These tasty snack recipes are just perfect for the busy person or hungry child.
You can experiment with flavors. Even seasoning packages sometimes will make a delicious seasoning for pasta chips and vegetable chips and with the variety of seasonings offered in most stores today the choices are endless.
1 1/4 lb. grated Cheddar cheese, room temperature
1 stick butter, room temperature
1 c. self-rising flour
3/4 c. all-purpose flour
1/4 tsp. cayenne pepper
1/2 tsp. dry mustard
Cream together butter and cheese. Sift flour, pepper and mustard together. Gradually add dry ingredients to creamed mixture mixing well after each addition.
Put star tip on cookie press. Fill press with batter. Press rows of unbroken strings of batter onto ungreased cookie sheet. Bake 20 minutes in 350 degree preheated oven. Allow straws to cool slightly. Remove from cookie sheet and break into 3 or 4 inch straws. If you choose to double the recipe use 1 3/4 cups all-purpose flour and 1 3/4 cups self-rising flour.
Kids especially will love these crispy sandwiches cut out with cookie cutters. A Great project on those cool or rainy days!
Crispy Shaped Sandwiches
Sliced cheese (cheddar, provolone, or mozzarella)
Chili powder or paprika
Cookie cutters of the same design in two sizes preferably.
1. Heat the oven to 350°. Use the cookie cutters to cut out shapes from flour tortillas. It's easy for kids to do if you use a rolling pin to roll back and forth over the cutter. Bake the shapes on a foil-covered cookie sheet for 5 minutes.
2. Use the smaller cookie cutter to cut out an equal number of smaller cheese shapes from the sliced cheese and place them atop the tortilla ones. Bake the shapes for 2 more minutes or so until the cheese melts.
3. Sprinkle the shapes with chili powder or paprika and let them cool before serving.
Crispy Vegetable Chips
Sweet potato, peeled
Unpeeled red potatoes
Small Butternut squash, narrow end only
Large, thick carrot
Small Boniato, (batata)
Small Yuca (cassava)
just ripe plantain, peeled
For tomato chips: Brush a baking sheet with vegetable oil. Using a mandoline, cut I medium tomato in paper-thin slices. Arrange in a single layer on a sheet pan. Brush slices lightly with vegetable oil; lightly sprinkle with salt. Bake at 200°F until crisp, about 3 hours.
For most vegetable chips: Using a mandoline, cut vegetables in paper-thin slices. In a skillet, over high heat, heat 2 cups vegetable oil. Add slices; fry 2 minutes, turning once; drain on paper towels and cool. Repeat with remaining vegetables. Fry chips a second time until crispy, about 15 seconds.
The chips can be stored in an airtight container about a week. Recrisp in a 250 F. oven.
I've had these and they are really tasty and a great way to get the kids to eat more vegetables. Serve with a dip such as ranch dressing.
Crispy Pasta Chips
Pasta in shapes you like.
Boil pasta as directed on package until well done.
Heat oil in deep sauce pan or fryer until hot. Fry a few at a time removing to a paper towel lined dish with a slotted spatula when done.
Can be stored in an airtight container about a week.
While still hot season with favorite seasoning. Some suggested seasonings are below.
Salt and Pepper mixed
Parmesan and Garlic
You can sometimes find sour cream and salsa seasonings and other specialty tastes to try different things with these great snacks!
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