Never Buy These 5 Store Bought Snacks Again!

So you've been loving 15-minute meals. Having those breakfast, lunch and dinner options that you can turn to when you don't have that much time is essential for any professional home cook, but for me, well, I'm also a snacker and I think it's very important that we don't underestimate the time between meals. when you have those salty or sweet cravings and what I usually regret doing is reaching for the bag of chips or whatever process and that's what this video is about. I'll show you my five best

snacks

of all time, those

snacks

that will satisfy your sweet and salty cravings, but will do so in a much more sustainable way because they are all made completely from scratch and they all come from scratch. along with just five ingredients each, first up are these cheese crackers, they have now become my absolute favorite in the preheated oven.

First step, preheat your oven to 350 degrees, thank you. Beeper, these have become my absolute favorites over the last three four months. I've been doing um every other week I would say you would think making crackers from scratch would be a little difficult but it's actually not it's actually very simple with this method now it all starts with cheese really any cheese you want will have a classic cheddar cheese with a good melted consistency, obviously, if you want them to be yellow, use a yellow cheese. I don't even know what this one is. My mom mentioned this and left it here, but I like it.

Smells good. It goes in these cookies. Cut this. in chunks so it processes more easily, just like with all of these snack recipes today, I'm just looking at the quantities, but if you want exact proportions, just click the blog link below, now we process, you just want it crumbled like this , now for your flowers, you can really use anything. I'm going to make them gluten free with a little bit of almond flour and a little bit of cassava flour, but feel free to use real wheat flour with about half a cup of almond flour, about a quarter cup of cassava flour, finally, lots of ground pepper.

Ethan styles the king of ground pepper, a little bit of spiced paprika, you can use herbs in this thyme and rosemary which will be great, totally customizable and then finally a little bit of salt, we'll get some water, we'll start blending and then we will slowly pour into your water check. It actually smells really good, there you go, that's a good dough right now, look how easy it is to roll them out with parchment paper, plop, just shape it into a ball, another piece of parchment paper or plastic wrap, don't think I have a roller right, I don't have a rolling pin, so this will do, just, oh, it's not the best, so start rolling it and when you get here you'll see how rough those edges are, hold and fold and fold and fold a little square now. roll it back into an even rectangle, I don't know what the exact measurement is, maybe an eighth to a quarter of an inch, no one wants a thick cookie, you want thin, crispy cracks, take a look, I'm happy with that slide . this on a cutting board and some cookie sticks, so what I'm going to do is take this whole sheet, slide it onto a baking sheet like I said, preheated oven, throw that in there, I'm going to bake for 15 minutes once they're cooked.

They will be able to separate a little and then I will cook them

again

so that those edges are very crispy. 15 more minutes. They've got some bubbles, they've puffed up a little bit and they look good so pop these here turn the oven up a little bit to three seven five degrees fahrenheit and I'm going to go back over the lines pushing a little harder this time this way back oh now you can see them separating so the goal here is to just give each cookie a little bit of space between the edges so they have that crispy side and put them back in the oven.

I'd say they only need five minutes, so they actually took 10 minutes to cook. Let's look at the landing gear. That is. crunchy, wow, bubbly like a cheez; now the nice thing about rolling it by hand is that some will be a little bit chewier, thicker and then something like this is super crunchy, but it's surprising that there's any flakiness left in there. I'll give it a try, that one had the perfect texture combination of chewy and crunchy. It's amazing that you can make a cheese cracker like this with just a few ingredients. They're salty, satisfying, and great to have in your pantry. so you can't really call this ice cream so to speak, but this is by far my favorite frozen dessert because it's amazing, but the most important thing is that you don't need an ice cream maker.

The first thing I'll do is freeze some bananas, usually three. The larger bananas will give you a nice pint of ice cream, which is the amount I usually make at one time. I'm going to cut the bananas into pieces and place them on a baking sheet with some parchment paper making sure they don't touch each other. keeps them from crowding together when they actually freeze and then I'll throw them in the freezer overnight, but if you really try hard you can probably freeze them for at least four hours once the bananas are frozen I'll add them. to a food processor along with some coconut milk to add a little more creaminess and increase the fat content, but you can really use any milk or fake dairy product you have in your pantry or prefer and then blend until get creamy perfection, let's take a look.

Wow, look at that silky ice cream consistency right there, it looks like pure ice cream. Two ingredients

never

tasted so good now that it's creamy and delicious. There are two more things I want to add. Top it with whatever you want for me. I really like it. this chocolate nut combo, these are actually chips sweetened with stevia to make it a little bit healthier and what I'm going to do is add some nut chips and then I'm going to give it a few pulses. Well, it was good before. there are bananas, coconut, nut, chocolate, four ingredients, actually, honestly, when you have a fake ice cream like this, it's very difficult to compare it to a cream and sugar base like a real ice cream base, so adding some elements of texture adds a little more flavor.

Nuts and chocolate for me need that to hold up and this is holding up very well. I'm not missing dairy-based ice cream at all, so if you've been following the channel for a while, you know I've moved on. I walked into this kitchen a few months ago, which is why you see these exposed cabinets. I just removed the doors. This is temporary. I'm actually doing a bigger renovation next month, but I couldn't live without some exposed shelves because I like being able to see my options, which makes me a sponsor for today's thrive market video. thrive is an online marketplace with a mission to make healthy living easy and affordable.

Now, as a professional home cook, my goal is to create a kitchen environment that allows me to produce healthy meals. and in this case, daily snacks at Thrive, you can find everything you need from organic pantry essentials to clean beauty products and even non-toxic cleaning products, and the shopping experience is super streamlined, where you can filter products by your personal values ​​or dietary preferences, but most importantly, I trust that Thrive products are high quality, which gives me a huge advantage when making all of these snacks completely from scratch. If you are interested in joining Thrive, you can choose your membership. term, I choose a 12 month membership which comes down to five dollars a month, but if you are not sure and just want to try to thrive, you can choose a shorter term and you can use the link below in my description to get 40 off your first order and a free gift when you join thrive market today, now back to more snacks, okay I'm making dragon fruit roll ups, no that doesn't make sense, I'm making dragon fruit roll ups and guess what.

It's only four ingredients, which is crazy, it comes with a longer cooking time, but the actual preparation couldn't be easier. You can use any fresh fruit or frozen fruit to make a fruit leather. I'm going to use frozen fruit and really kick it up a notch. I'm going to use some dragon fruit or pitaya, so I'll throw two packages of that into a food processor along with some frozen mango to bulk it up and balance out that tropical flavor. Now I'm going to pour some maple syrup on it, which is optional, but if you want it to be candy-like, a little more sweetener won't hurt.

Finally, I'll squeeze in some lemon juice to enhance the flavor and give them a little bite. fruit roll-ups, look at the color, that's why I love using dragon fruit. Now it can be a little tricky to smooth it out, but do your best and eventually everything will even out once it's there for a minute. so we have our even layer of mango and dragon fruit puree. Now you can set your oven to a higher temperature if you want this to cook faster, let's say 275 degrees Fahrenheit, it will cook in two hours, but at those higher temperatures the sugars will caramelize and get something like this right here, if you choose low and slow like 175 Fahrenheit, you're not actually cooking at this temperature, you're dehydrating yourself more, so it will take a little longer, but you'll get a nice chewy fruit roll-up texture.

I'll set it for two hours and check

again

, okay, so it's been about two hours with this dragon fruit at 175. Don't touch this, it's actually not that hot, so yeah, it's not totally dry in there, but If I hit a corner. yes the corners are sticky and quite dry honestly another 30 minutes to an hour this should be a good timer we'll set it to 45 Alright we're finally out of the oven maybe some spots are still a little moist. I have a solid and flexible dragon fruit leaf. I'm just going to cut some strips. Now look at this action.

We have our dragon fruit. Mango fruit roll. Give it an unroll. Parchment paper still on the back. The magical unwrapping that we are losing. we're losing it we're fine we're fine we're fine we're fine we're fine we're fine just a little bit lost okay we're not a damn factory here but that's pretty good okay, and the official taste test, oh my god, first of all, inhaled that wrap in three seconds, I mean, I haven't had a real fruit wrap in maybe 25 years, which is crazy to say, but it's amazing, sweet enough just from the natural fruit and a little bit of maple syrup very tropical and exotic dragon fruit and only a few ingredients so these are my go to because they are very customizable with whatever you have in your pantry and my daughter loves it which is a big plus.

Now I'm just going to take rough measurements, which I always do when making anything in the kitchen, including these energy balls, but if you want specific details, just click on the blog post below so that the dates really are your glue and your sweetener, that's an ingredient. you can't skip it and I usually start with about six or seven metajewel dates, they're nice and sticky and nature's candy, you know what I want, one more boop, just make sure you get the seeds out or your food processor will really do it . feel it on the next layer, we have our nuts, I'm going with almonds and cashews, I have a handful of roasted cashews and a handful of almonds, they are actually raw unroasted almonds, I love them and the coconut contains the same, just a handful and a half of those and finally some chia seeds, half a handful of those we will now process.

At first it will be difficult, give it a little time if you take a look here, beautifully processed, nice and uniform, but this crumbles and falls apart too easily, so bring it on. all together plus a final touch of any orange or clementine flavor. I'm going to grate first which really brings out the flavor of these and then I'm going to slice them up and start with just half a lemon juice, half an orange juice and then we're just going to give it a few pulses. Now you can see how it groups on its own, that's what you want.

Now, some quick manual work, that's all you need. Make them whatever size you want, but that's perfect and I'll actually do that. refrigerate them you can eat them right now they are delicious but they are quite soft a little bit mushy but when you refrigerate them they get the perfect texture so they will keep in the refrigerator for a while but I guess you will finish them in a day or two I find out that when I have these balls of energy around me it's not so much that they're giving me energy, it's a bit of a ridiculous term to refer to these, the more they seem to satisfy cravings, they're sweet, they're a bit salty.

I'm getting full so I just snack better when I made them at the beginning of the week. Energy ball and finally, well, every prom cook should definitely make popcorn from scratch, but the most important thing is that you need that spice mix that makes the popcorn more consumable and this spice with cheese. At this point, I don't make popcorn without it just because it's so addictive and really simple, so I'musing a spice grinder, but if you use all powdered spices you can just blend them together, so the star of the show is nutritional. yeast that will give it its cheesy flavor and a lot of natural umami here now, this will make up about 75% of the spice mix and really the extra is just extra flavor.

Sesame seeds can look a little crazy when mixed together. above, I love the sesame flavor there. I randomly stumbled upon it one day and it worked great. Now here is some curry powder that you can use any ground spice, although if you want a little garlic or onion powder flavor and then finally it needs a little salt, it is a spice blend after all , sesame seeds still need some work. One thing about using a spice grinder is that you can get them super fine so that it creates a nice layer of powder on your pop. cheeto fingers, should have a nice punch, cheesy, salty. that's good, let's popcorn over medium heat, a little bit of oil, popcorn, you really just want to cover the bottom of your pan with an even layer, cover those kernels with the oil, that cover is fine, once you start hearing those pops, give it some. trembling, trembling so that it does not burn.

You can see it well. It's always fun to see how many beans I can make in one batch. Can you get 100? I don't think I've ever done it because you don't want to get burned. so you have to take it out at some point, but it looks like a good batch, don't see the bottom, some of those grains on the bottom burn a little bit, that's okay, now we chase it with this spice mix, cheese, do it. make sure you coat it really well the spice mixture will settle to the bottom so you want to dump the spice mixture in so it really rises from the bottom and coats all the popcorn which is a cheesy delight try seasoning now if you're trying to watch your salt intake reduce the seasoning or add less salt to your seasoning but for me this popcorn right here tell me a spice blend that tops this please I know there's a lot in the market and I have thought about bottling.

This to sell is simply not my industry. I'd rather just share the knowledge with you guys, so I've been desperately trying to save them all for the thumbnail, but you can see I'm slowly losing speech bubbles on each one. because they are very good and I hope you were inspired to make at least one of these. It's not about doing them all at once. I usually make one or two a week if I have time, but it's always good to have some in the fridge or pantry if you want more quick meals click here