Baking kale in the oven with a little olive oil and smoked paprika makes it crisp and satisfying like a chip. Experiment with your favorite seasonings, like garlic powder, chili powder or black pepper.
These super-fast granola bars are ready in less than 30 minutes, and the recipe makes enough for snacks all week long! Or, wrap them individually and freeze for up to three months.
Store-bought snack mixes are loaded with sodium and sugar (and often other, harder-to-pronounce additives), but making your own is super easy. Portion the mix out in snack bags for a quick grab-and-go lunchbox or road-trip snack.
Giada's five-minute trail mix features nuts, raw seeds and two kinds of dried fruit (apricots and Goji berries). Stir spoonfuls into Greek yogurt or have the snack on its own.
Curly kale is excellent for roasting. The tender leaves become crisp and crunchy when dressed in a light mixture of olive oil and kosher salt. Be sure to place the kale in one layer on the sheet tray—overcrowding will steam the kale rather than crisp it.
For a sweet, crunchy treat, Ellie turns to a surprise ingredient: wonton wrappers. Slice them into wedges, coat with sugar and five-spice powder, and bake until crisp.
How can something so tiny have so much flavor? Thanks to fresh fruit and Greek yogurt these little frozen treats are packed with sweet and tang. A serving of ten has only 50 calories and 3 grams of sugar.
