100 Calorie Snacks

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If you keep your snacks to 100 Calories and they are included in a sensible diet, you can enjoy everything in moderation, serving sizes are where most people run into trouble with weight gain

100 Calorie Snacks

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Snacking doesn’t have to be eliminated from a well-balanced diet.  Try to keep your snacks to 100 calories or less

Make sure you don’t overdo the fruit and sugary options, 1 per day, they can ruin your blood glucose levels

5 Calorie Sugar-Free Jello packs are great to have on hand or you can try some of the 100 (or less) calorie snacks in the picture above

RECIPE: Sun-Dried Tomato Chips

No Carbs, Super Easy, Healthy Snack Alternative to Chips


Credit: An Original Recipe by KDArtStudio©2017

These are cooked in a LOW, Slow Oven for several hours

Ingredients

  • 3 Lbs Roma Tomatoes
  • Sea Salt
  • EVOO

Directions

  • Pre-Heat Oven to 200F
  • Line Cookie Sheet / Pizza Tray with Foil
  • Slice Tomatoes into 5 even slices each
  • Lay flat on foil lined tray
  • Sprinkle with Sea Salt
  • Lightly Drizzle EVOO on top
  • Bake at 200F for around 2 hours
  • Reduce heat to 170F
  • Bake until Crisp

(5+ hours)

OPTIONAL:

I bake these at night at 170F and  leave them in the oven over night, then take them out of the oven in the morning

Bag them when they are cool 10 at a time into snack size Ziploc bags

TIP:

I have tried these with other seasonings, but I always come back to the  Seasalt & EVOO

This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction
Any Pins or social media sharing of recipe must link back to this page and include ©2017 KDArtStudio

RECIPE: Kettle Chips

Super Easy Appetizer, Great Finger Food for any Birthday or Football Party


Credit: An Original Recipe by KDArtStudio©2017

Ingredients

  • Russett Potatoes
  • oil
  • Salt or Seasoning

Directions

  1. Pre-Heat deep fryer / oil 375F
  2. Peel potatoes
  3. Use a mandolin slicer to slice potatoes as thin as possible
  4. (or you can use a vegetable spiral turner)

  5. Soak potatoes in a bowl of freezing cold water / ice water
  6. Line cookie sheet tray with foil
  7. Lay two sheets of paper towel on top of foil
  8. Place a layer of chips on paper towels, make sure they are flat and not overlapping Lay another two sheets of paper towel on top
  9. Pat dry really well with more paper towel on top until all the moisture is gone from the potatoes
  10. Completely Drain water from potatoes or you will have hot oil splattering
  11. Deep fry dried potato slices until golden brown and crispy Season immediately

  • If you like a crunchier chip
    you can place them in a pre-heated oven 300F
    after they come out of the fryer / oil
    before seasoning and bake until crisp & Crunchy

  • TIP:
    Use different Seasonings / Salts for each batch

    • Parsley & Seasalt
    • Lemon Pepper
    • Rotisserie Seasoning
    • Seasalt & Ground Black Pepper
    • Italian Seasoning

    • Seasalt has no iodine & is much healthier than table salt

      Using the Mandolin you will get a much thicker chip

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    This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include Copyright 2017 KDArtStudio

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