and browned.
EACH RECIPE SERVES 2 – 4