The best snacks for a busy life are packed with vitamins and minerals.
And they’re packed with protein, carbohydrates and fats, which help your body fight off inflammation.
But many of us eat a lot of packaged snacks every day, which is a bad idea.
The answer is to make your own healthy snacks.
Start with this healthy snack recipe for homemade corn chips.
1.3 oz. corn chips (80% raw, 20% corn meal) 1.2 oz. homemade salsa (about 3 oz.)
onion powder (about 1 tsp.)
2 cups of cooked, shredded corn (about 8 oz.)
Salt, pepper, and freshly ground black pepper to taste Optional: 1/2 cup of shredded cheddar cheese (or your favorite shredded cheese blend) 1 cup of your favorite homemade sour cream Optional: A handful of chopped nuts or seeds for sprinkling on top 1.
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, mix together the chopped salsa, onion powder, and salt.
Then add the shredded corn, the shredded salsa, the corn meal, the diced onion, the chopped black pepper, the sour cream, the dried herbs, and the remaining ingredients.
Mix well and let sit for 10 minutes.
Remove from the heat.
In another small bowl combine the shredded crescent roll, chopped salsa and cheese mixture, and pour into a greased baking dish.
Pour the corn chips mixture into the baking dish and sprinkle with chopped cheddar and chopped nuts.
Bake for 20-25 minutes or until the corn crisps.
Cool slightly before cutting into chips.
Serve warm or at room temperature.
Recipe Notes Recipe adapted from: Healthy Snacks, by Wendy Dittrich (Houghton Mifflin Harcourt) 1/4 cup chopped onion 1/3 cup chopped cilantro 2 tbsp.
coconut oil 2 tsp.
cinnamon powder 1 tsp of baking soda 1/8 tsp salt 2 tbsp corn starch 1/16 tsp baking powder 1/6 tsp sea salt 1/7 tsp pepper 1 tsp ground black salt 1 tbsp coconut oil 1/1 cup dried apricots, pitted 1 tbsp of fresh mint, crushed 1/5 cup water 2 tbsp of unsweetened cocoa powder (optional) Nutrition Information Serving Size: 1 bag Amount Per Serving: