Healthy Snack Recipes

Spicy Balsamic Pecans

Popcorn

Fiesta Salsa

Apple Chips

Snack Mix

Garlic Rosemary Baked Potato Chips

Crispy Baked Chickpeas

Baked Kale Chips

Spicy Balsamic Pecans

3 tbsp OLiV Butter EVOO
3 tbsp OLiV Maple or Chocolate Balsamic
1/2 cup Pecan Halves
2 tbsp Liquid Honey
1/2 tsp Cayenne Pepper
1/2 tsp Kosher Salt

DIRECTIONS:

Cook all ingredients in a small pot over low heat. Pour mixture over pecans and mix well. Transfer to a sheet pan & bake in the oven at 375 F for 10 minutes. Allow to cool before eating.

Popcorn

1/4 cup of Corn kernels
1 tsp of Coconut oil
Drizzle of OLiV Extra Virgin Olive Oil (favourites: Dill, Butter, or Parmesan)
Salt to taste

DIRECTIONS:

Shake 1/4 cup of Corn kernels in a paper bag with 1 teaspoon of Coconut oil. Fold the bag closed and microwave for 1.5 to 2 minutes. Add a drizzle of OLiV Extra Virgin Olive Oil of your choice and a sprinkle of Salt. Try Butter, Dill or Parmesan flavours.

Fiesta Salsa

1/2 cup Corn
1 Red Vine Tomato, diced
1 Avocado, diced
1 cup Black Beans
1/2 Red Onion, diced
1 tsp Cajun Seasoning
1 tsp Cumin
1 tbsp Jalapeno EVOO
2 tbsp White Lime Balsamic Vinegar

DIRECTIONS:

Combine all ingredients in a bowl and dip your chips!

Apple Chips

4 apples (Gala or McIntosh)
Sprinkle of Cinnamon
Drizzle of OLiV Caramel or Cinnamon Pear Balsamic Vinegar
Optional: Sprinkle of Sea Salt

DIRECTIONS:

Preheat oven to 250 F and line baking sheets with parchment paper. Thinly slice apples and lay in a single layer on baking sheets. Sprinkle with Cinnamon and drizzle with OLiV Balsamic Vinegar. Bake in the oven for 1 to 1.5 hours, flipping slices over halfway. Remove from oven and let sit to crisp.

Snack Mix

2 cups Chex or Shreddies Cereal
2 cups pretzels
2 cups Cheerios
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Onion powder
3 tbsp OLiV Butter Extra Virgin Olive Oil
1 tbsp OLiV White Balsamic Vinegar

DIRECTIONS:

Preheat oven to 250 F and line baking sheet with parchment paper. Combine all ingredients in a large bowl and spread onto a baking sheet. Bake for 1 hour, stirring every 15 minutes.

Garlic Rosemary Baked Potato Chips

2 Russet potatoes, cut into 1/8 inch thick slices
1 tbsp OLiV Roasted Garlic Extra Virgin Olive Oil
1 tsp. Onion powder
1 tsp Rosemary (fresh or dried)
Salt and Pepper to taste

DIRECTIONS:

Thinly slice potatoes and soak in a large bowl with cold water and a sprinkle of salt. Let soak for 20 to 30 minutes. Drain and towel dry. Pre-heat oven to 400 F. Line 2 cookie sheets with lightly oiled parchment paper. Toss potato slices in a bowl with your choice of OLiV EVOO (Roasted Garlic is a good choice), Onion powder, Rosemary, salt and pepper. Place potatoes on cookie sheets in a single layer, not overlapping. Bake for approximately 20 minutes, or until potatoes are golden brown.

Crispy Baked Chickpeas

2 (15-ounce) cans of Chickpeas
2 tbsp OLiV Oregano Extra Virgin Olive Oil (EVOO)
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Smoked Paprika
Salt and Pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Lightly oil 2 baking sheets. Rinse and drain the Chickpeas. Pat dry with a towel. Toss the chickpeas in a bowl with OLiV EVOO of your choice (we used Oregano), Salt and Pepper. Make sure Chickpeas are evenly coated and spread out in an even layer on a baking sheet. Roast the Chickpeas for 20 to 30 minutes. Stir Chickpeas or shake the pan every 10 minutes. They are done when golden and crispy on the outside. Once out of the oven, toss with your choice of herbs and spices. Use either Garlic powder, Onion power, Smoked Paprika plus Salt and Pepper. Serve while warm and crispy!

Baked Kale Chips

1 bunch of kale, washed and dried
1 tbsp Jalapeno OLiV Extra Virgin Olive Oil
1 tsp Garlic powder
Salt and Pepper to taste

DIRECTIONS:

Preheat oven to 375 F. Lightly oil 1 baking sheet. Wash kale and dry thoroughly with a towel. Remove the leaves from stems and toss into a bowl with an OLiV EVOO of your choice (we used Jalapeno). Gently massage the Kale until coated. Sprinkle with garlic powder, salt and pepper. Add pan to the oven. Bake for 10 minutes. Flip leaves and bake for another 10 minutes, watching carefully to prevent over-browning.

Contact OLiV!

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OLiV International Inc.
8699 Stanley Avenue
Niagara Falls, ON L2E 6X8 Canada

Telephone: 1-905-682-6548

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