Category: Snacks

Cinnamon Toast Crunch Pasta Chips!

It’s all about the Pre-Passover Pantry repurposing these days and I’m helping you clean it out, because that’s what I do! Of course I can give you just another savory pasta recipe – but you’ve all had mac ‘n cheese, lasagna, and just about every pesto pasta and cheesy concoction you can think of. So, I went sweet! Yes, sweet! You can call these pasta chips or cereal – but either way, you cook them just until softened, deep fry to crispy perfection and then toss in cinnamon-sugar for a churro coating that tastes just like Cinnamon Toast Crunch cereal! So fun! The best part is? You can literally use any pasta shape for it! And if you don’t want to go sweet – toss them in your favorite savory blend!

 

Cinnamon Toast Crunch Pasta Chips

dried pasta – any amount, any shape! (you can break up lasagna sheets too!)
canola oil, for frying
1/2 cup granulated sugar
1 tbsp cinnamon

Method:

Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook for 7 minutes. Drain and transfer to a kitchen towel to dry.

In a large bowl, combine the sugar and cinnamon and whisk until incorporated. Set aside.

Heat a pot or deep skillet with a few inches of oil. Add a handful of pasta at a time, stirring with a rubber spatula so they don’t stick together. When the pasta turns golden brown, remove with a slotted spoon or spider and drain quickly on paper towels. Immediately transfer the pasta chips to the cinnamon sugar mixture and toss to coat.

Enjoy on its own, dipped into chocolate or dulce de leche, or, my favorite, with milk!

NOTE: if you prefer a savory chip, toss in za’atar, bbq seasoning, or your favorite dry rub.

Related Recipes:

Lasagna Chips with pizza hummus

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Hot Honey Hasselback Salami

Do I ever tire of hasselbacking salami? No, I do not. And I feel the same way about building boards – it’s the perfect game day, or really any day, snack! So I couldn’t resist a few flavor combo, with a condiment that’s all the rage – HOT HONEY. Plus, you know how I feel about alliteration! HOT. HONEY. HASSELBACK. Yes please!!

Hot Honey Hasselback Salami

1 salami
1/2 cup hot honey, such as Gefen
3 tbsp yellow mustard

Dipping Sauce
1/2 cup mayo
1 tbsp sriracha
1 tsp smoked paprika
1 1/2 tsp rice vinegar
2-3 tbsp hot honey

Method:

Preheat oven to 400 degrees.

Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).

In a small bowl, combine the hot honey and mustard.

Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 30-40 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges.

While the salami is cooking, mix the dipping sauce in a bowl until incorporated.

Serve with dipping sauce and, if desired, add other accoutrements like crackers, pretzels, crudites, dried fruit, nuts and pickles.

 

Other Salami Recipes:

roasted antipasto salad
salami nduja
salami tarte tatin
salami babka
beer battered salami chips with beer mustard
drunken hasselback salami
salami chips

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Smashed Tater Tots with Greek Yogurt Ranch

I love me some tater tots, who doesnt?! I’ve smashed them in a waffle iron, tossed them in buffallo sauce and used them to top shepherd’s pie! They make a great stand-in for latkes, and you can control just how smashed you want ’em! Smash between 2 sheet trays for medium smash and flatten with the bottom of a measuring cup for extra crispy tater tot chips! No matter how you serve them, they’re bound to be a fun appetizer for your Chanukah party!

Smashed Tater Tops with Greek Yogurt Ranch

1/2 bag frozen Tater Tots
1 cup Greek yogurt
1 frozen cube dill (or 1 tbsp fresh)
1 frozen cube basil (or 1 tbsp fresh)
1 tsp dried chives (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp onion powder
1 clove garlic, minced
1 tsp fresh squeezed lemon juice or vinegar (I used red wine vinegar)
1/2 tsp salt
pinch red pepper flakes or freshly ground black pepper
1/2 tsp honey, optional

Method:

Preheat oven to 425 degrees. Line a sheet pan with parchment paper. spread the tater tots out on the tray and bake for 10 minutes. Cover the tater tots with another sheet of parchment paper and press a second sheet tray over the tots to flatten them (make sure they are spread apart before smashing). You can bake a second time at this point, or, if you prefer to have them thin, use the bottom of a glass or measuring cup to flatten further.

Bake a second time until extra crispy, about 10 minutes.

While the tater tots are baking, mix the ranch ingredients. Dip and enjoy!

 

Other Chip & Dip ideas:

parmesan lasagnas chips with pizza hummus
zaatar eggplant chips with harissa whipped feta
parmesan zucchini chips

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Toaster streusel

If you can make toaster strudel then you can also make toaster streusel!! Which is basically a way better version, baked in your toaster oven. I love these for breakfast on the side of coffee, Or as a to-go snack! Just make sure to use the best quality jam that you can find, None of that squeeze-bottle stuff that you use for PB&J sandwiches. I used on my Bonne Maman raspberry apricot jam, I’ve been buying them exclusively Ever since that holocaust story came out!

Toaster streusel

1 1/2 c all purpose flour
3/4 c oats
1/2 c granulated sugar
1/2 c dark brown sugar
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 c neutral oil
1/2 tsp pure vanilla extract
1 cup good quality jam

Method:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the flours, oats, sugars, baking powder, salt, oil, and vanilla. Mix with your hands until a dough forms.
3. Press 2/3 of the dough into a parchment lined 1/8 baking sheet or a 8×10 pan.
5. Spread jam over the bars and crumble on remaining dough.
6. Bake in a toaster oven for 20 minutes or until browned. Cool completely; cut into squares.

Related Recipes:

 More Dessert Recipes

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Cucumber Salad with Almond Butter Dressing


I grew up eating a pickled cucumber salad with onions that my mom used to serve alongside the gefilte fish on Shabbos each week. I can’t stomach the stuff anymore, but years later I developed a recipe for this almond butter dressed cucumber salad which I absolutely LOVE. When @loganfewd started the viral sliced cucumber salad in a deli container trend, I had to hop on board!

To view the reel on Instagram click here.

Cucumber Salad with Almond Butter Dressing

1 English cucumber, sliced thin
1 large clove garlic
1” piece of fresh ginger
2 tsp soy sauce
1 tsp honey
1/4 cup crunchy almond butter
1/8 tsp red pepper flakes
Juice of 1 lime
Kosher salt, to taste
1 scallion, chopped

Slice the cucumbers directly into a 2lb. Deli container. Using a microplane, grate the garlic and ginger over the cucumbers. Add the remaining ingredients, seal the container and shake vigorously.

Eat immediately.

NOTE: The dressing may seem difficult to mix at first but as the cucumbers start to release water, it will thin the dressing out considerably!

VARIATION: Use peanut butter or tahini in place of almond butter.

Related Recipes:

Hazelnut Chocolate Chip Almond Butter Cookies
Gingerbread Pecan Nut Butter

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