Fragrant Vanilla Cake

Tag: chips

  • Spicy Raw Apple Salsa and Pumpkin Chia Chips

    Spicy Raw Apple Salsa and Pumpkin Chia Chips

    apple-salsa-1

    I saw an apple salsa somewhere on TV (not sure where because I can’t remember now), and all I remember about it was that I wanted to make apple salsa of my own after seeing that!  I don’t even remember what was in theirs, but that’s ok because I had an idea of what I wanted mine to be like. Just the sweetness of the apple with a hit of spicy and plenty of crunch.  So I diced up a local honey crisp, added in some celery for crunch, jalapeno and red pepper flakes for heat and a few other things and voila!  Quick and delicious salsa!  Not traditional Mexican spices in this salsa or ingredients, but this is Minnesota salsa I guess, haha!  I served it with some pumpkin flax chips I had just made and it was the perfect post work afternoon snack.  It was the perfect balance of tart and sweet in the salsa and the chips tamed the heat nicely and were a good tool for eating the salsa with.  I love fall ingredients!

    apple-salsa

    Spicy Raw Apple Salsa

    Makes 2 cups

    1 large sweet tart apple such as honey crisp or pink lady, cut into small dice

    1 stalk celery, diced small

    1 jalapeno, diced (seeded if you want this more mild

    1 shallot, finely chopped

    1 tsp red pepper flakes

    sea salt to taste

    juice of 2 limes

    Combine all ingredients in a bowl, and mix until well blended.  Serve!

    Raw Pumpkin Chia Chips

    Makes about 2 dozen

    1/2 cup whole flaxseeds

    1/4 cup plus 2 Tbsp chia seeds

    1 cup ground flaxseed

    2 tsp cumin

    1 tsp chili powder

    1/4 tsp sea salt, or Himalayan salt plus additional for sprinkling

    1 1/4 cups water

    1/2 cup pumpkin puree (raw or cooked will work here)

    In a food processor, combine all ingredients, and process for about 1 minute until blended. Spread out onto a lined dehydrator tray very thin. Sprinkle with salt. Place in the dehydrator and dry for a few hours at 115F degrees, then score with a knife into square crackers. Place back in the dehydrator and dry for about 24 hours until very crispy. Alternatively, you may use an oven at a very low temperature, but it will take less time so check it way sooner.



  • Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Salsa

    My Mom always tells me about these pinto bean chips that she buys that she loves so much.  I decided to try one, and they were pretty good, but I decided that I could make something similar at home.  I do love crunchy salty snackables after all. I decided to make mine with lentils though.  Just 5 ingredients, one of them being chipotle powder because I wanted a little kick. They turned out good!  They would definitely not win any beauty contest with their looks, but I didn’t care as long as they were tasty.  The salsa I made to go with them more than made up for the ugly but tasty chips though, it was beautiful and colorful.

    Raspberry Salsa 2

    I had some raspberries, mint and onions from the farmer’s market and some basil from a pot on my patio, and I combined it all plus a few more things to create one of the most delicious salsas I have ever eaten.  It was sweet and tart with a little kick, and so refreshing from the herbs!  Both of these recipes I had to share with you, so enjoy! For the chips I have directions for both cooked and raw so everyone can make them.

    Raspberry Salsa

    Spicy Lentil Chips

    Makes about 4 cups

    1 cup green lentils

    filtered water

    1/3 cup filtered water (or as needed)

    2 Tbsp ground flax seed

    1/2 tsp sea salt

    1/2 tsp ground chipotle powder

    Rinse the lentils, then place in a pan covered by a few inches of water.  Bring to a boil, then lower to a simmer and cook until the lentils are tender, about 3-40 minutes.  Drain, then add to a food processor along with other ingredients. Process until smooth (adding a little more water if too thick, you want to be able to spread it into a thin layer).

    Spread out on a lined dehydrator tray, and dehydrate for about 4 hours at 155F until crispy.

    If you would like to make these chips raw, then sprout your lentils.  Soak them in filtered water for 8 hours in a sprouting jar, then drain well and let sit and sprout for about 2-3 days until little tails appear (rinsing them 2 times a day and draining well). Continue with the blending and spreading out on a tray like in the above recipe, but when it comes to dehydrating, dehydrate at 115F for 20-24 hours until crispy.

    Both chips store in an airtight container for a month at room temperature.

    Raspberry Basil Mint Salsa

    Makes about 2 1/2 cups

    2 cups fresh organic raspberries

    2 scallions, sliced

    1 jalapeno, minced

    1/4 cup diced red onion

    1 garlic clove, minced

    1/4 cup fresh mint, chopped

    1/4 cup fresh basil, chopped

    3 Tbsp lime juice

    sea salt to taste

    Combine all ingredients in a bowl, and mix until combined. Keeps in the refrigerator for up to a week.