Founder of NutriScape.NET. As a dietitian since 1992, Steph Figon has had experiences in consulting, 15 years in clinical, and has operated a private practice nutrition counseling office for since 2011.
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Occasionally, I make promises to people and it’s not that I intend to break them, it just takes me a while to get around to it.
When Love Your Leftovers was published in April, my good friend Benton asked if he could come over so I could show him how to actually make the homemade chicken nuggets in the book.
I responded, “Well Sir. You could just follow the directions in the book.” But he wasn’t too confident of his abilities to do that so I was totally up for showing him the chicken nugget tricks. It also gives me an excuse to make them.
Summer is here and is time to stock up on snacks for the kids. Hubby and I are thinking of making mini road trips with the girls so making a big batch of Apple Chips is the perfect crunchy and healthy snack for kids to take on the road. So throw out all those fried Potato Chips and these!.
To perfect this Apple Chips Recipe it took me a few tries to achieve the right thickness so the chips will be super crunchy and not chewy. You can serve them as kids snacks but also they are great for dipping during dinner parties.
If you would like to mix it up you can use different types of apples, fuji, granny smith, red delicious, gala and so on. It’s a great idea to mix in the sweetest with the tartest apples to achieve flavor Nirvana.
Apple Chips Recipe
4 Apples (any kind you want) sliced thinly, about 1/6″ thickness. I used my trusty Mandolin so every piece is uniform in size. I cut out the bottom to start with a flat apple slice.
Preheat oven to 200 degrees.
Arrange apple sizes in a single layer on a sheet pan fitted with parchment paper. Remove any remaining seeds from the slices (that was my daughter’s job). For each Apple I got about 20 slices, so one sheet pan per apple. This can vary depending on the apple size or the thickness of your chips. You have no idea how they will shrink during cooking.
Sprinkle Stevia, sugar or any other natural sweetener. I used 2 packets of Stevia per 80 slices of apples.
Sprinkle cinnamon over the apples (optional). You can also add in any spice you’d like. Next time I make them I would love to try the apple pie seasoning or maybe a spicy one like chili or cayenne pepper.
Bake in the oven for 90 minutes. After that time flip them and bake for one more hour. Turn oven off and leave them inside for a few hours or overnight. DO NOT OPEN THE OVEN DURING THIS TIME.. Resist your peeking!. I know it’s hard but it’s worth it. You will not believe how crunchy they will be.
When they come out of the oven simply place them in a resealable bag. They will last for about a week at room temp although they probably will be gone by then ? .
1 roma tomato, thinly sliced
Pesto (try homemade!)
2 large flour or gluten-free tortillas
Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
Add a light layer of mozzarella cheese, then feta.
Add tomato slices, spinach, and top with another layer of mozzarella cheese.
Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.
Kids will eat their veggies when you make delicious carrot fries. Cut 2 pounds of carrots into sticks; toss with 2 teaspoons olive oil. Spread on parchment-lined baking sheet; sprinkle with 1 teaspoon salt. Bake at 400 degrees for 20 to 25 minutes. Serve warm.