Hi this is Pranika! I love to cook healthy food, but I also like to deviate every now and again, and most of the time it’s at least semi-healthy!
My goal was to kick off our spring break with some good times in the kitchen and make some fun, finger foods for the family that were also tasty.
I asked my older daughter to Google beet chips and she found THIS great recipe and video that she was happy to make me watch; we didn’t use the recipe exactly, but it heavily influenced what I did and was fun to watch.
My second recipe is for tortilla pinwheels. I used spinach tortillas, 2 different kinds of cream cheese, uncured pepperoni, and fresh spinach leaves. To make the recipe vegetarian, you can use veggie crumbles, sliced cheese, or thinly sliced mushrooms in place of the pepperoni. The kids adored these and kept asking for more! Happy cooking and eating!
8 Uncured pepperoni slices
Plain cream cheese
Veggie cream cheese
Handful fresh spinach leaves
For the plain pinwheels, I just used pepperoni and plain cream cheese and for the ones with veggie cream cheese, I also placed a few spinach leaves on top of the pepperoni.
Carefully roll the tortilla lengthwise and tightly until it is completed rolled up. Cut into bite-sized “rolls” – about 1.5 inches. These are fun, easy, delicious and can travel well too – lunch box idea perhaps?!
Sweet Potato and Beet Chips
3 beets, roots discarded, peeled and thinly sliced
6 cups Canola Oil
1 ½ tsp sea salt
1 ½ tsp garlic powder
Usually this will take 2-3 minutes. I use a mesh sieve with a long handle to fry and remove the chips; place them on a rack inside of a paper-towel lined baking sheet to let them cool. While hot, sprinkle them with the garlic salt and then continue frying in small batches.