Easy, healthy snacking

New ways to satisfy that snack craving

Instant Pot® Popcorn

Ingredients

• 2 tablespoons coconut oil

• ½ cup unpopped popcorn

• salt to taste (or experiment with flavors such as powdered cheese, ranch powder, cayenne pepper, etc.)

Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select High Saute function. When the display indicates the pot is hot, spoon coconut oil into the pot and let it melt.

2. Add popcorn and stir with a rubber spatula until kernels are coated. Wait 30 seconds and stir again; kernels should be making a sizzling sound at this point. Cover pot with the glass lid on and cook for 5 minutes. Cancel Saute mode and let sit until kernels have completely stopped popping, about 1 minute.

3. Transfer popcorn to a large bowl and sprinkle with salt.

Make-your-own Microwave Popcorn

Ingredients

• ½ cup unpopped popcorn

• 1 teaspoon vegetable oil

• ½ teaspoon salt, or to taste

Directions

1. In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

2. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

Baked Kale Chips

Ingredients

• 1 bunch kale

• 1 tablespoon olive oil

• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Air Fryer Kale Chips with Parmesan

Ingredients

• 1 bunch kale

• 1 tablespoon olive oil, or to taste

• salt and ground black pepper to taste

• 1 ½ teaspoons chile-lime seasoning (such as Tajin®)

• 2 tablespoons grated Parmesan cheese, or to taste

Directions

1. Preheat an air fryer to 280 degrees F (138 degrees C)

according to manufacturer’s instructions.

2. Wash kale and tear leaves away from the ribs. Dry kale

leaves completely and tear into pieces. Discard ribs.

3. Combine kale leaves and olive oil in a large bowl; mix with your hands until kale is evenly and lightly coated. Season with salt and pepper. Add chile-lime seasoning and mix until evenly distributed.

4. Working in batches, place some kale in the preheated air fryer without overlapping. Cook for 5 minutes. Shake the basket and air-fry for another 3 minutes. Sprinkle Parmesan cheese over top to coat, shake, and air-fry until crispy, about 2 minutes more. Repeat with remaining batches, keeping an eye on the air fryer and maintaining a low temperature.

Baked Sweet Potato Coins

Ingredients

• cooking spray

• 2 sweet potatoes

• 1 teaspoon seasoned salt, or more to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease

2 baking sheets with cooking spray.

2. Make a lengthwise cut partway through the middle of

each sweet potato.

3. Cut potatoes into coins using the slicer attachment on a spiralizer. (Or cut thin slices by hand). Arrange coins on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt.

4. Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes.