Kitsch's Favorite Crunchy Snacks

August 02, 2012

Kitsch is K’runchin!

Here at Kitsch we are always on the go and have found some healthy, easy and satisfying 
recipes that avoid turning to fast food as a solution for a quick food break. Packing a mid-day 
office snack, or easily prepared meal that is fresh and can be made in the morning before heading out the door is essential. So, we turned to our friend Pintrest for some recipes go-to’s to try that can be ready to ziplock up before heading to the office. We wanted to share with your our favorites from our trials!

We are avid green eaters here at Kitsch, and many of us support a vegan lifestyle. So far in the 
snack department the zucchinis and kale chips have tied for first place. We also appreciated the 
value in fresh food and rest in knowing exactly what is going into our food and avoiding the 
added preservatives to increase the shelf-life in a typical bag of snack foods.These are great to 
satisfy that craving for a little bit of salt, and also provide you with your important vitamin A, 
vitamin C, iron and fiber that are all found in  these greens. These baked veggie chips are easy to 
make a big batch over the weekend and have ready for the work week ahead. 

Both can be customized by the chef to make them as sweet, spicy or salty as you prefer. 
Sprinkled accents of brown sugar, cayenne pepper, seasoned salt, teriyaki, parmesan cheese, feta, 
all allow you as the chef to customize them as spicy, salty, or sweet as you prefer. For those of 
you who still interpret their leafy appearance to be unappetizing, there are also some tasty sides 
to serve alongside them such as ketchup, honey mustard, BBQ sauce and salsas, that really top 
them off!


  • Preheat oven to about 375*
  • Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie 
  • bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
  • 8/1/12  Anne Zanussi Drizzle with about 2 tsp of olive oil.
  • Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher 
  • salt.
  • Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.


  • slice 2 medium zuchinnis (about 1/2 pound each) thinly with a mandoline
  • toss the sliced zuchinni in a bowl with olive oil, salt and garlic powder
  • line the dehydrator screen with the zuchinni without teflexx sheets or parchment to allow them 
  • to dry better (a common problem with dehydrating the zuchinni seems to be getting then crispy 
  • dry)
  • sprinkle them with freshly ground pepper
  • dehydrate at 140°F for about 4 hours (until dry and crispy)

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