We’re suckers for salty snacks. Anything that’s been toasted, roasted or baked is our idea of the perfect munchie. Add little olive oil, some salt and a crispy texture — it’s the recipe for great snack food.
Here are our 7 favorite salty snacks. All healthy. All from scratch. And all addictively delicious.
Our 7 Favorites
1) Toasted White Beans
An all-time favorite. They get crackly crispy on the outside and creamy on the inside. Use a generous sprinkle of kosher salt and you’ve got perfection.
2) Moroccan Chickpeas
Crispy through and through. Sprinkle with Moroccan Spice Mix if you have it. If not, cumin, cayenne cinnamon, allspice and coriander work great. Don’t worry about measurements. Just sprinkle and go.
3) Toasted Tofu
Think past stir fry. Cubed tofu takes on a crispy, pillowy texture that’s like fried tofu, but without the fat and hassle of deep frying. You can use either olive oil or sesame oil for this one. If you’re going to snack on them straight, add some salt. Or make a sesame soy dipping sauce for an easy appetizer.
4) Crispy Wontons
We’ll admit that fried wonton strips are pretty amazing. But baked wonton strips are a very close second, and healthy enough to snack on every day. Spray or brush both sides of the wontons with oil, then cut into strips and some salt and pepper.
5) Sweet Potato Bites
Our favorite texture: crispy-on-the-outside, tender-on-the-inside. Add some salt and olive oil, and we can polish them off before the oven has had a chance to cool off. Cumin and garlic powder are great on them, as well.
6) Lime Tortilla Chips
You can have that addictive lime & salt combo from Chipotle chips at home. Mix up lime juice and olive oil and brush both sides of tortilla triangles with the combo. Sprinkle with salt and you’re good to go.
7) Toasted Gnocchi
Our love affair with toasted gnocchi continues. Their toasty, chewiness is perfect for those nights when you want to sit down with a bowl of snacking indulgence, but without all the indulgence.
How to Do It
We make these all the same way. Put in a single layer on a rimmed baking sheet. Drizzle with oil and salt and pepper and bake at 425 until toasty on the outside.
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