Snacks Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together 1 tbs olive oil, 1 tbs maple syrup, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp sea salt and 1/4 tsp black pepper until combined.

Add 2 cups mixed nuts to the bowl and toss thoroughly so the nuts are evenly coated with the spiced glaze.

Spread the nuts in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until fragrant and lightly toasted. Watch closely in the last 3 minutes to avoid burning.

Remove from oven and let cool on the sheet. The glaze will crisp as the nuts cool. Transfer to a bowl for serving once fully cooled (about 10 minutes).

While the nuts bake, combine 1 cup Greek yogurt, 2 tbs chopped fresh dill, 1 tbs sliced chives, 1 tsp lemon juice and 1 tsp olive oil in a small bowl.

Season with 1/4 tsp salt and 1/8 tsp black pepper, taste and adjust seasoning. If you prefer a thinner dip, stir in up to 1 tbs water or additional lemon juice until desired consistency is reached.

Cover and chill in the refrigerator until ready to serve. Bring to room temperature for 10 minutes before serving if preferred.

Reduce oven temperature to 300°F (150°C) after removing nuts (or use a second oven).

Using a mandoline or sharp knife, slice the large sweet potato very thinly (about 1/16" or 1.5 mm). Pat slices dry with paper towels to remove surface moisture.

Toss sweet potato slices and 3 cups torn kale pieces with 2 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp smoked paprika (optional) in a large bowl until evenly coated.

Arrange sweet potato slices in a single layer on a parchment-lined baking sheet (avoid overlap). Bake for 12 minutes, then flip slices and bake another 6–10 minutes until edges are crisp and centers are barely golden. Remove sweet potato chips when done and let cool — they will crisp further.

On a separate sheet, spread kale pieces in a single layer and bake for 8–12 minutes, checking at 6–8 minutes. Remove kale when edges are crisp and not browned; kale can burn quickly, so monitor closely.

Cool vegetable chips on a rack or paper towel. Serve with the herbed yogurt dip and spiced nuts.