I could walk right past buckets of candies and sweets if there were the teensiest pile of potato chips at the end of the line. Yessiree, the salty crunchy thing is what gets me. Between my dairy allergy and having been forced by a cracked tooth to swear off my beloved popcorn, I was adrift. And I was drifting in the wrong direction. If you make it right and don't eat it by the boatload, or covered in butter, popcorn actually qualifies as a whole grain. I'd call it a healthy snack.
But you know, once you see the cost of a cracked tooth, "cheating" on your dentist and ignoring her advice loses a lot of its appeal. So I started on potato chips. Saturated fat and salt and oh, so, delicious. Hep me jeezus, it was a slippery slope. I had to do an intervention when an ENTIRE bag of (not single serve) of Chili-flavored Kettle chips evaporated in my hands.
I have seen the devil and he looks like a never-ending bag of chips.
Back from the Precipice
So it is with much fanfare that I bring you my new favorite snack discovery. [cue heralds and horns, waving of banners, and such] Salvation looks like a crappy processed snack food, but it's not!
Nacho Daddy's Cheezits
What's a good snack without a pun? A lost opportunity, I say.
So I named these guys the punny name to indicate their dairy-free status. Get it? "Nacho" Not Yo"....okay. Now that I've gotten that out of my system...here's the ÜBER-simple, fast and delicious snack. But first, let's review these additional benefits:
- they're salty
- they're crunchy
- they're spicy (or you can make them not so)
- they're dairy-free (you could probably use cheddar if you're not true vegan or allergic)
- they're cheesy
- I've included whole grains (grainiacs rejoice!)
- and they're easy-peasy to make at home
You know you want some, come on.
Nacho Daddy's Cheezits
Modified from a couple vegan blogs, but don't let that dissuade you.
- 1/4 C Earth Balance butter (cold)
- 3/4 C Daiya cheddar shreds
- 1/4 C organic spelt flour
- 1/2 C organic whole wheat pastry flour
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne
- 1/2 tsp paprika or pimenton
- +1 TBSP cold water
- Maldon sea salt flakes for topping, or good sea salt
- Place all ingredients but water in food processor; pulse, until you get large crumbles.
- Add water by teaspoon till dough comes together in a ball, usually you'll use about 1 TBSP. Depends on moisture in the air and your flour.
- Knead for a few minutes, let rest half an hour in fridge. (I have also skipped the rest, with little noticeable result. The dough comes together so quickly, I don't think there's a lot of gluten developed.
- Preheat 350 degrees.
- Roll out half of dough between waxed paper or on silpat silicone sheet. Leave other half in fridge to stay cool.
- Dust with flour to prevent sticking - see tea ball trick.
- Roll to 1/8" thick cut with fun smallish cutter (I have a little star cutter that was part of a set.) Or, use pizza cutter to make into squares or diamonds.
- Bake 10-15 mins checking often -- remove at the perfect crisp but not burnt stage.
Remember the teaball trick, works for flour and for confectioner's sugar.
Offset spatula may be helpful to transfer to cookie sheets but it's not necessary.
These are so good to nibble and munch. I think they'd be terrific floating on a mug of hot tomato soup. Mixed into my Remixed Chex Mix they could take the place of the Goldfish crackers. Great with a cocktail.
Next batch, I'm going try flax or my pimped up flaxy gomashio. Stay tuned salty-crunchy fanatics!