Category Archives: Snacks

Cucumber Sour Cream and Onion Chips

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Cucumber Chips

MMMM…Potato Chips. I can’t even bring them into my house. Especially Sour Cream and Onion potato chips. Seriously–I.Have.No.Will.Power!

I’m not the only one that has a potato chip fetish, er, problem.  In recent years the potato chip market generated over 16 billion in revenues per year. I don’t turn my nose up at any chip but I’m a complete and total sucker for Sour Cream and Onion potato chips.  I don’t know that the chip is where it’s at when talking about Sour Cream and Onion chips.  After all, I have been known to lick the powdery dusting off of them when in a glassy-eyed potato chip daze. So, in my continual search for eliminating processed and high glycemic foods in my diet, I began thinking about ways to get the same Sour Cream and Onion fix without all the muffin top-inducing effects of a traditional potato chip. I think Wilford Brimley had it right….

Cucumber potato chips

Yep. Tha ‘Beetus. Nobody wants it.

After trial and error, I think the Cucumber Sour Cream and Onion Chip is where it’s at. Cucumbers are flavor neutral enough to not get in the way of the tart flavorings and can be easily sliced thin enough to get some crisp on when placed in the dehydrator. Cooled and packed in a Ziploc with a desiccant pack, they’ll stay crisp enough to keep around for a week or so.  Feel free to make double or triple the recipe…these things are seriously addictive. We can’t even wait for them to cool down before we’re going at ’em like rabid dogs. Trust me on this.

Cucumber Sour Cream and Onion Chips

  • 2 cucumbers
  • 2 TBSP Light Tasting Olive Oil
  • 2 TBSP Cultured Buttermilk Powder
  • 1 TBSP onion powder
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Food processor or mandoline (get yourself a handheld one here)
  • Dehydrator with mesh inserts (allows drying of smaller or thin items)

Whisk olive oil, buttermilk powder, onion powder, dill, garlic powder, and salt in a bowl.

Cucumber Chips

Mixing up the ‘chip’ flavoring. The cultured buttermilk powder really does the trick!

Wash and peel your cucumbers as the skin can get a little bitter when dehydrated. Slice your cucumbers at about 2-3 mm thickness.

Sour Cream and Onion Cucumber Chips

Thin slices = less time until you eat chips!

Working in small batches (about 1/2 cup), very gently toss the cucumber slices in the olive oil mixture.

Cucumber Chips

Gently coat the cucumber in the olive oil mixture. Working in small batches will help prevent the salt in the olive oil mixture from drawing out too much water from the cucumber and/or causing the cucumber to fall apart.

Place in single layers on dehydrator racks and dehydrate according to manufacturer settings until crisp.

Sour Cream and Onion Cucumber Chips

Ready to dehydrate. The waiting is the hardest part. Make enough for a week if your dehydrator is large enough. You’ll need them.

Mine generally take 6 or so hours at 135 degrees.

Cucumber Chips

Super crisp and melt in your mouth if cut at 1mm…the crisp and body of a potato chip at 2-3mm. Either way you’re going to need a lot of these…they’re just too good to put down. Forget a standard potato chip…I’m not even looking back!

Cool completely and store in a Ziploc with a desiccant pack in the refrigerator. Next time your snack attack hits…reach for your cucumber chips and you won’t have to feel bad for a minute!

Who needs Crackers and Chips…I’ve got Cabbage!

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Cabbage chips

Need a little chip for your work week (or any other time) snack? Try cabbage chips! They’re big enough to hold some serious eats and let you snack until your heart’s content with no guilt. Beach season here I come!

‘Tis the season of sweat. The more your parts aren’t sticking together, the better. Am I right?  Much like the rest of the country, I’m always looking for ways to reduce my habitus.  Cutting back on carbs always seems to work wonders.  But what’s a girl to snack on during movie time? Or who’s gonna help you with your hummus, guacamole, or olive tapenade during lunch time? Cabbage, that’s who. Wait, what? Are you suddenly conjuring ideas of digging into a steamy bowl of braised cabbage while renting 50 Shades of Grey? Flashes of guacamole atop your pile of shredded cabbage? Probably. But that’s not what I mean.

So, undoubtedly you’ve heard of the A-lister favorite, kale chips.  Yes, they are good, but they’re a bit like seaweed, get soft fast, and there’s no putting any kind of dip on a kale chip. You could make up some cauliflower crackers, but they do indeed taste a bit like cauliflower (amazing, I know).  So, in my hunt for something with a least a little crunch, no grains, fairly flavor-neutral, and big enough to put some dip on…I found cabbage.  Much like using collards in place of bread or wraps, using cabbage in place of chips or crackers wipes out grain consumption and reduces carbs and calories.

Trust me, try these and they’ll be a new tool in your fight for wearing your favorite thong bikini!

Cabbage Chips

  • 1 head of cabbage (use regular or savoy), separated into leaves, stems removed
  • Salty water for blanching
  • Ice bath
  • Paper towels
  • Salt and pepper to taste
  • Dehydrator

Gently peel the leaves of cabbage away from head, keeping the leaves intact. Remove stems and blanch. Plunge leaves into ice bath. Drain and pat dry with paper towels (or tea towels to reduce waste). Cut leaves into desired size (for crackers I usually split larger leaves down the middle and keep smaller leaves intact).  Place the leaves in a single layers in your dehydrator and season them to taste with salt and pepper.

cabbage chips

Cabbage leaves ready for dehydration. Three hours until crunchy goodness.

Dehydrate according to your model’s directions until the leaves are crisp.  Mine took 3 hours at 135 degrees. Let the chip-crackers cool completely. To keep them crisp all week, place them in a large Ziploc bag with a desiccant pack and store in the fridge.  Feel free to snack away–that thong bikini will still fit!

cabbage chips

These chips hold up. Although they’re difficult to dig into dip with, they’re perfect for smothering in guacamole, salsa, hummus, tapenade, or otherwise. They’ll bend a little, but won’t crumble like kale chips. They’re the perfect go to instead of crackers or pita bread points.

Spicy and Bright Nut and Seed Mix

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Spicy and bright nut and seed mix…too tasty!

I’ve got nothin’. No story behind this one. No fun facts. Just nuts. Seeds. Spice. And it’s gooooood.  the citric acid powder lends a tartness and brightness kin to lemon juice without all the sogginess (it can be found amongst cheese-making supplies online). You can make the nut and seed mix without it, but I personally think the mix is much better with it.  Be careful, a little goes a LONG way!  Do monkey with the heat by adding more or less ancho or cayenne–the heat is a great contrast to the brightness offered by the citric acid powder. Make a big batch…you’ll find yourself sneaking into the kitchen to refill that snack bowl!

Spicy Nut and Seed Mix

1 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup coconut flakes
1/2 tsp coconut oil
1/4 tsp chili powder
1/4 tsp ancho chili powder
1-2 pinches cayenne powder
2-3 pinches citric acid powder
Salt to taste

Toast your almonds, seeds, and coconut flakes in a wee bit of coconut oil (this will help the spices stick).  Toss with all spices and sprinkle with citric acid powder and salt to taste.  It’s that simple!

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Toast your nuts, seeds, and coconut flakes. Don’t be afraid to try different nuts or seeds (except walnuts–they’re just plain nasty!).

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Coat well with seasonings and snack away!

Best Beet Pickled Eggs

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Beet Pickled Deviled Eggs

Grumpy Kevin and I first had a version of these eggs in Portland, OR at Gruner, a fantastic German restaurant. If you’re ever in the area, you should stop by as it is truly a delightful place. Beet-pickles eggs are popular in Pennsylvania Dutch country and a beetless variety can be found in pubs. We were head-over-heels with Gruner’s version of these eggs, beet-pickled, then deviled, with what we think was the tiniest horseradish shavings on top. The contrasting pink and yellow was striking and the taste was out of this world. I have been searching through recipes ever since! After reading dozens of recipes, I decided to take the plunge, combining a bit of all of them, and the result was fantastic! I kept the beets on the firm side so there was a little toothiness to contrast the soft egg and I used red onions to provide a little heat (like the horseradish).  These make a great snack (make sure to get a bite of egg, beet, and onion together!) or are an excellent accompaniment to a salad.

  • 1 dozen eggs, boiled, peeled
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • 3 TBSP sugar (try substituting honey, beet sugar, or coconut sugar)
  • 1 tsp salt
  • 1 tsp black peppercorns
  • 2 garlic cloves, mashed and chopped
  • 1 bay leaf
  • 1/2 tsp dried dill
  • 1/2 gallon ball jar or other large container
  • 1 pound beets, peeled, sliced thinly, and boiled in just enough water to cover (reserve water)
  • 1/2 large red onion, sliced
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slice your beets thin, about a quarter of an inch

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red onions and plenty of garlic add a little heat

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a dozen eggs should do it…fresh eggs will be a bit harder to peel but the flavor is well worth the trouble

For farm fresh eggs in the greater Charleston area, try Wishbone Heritage Farms!

Combine the vinegar, water, sugar, salt, peppercorn, garlic, and bay leaf in a sauce pan. Bring to a boil, stir to melt sugar, reduce and simmer for about 5 minutes. Let cool 15 minutes and add dill.

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combine the pickling spices, bring to a boil to melt the sugar, and let it cool before adding the dill

Layer eggs, beets, and onion in your container

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layer the eggs, beets, and onions

Pour over the vinegar mixture. Add the reserved beet juice to cover.

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Pour the spiced brine over the layered eggs. What a color!

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It’s hard to wait for them to pickle!

Let sit until cool, about 1 hour, uncovered on the counter. Place lid and refrigerate at least 6 hours.  Eggs and beets will keep for 1 week.  The longer they sit, the more pink they will become and the further the pink penetrates the egg. So if you want just a pink ring when they are cut open, go with a shorter pickling time.

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Seriously, you can’t ask for a more beautiful egg! This would be perfect for Easter, luncheons, teas, or just a great snack!

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Devil the yolks and grab a bite of the egg, beet, and onion. Delish! Try adding grated horseradish, wasabi powder, or some spicy dry mustard for variations. A bit of turmeric can make the yolk even more yellow when deviling.

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Just perfect on a salad with a slightly sweeter vinaigrette. Not bad to look at either!

Cauliflower Crackers

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cauliflower crackers

Too tasty cauliflower crackers!

So, this whole no wheat, no grain thing cuts out some major food categories, crackers being one of them.  It’s not as if I sat on the couch eating a box of crackers, but there are just some instances in which a cracker would be handy.  Say, like for hummus. Or chicken liver mousse. Or for beet dip. Or with soup.  Or just because!  I’m certainly down with using sliced veggies as a vehicle, but sometimes they’re just not right.  In my searching to find something that acted like a cracker but also was full of healthy nutrients, I stumbled upon our friend the cauliflower cracker.  I figured, yeah right, cracker. Sure.  But boy, was I wrong. These are crunchy, stay crunchy, and have a savory-cheesy goodness to them.  Perfect!  Oh…and they’re quite addictive so you might want to make more than you think you’ll need.

Cauliflower Crackers:

  • 1 head cauliflower
  • 3 eggs
  • 2 cups of cheese (mozzarella, jack, cheddar, parm, or the like)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • few grinds of black pepper
  • 2 parchment-lined cookie sheets

Preheat oven to 425 degrees with racks in middle of oven.

Wash cauliflower and pat dry. Separate into florets.

cauliflower crackerscauliflower cracker

Place cauliflower florets in food processor and pulse until ‘riced’ or it looks like cauliflower snow.

Cauliflower riceCauliflower rice

Place cauliflower rice/snow in a bowl, cover with a plate, and microwave on high for 5-7 minutes until thoroughly steamed. Remove plate, spread in double-cheesecloth or flour sack-lined colander (spreading it out helps it to cool faster).  Let it cool thoroughly, 10-15 minutes. Do other things during this time–like think about all the fantastic things you’re going to put on your crackers!!

cauliflower rice

Once thoroughly cooled, gather up the cloth ends, twist to form a cauliflower ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid (5-6 good squeezes). Unravel your cloth over a bowl to make sure all of the cauliflower snow makes it into the bowl.

cauliflower crackerscauliflower cracker

Add your spices to the dry cauliflower rice/snow/pulp.  I chose to use garlic powder, onion powder, and paprika but the sky is really the limit.  Rosemary, parsley, fennel, or red pepper would work.  Trying out some spice mixes would be great too–like Moroccan, Southwestern, or Greek.  Mmmmmm–Greek spices and Tzatziki sauce for the dip—yes, please!

cauliflower crackersat

Add the 3 beaten eggs and the 2 cups of your choice of cheese (firmer cheeses like cheddar, shredded mozzarella, Parmesan, etc. work best).  Add pepper to taste. Salt is not necessary due to the salt in the cheese. Mix well–I won’t lie, hands work best for this!

cauliflower cracker

Now spread the ‘dough’ very thinly on your parchment-lined cookie sheets. The thinner the better–mine was probably between 1/8 and 1/4 inch thick.

cauliflower cracker

Bake until beginning to brown on edges, about 10-12 minutes.  Cut your sheet of cauliflower crackers-to-be into cracker-sized strips using a pizza cutter (you can also make round flats of dough and then cut into triangles for pita-type chips). Flip the strips and cook another 5-10 minutes until the underside begins to brown. Remove from oven.

After cooling enough to handle, transfer to a dehydrator set to 135 degrees (fruit/vegetable setting) and dehydrate for about 8 hours or until crisp. Other recipes indicated you may let the chips sit in a cool oven overnight instead of using a dehydrator, but I have not tried that method (I will next time and post an update).

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After fully dry and cool, store in a ziploc bag with the top open (to avoid moisture build-up).  Better yet, try using silica gel desiccant packs to keep the moisture off.  They work wonders for dehydrated foods stored in containers.

Enjoy with spreads, dips, soups, or plain! They’re super satisfying with a big ol’ cup of Creamy Turnip Soup (recipe here) laced with a bit of walnut oil.  Seriously. I had 2 bowls just so I could keep dipping the crackers into it!

cauliflower crackers