It’s summer time, that means road trips, days in the summer sun and fun!. It can be expensive to get snacks while you are out and about so here are some easy and fun ideas for treats as you play. We all work up an appetite and the summer sun can drain us. Take advantage of a little pre-planning to pack your snacks and enjoy your day without breaking the bank.
Ranch-Seasoned Spice Crackers
1 ounce dry ranch seasoning mix
3/4 cup vegetable oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
5 cups oyster crackers ( 9 oz bag)
Preheat the oven to 250F.
In a large bowl, combine the oil, ranch seasoning mix, garlic powder and onion powder. Whisk everything together and add in the oyster crackers. Toss everything together until the crackers are coated. Spread the crackers out onto a baking sheet. Pop the baking sheet of crackers in the oven for 20 minutes, stirring at the 10-minute mark. Remove from the oven and let cool. Keep in an airtight container or separate into snack size baggies for an on-the-go treat.
3-1/2 cups Rice Chex
3-1/2 cups Corn Chex
2 cups Wheat Chex
1 cup peanuts (you can also use 1 cup of mixed nuts)
6 Tablespoons butter, melted
1/4 cup Worcestershire sauce
2 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup bite-sized pretzels (I like the pretzel sticks broken in half)
Preheat oven to 250 degrees. Combine ingredients for Homemade Seasoned Salt in small dish then set aside. In a very large bowl combine Rice Chex, Corn Chex, Wheat Chex, and nuts. In a small bowl stir together butter, Worcestershire sauce, 2 teaspoons seasoned salt garlic powder, and onion powder. Pour butter mixture over cereal mixture then stir with a spatula to coat. Pour into a 11×17″ or larger baking dish then bake for 45 minutes to 1 hour, stirring every 15 minutes. Stir in pretzels when Chex Mix is cool, then serve! Keep in an airtight container or separate into snack size baggies for an on-the-go treat.
Salt and Pepper Oven-baked Zucchini Chips
1 large zucchini, sliced into rounds about 1/8″ to 1/16″ thick
1-2 tablespoons extra virgin olive oil
1/2 teaspoon salt (recommended: kosher salt or coarsely ground sea salt)
1/2 teaspoon freshly ground black pepper
Preheat oven to 200 degrees Fahrenheit. Use convection bake setting if your oven allows. Place sliced zucchini on paper towels and let sit for 10 minutes. Blot the tops of the zucchini with another paper towel to absorb as much moisture as possible. Line two baking sheets with parchment paper and place the zucchini on the pans in a single layer, making sure not to overlap. Pour olive oil into a small bowl and lightly brush onto the zucchini. Season with the salt and pepper. Place in oven and bake for about 2 hours, flipping zucchini after about an hour, until zucchini is crispy and starting to brown. Start checking them at about 1-1/2 hours in as ovens can vary. Any pieces that are crispy and starting to brown should be removed. Serve immediately!
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