Upgrade from popcorn and try these DIY nutrient-dense snacks when your stomach grumbles between meals.
Chili-Lime Zucchini Chips
Crunchy chips are so satisfying, even when you swap in zucchini for potatoes.
1. Position racks in upper and lower thirds of the oven; preheat to 225ºF. Keep a large baking sheet with parchment paper in Line 2.
2. Slice zucchini, approximately 1/8 inch thick (a mandoline slicer is useful for this). Arrange the slices in a single layer on the prepared pans and pat dry with paper towels. Take note, that the slices do not overlap, but it is alright if they are placed very close. Coat lightly with cooking spray, then sprinkle lime juice, chilli powder, and salt.
3. Bake for an hour, switching the positions of the pans halfway through. Turn the zucchini slices over and continue baking until golden and no longer damp, around 45 to 55 minutes. After the first hour, check every 5 to 10 minutes and remove any darker slices as and when they are done. Transfer the zucchini chips to a wire rack to cool, and they are ready!
Because these bars pack well, they are great for taking along on an all-day adventure.
1. Preheat oven to 325ºF. Line an 8-inch-square pan with parchment paper, leaving the extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.
2. Combine tahini and honey in a small saucepan over medium heat. Cook for about 2 minutes, only stirring until just mixed and warmed. Remove from heat; stir in vanilla and salt.
3. Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
4. Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board, cut into 25 squares and binge on!