Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites (Paperback)
This collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks.
Are you ready to take your love of salty snacks to the next level?
This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles.
So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more.
Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it's smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection's easy techniques and exotic flavors are sure to delight anyone with a "salty tooth.
About the Author
Cynthia Nims is a food writer and consultant focused on food, wine, travel, cocktails, the good things in life. She has made a career of food writing for over 20 years now. Her first study-abroad program while at University of Puget Sound took her to Paris for a month. There, she made a pilgrimage to Le Cordon Bleu, the venerable culinary school that dates to 1895.
She took an afternoon cooking demo class and promised myself that one day she would return to France to go to cooking school. She returned to France, but not to Le Cordon Bleu. Instead she signed on as a stagiaire (work-study student) at La Varenne instead. She spent 2 years in France and she not only learned to cook, but found her sense of direction.
She spends her time writing cookbooks and blog posts, developing recipes, writing magazine articles, consulting on various projects, and volunteering time for things such as the International Association of Culinary Professionals (currently serving as president of the board of directors).
“In the centuries-old squabble between sweet and salty, I’ve always sided with the latter and simply love this entire compendium. Cynthia Nims has created the definitive handbook to snackage perfectly tailored to the salty dog I am. Complete with history, definitions, and recipes, Salty Snacks is comprehensive, inventive, and destined for much use in the Batali kitchen.”
—Mario Batali, chef, author, and cohost of The Chew
“As someone who gave up sugar for salt when I went to cooking school, I applaud the slant of this book. And it gets better—not only are these snacks salty, but they’re also crunchy. So now you too can make your own chips, crackers, pretzels, and more. And the assortment of snacks is wildly creative; even vegetables and grains get dressed up in a snack suit. This book would be a perfect housewarming or holiday gift.”
—Sara Moulton, host of Sara’s Weeknight Meals and author of the Sara’s Kitchenapp