Chips and Crisps for Lunches or Snacks

For Moms, Recipes
on July 27, 2012
Chips and Crisps
Mark Boughton Photography / styling: Teresa Blackburn

Bake up pita bread, sweet potatoes, poppadoms and wonton wrappers for new crunchy snacks that will satisfy the munchies and travel well in school lunch bags.

Sweet Potato Chips: Cut unpeeled sweet potatoes into very thin slices. Coat with olive oil cooking spray. Sprinkle with turbinado sugar, cayenne pepper and kosher salt. Bake at 400F for 18 minutes.

Pita Chips: Cut pita bread into triangles. Spray with nonstick cooking spray. Sprinkle with Parmesan or feta cheese, oregano and pepper. Bake at 400F for 12 minutes.

Sesame Wontons: Place wonton squares on baking sheet. Combine 2 tablespoons each honey and soy sauce and  1⁄2 teaspoon garlic powder. Brush on wontons. Sprinkle with sesame seeds. Bake at 400F for 7 minutes or until browned and crisp.

Poppadoms: These crisp Indian snacks puff up like magic in the microwave. Coat with olive oil cooking spray; sprinkle with onion salt and garlic powder and microwave according to package instructions.

Found in: For Moms, Recipes