The chocolate and orange pot de crème sounds and looks fancy, but it’s super easy to make, and you simply cannot beat that rich, decadent, dark chocolate custard that has just a hint of orange. Who discovered that chocolate and orange were the perfect flavor combo in the first place? They deserve a medal. 

[Wondering what exactly the Paleo lifestyle is? Let me explain!]

This version of chocolate pot de crème is made with coconut milk, but it is no less indulgent than using whole milk! The texture is amazingly smooth, and the flavor is perfect for anyone who loves dark chocolate. It’s the ideal dessert to serve for a group of friends or on Valentine’s Day after an intimate dinner!

What Is Chocolate and Orange Pot de Crème?

Pot de crème means “pot of cream” and is a smooth dessert custard from France. And while it looks like chocolate pudding, there is a difference. 

While both desserts are fantastic and kind of similar, this recipe really comes out on top when it comes to the chocolate flavor. The main difference between the two dishes is how they are held together. Pudding is typically thickened with cornstarch, whereas pot de creme gets its texture from including eggs in the recipe! 

What You Need To Make Chocolate and Orange Pot de Crème

• Measuring cups and spoons
• 6 small ramekins or teacups for serving
• Mixing bowl
• Saucepan

How To Make Chocolate and Orange Pot de Crème

This flavor-packed dessert couldn’t be easier; here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

1. Place 6 small ramekins or teacups (or whatever you’d like to serve the pot de creme from) on a small tray and set aside. 
2. Put the chopped chocolate into a medium-sized bowl.
3. In a saucepan, over medium-low heat, combine the coconut milk, egg yolks, vanilla extract, orange zest, and salt. Whisk to combine.
4. Stir the mixture constantly until it begins to thicken — until it is thick enough to coat the back of a spoon. This will take about 10 minutes.
5. Once thickened, pour the mixture over the chopped chocolate and whisk until smooth. 
6. Pass the chocolate mix through a strainer to ensure it is perfectly smooth. Let it sit for about 5 minutes without stirring.
7. Divide the custard into the ramekins and refrigerate until chilled and firm.
8. Serve cold. Top the pot de creme with non-dairy whipped cream and extra orange zest is desired!

Gemma’s Pro Chef Tips For Making Chocolate and Orange Pot de Crème

• When you are cooking the custard, be sure to keep the heat on medium-low and stir constantly; otherwise, the eggs may curdle and ruin the custard. 
• Set up the strainer before you start cooking because the custard will need to be strained immediately once it is done! 
• Be sure to chop the chocolate very finely, and let the custard sit on the chocolate for about 5 minutes to properly melt the chocolate before stirring.
• My recipe calls for 2 teaspoons of orange zest, which to my taste, give the right balance of chocolate to orange flavor, but you can add more or less according to your liking.
• Experiment with different spices! Try cinnamon sticks, nutmeg, cloves, or ginger in place of the orange zest.
• Make your own dairy-free whipped cream: place a can (13½floz/398ml) of full fat coconut milk in the refrigerator for several hours or overnight. Once chilled, open the can and scoop the solidified contents into a mixing bowl (discard the extra liquid). If desired, add 2 tablespoons of powdered sugar and 2 teaspoons of vanilla, and then whip with an electric mixer until soft peaks are formed.

How To Store Chocolate and Orange Pot de Crème

Leftovers can be kept in an airtight container in the refrigerator for up to one week. 

Make Paleo Recipes!

• Paleo Banana Nut Muffins
• 4-Ingredient Paleo Pancakes
• Vegan Chocolate Pudding

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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Dairy-Free Dark Chocolate and Orange Pot de Crème Recipe

My Dark Chocolate and Orange Pot de Crème is a luscious, smooth chocolate dessert that happens to be paleo — and dairy-free!

Course Dessert

Cuisine French

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chill for 2 hours hours

Servings 6 pots

Author Gemma Stafford

Ingredients

• 1¼ cups (7½ oz/213g) bittersweet chocolate finely chopped
• 1 can (13½floz/398ml) full-fat coconut milk
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 2 teaspoons orange zest
• ¼ teaspoon salt
• dairy-free whipped cream (for topping, optional)

Instructions

• Set 6 small ramekins or teacups on a small tray and set aside.
• Place the chocolate in a medium-sized bowl.
• In a saucepan over medium-low heat, combine the coconut milk, egg yolks, vanilla extract, orange zest, and salt and whisk to combine.
• Stir constantly until the mixture begins to thicken enough to coat the back of a spoon, about 10 minutes.
• Once thickened, pour the hot egg mix over the chopped chocolate and whisk until smooth.
• Pass the chocolate mix through a strainer to make it smooth. Let this sit without stirring for 5 minutes.
• Evenly divide the custard between the ramekins and refrigerate until chilled and firm.
• Serve cold, topped with non-dairy whipped cream and extra orange zest if desired. Store in an airtight container in the refrigerator for up to one week.

The post Dark Chocolate and Orange Pot de Crème appeared first on Gemma’s Bigger Bolder Baking.

These healthy Banana Nut Muffins are complete with freshly sliced banana and tasty walnuts on top. They are gluten free, paleo, and can even be made vegan. Basically, my goal here was to create a recipe that can be enjoyed by all. Whether you’re having these muffins for breakfast or an afternoon snack I can assure you, they will hit the spot!

How Ripe Do The Bananas Have To Be?

To make banana nut muffins, you’re going to want to use fully ripe bananas. Since there is no added sugar in this recipe, the banana is the main source of sweetness. I often have ripe bananas on-hand, but when I have one too many and they start to turn color I like to keep them frozen and then add them to smoothies or allow them to defrost and use them in this recipe!

Should I Toast The Nuts First?

Whenever I cook or bake with nuts of any kind I like to toast them beforehand. In this case, I toasted the walnuts in a 375°F (190°C) oven on a sheet pan for about 10 minutes. You’ll know when the nuts have been fully toasted when you can smell them. Taking this extra step makes all the difference in the flavor of the nuts and can always be done ahead in a big batch.

Can Healthy Banana Nut Muffins Be Made Without Eggs?

I love how versatile this recipe is! Everyone loves the taste of banana nut muffins, so in my opinion, everyone should be able to eat them!

If you’re vegan or allergic to eggs this recipe can be adapted by adding in 3 flax eggs instead. One flax egg is made by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Allow these ingredients to sit together for about 10 minutes, which will allow the flax to “bloom” and absorb the water. After about 10 minutes what you’re left with is the ideal egg substitute, great for replacing eggs in most recipes. For more egg substitutes download my handy FREE Egg Substitute Chart.

Why Are My Muffins Gummy?

These muffins are incredibly moist thanks to the banana, eggs, and alternative flours. The almond flour and coconut flour in this recipe do absorb liquid differently than regular wheat-based flour. While this is to be considered, this is actually my favorite part of working with these plant-based flours. The blend of almond and coconut flour in my healthy banana nut muffins keep them from being dry and crumbly. If for some reason after baking the muffins seem underdone or gummy in the middle you can pop them back in the oven for an additional 5 minutes — that said this is not typical for this kind of recipe!

Can I Add More Fruit?

My healthy banana nut muffin recipe is a great base. If you’d like to add additional fresh or dried fruit I think that would be a great addition. I personally would add sugar-free chocolate and maybe some dates, YUM!

Try These Recipes Too!

• Gluten-Free Banana Bread
• 4-Ingredient Paleo Pancakes
• Gluten-Free Lemon Blueberry Pound Cake

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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Healthy Banana Nut Muffins Recipe

Sweet bananas, toasted walnuts, and an energizing snack, my Healthy Banana Nut Muffins recipe is the perfect on-the-go treat!

Course Breakfast/Brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 28 minutes minutes

Total Time 48 minutes minutes

Servings 12

Calories 127kcal

Author Olivia Crouppen

Ingredients

• 1 1/2 cups (6oz/172g) almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (4oz/115g) ripe mashed bananas, about 2 large bananas
• 3 eggs, or 3 flax eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup (2floz/57ml) Lakanto maple syrup, honey, or regular maple syrup
• 2 teaspoons vanilla extract
• 1/2 cup (2 ½oz/71g) walnuts, toasted and roughly chopped
• 1/2 a ripe banana, sliced for garnish, optional

Instructions

• Pre-heat your oven to 350°F (180°C) and line a 12-well cupcake pan with paper liners. If you do not have liners then generously grease the wells with coconut oil.
• In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. Mix well then set aside. 
• In another medium bowl, mash the bananas well. Add in the eggs, coconut oil, maple syrup, and vanilla. Whisk until thoroughly combined. 
• Add the wet ingredients into the dry and mix until a thick batter is formed. Lastly, fold in most of the walnuts, reserving some to garnish the top of the muffins. 
• Transfer the batter to the lined tin, making sure each one is filled 2/3 of the way. Top with the additional walnuts and sliced fresh banana if desired 
• Bake the muffins for 25-28 minutes or until golden brown on top.
• Allow the muffins to cool slightly before removing from the tin. Enjoy with a cup of tea!
• Cover and store the muffins in an airtight container at room temperature for up to 3 days. These muffins can be frozen once baked. To defrost allow thawing at room temperature. 

Nutrition

Serving: 1muffin | Calories: 127kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 164mg | Potassium: 135mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 0.9mg

The post Healthy Banana Nut Muffins (Paleo, Vegan, and Gluten-Free) appeared first on Gemma’s Bigger Bolder Baking.

As I have expressed in my “What is Keto” post and my “What Is Vegan” post, I personally do not sway in any one direction. I more like trying out and comparing lots of different things so I can share my experiences with you. If I HAD to choose one particular style of eating, though, Paleo is probably the most similar to how I already choose to eat. What is paleo all about anyway? Well read on and I’ll share my tips and tricks on giving this lifestyle a try.

What Are the Guidelines?

The term “paleo” comes from the word “Paleolithic.” When applied to one’s diet, eating in a paleolithic-style means trying to eat foods that are similar to what might have been eaten during the Paleolithic era, which dates from approximately 2.5 million to 10,000 years ago.

So what does that mean? A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts, and seeds. Foods that in the past could be obtained by hunting and gathering. Things like legumes, beans, wheat products, dairy products, and processed foods are not a part of the paleo diet. This is the main reason I find the paleo diet to be so attractive, as I personally have seen a massive change in my general health and amount of energy after removing processed foods from my diet.

By “going paleo,” you will naturally be cutting out gluten and dairy, which are some of the most common food allergens. For these reasons, I find this style of eating to be very attractive to those who want to improve their overall health without having to think too hard about what foods to eat and which to avoid. 

Why Choose a Paleo Diet?

The reason it can so easily improve your health is that the body is thought to be genetically mismatched to the modern diet that emerged with modern farming practices. Farming changed what people ate and established dairy, grains, and legumes as additional staples in the human diet that were not a part of our diet for most of our evolution. This relatively late and rapid change outpaced the body’s ability to adapt. This mismatch is believed to be a contributing factor to the prevalence of many health conditions.

Can Most Recipes Become Paleo?

Unlike adapting recipes to be vegan by just removing the animal products with a 1:1 replacement, it is a bit trickier when it comes to making things paleo — especially in baking bread and sweets. The reason is the flours and ingredients that are used to make many classic recipes cannot just be replaced in the same ratio for grain and gluten-free flours.

Many of the paleo approved flours, while they can be baked with easily, act differently than regular flour in the way they interact with liquids, heat, etc. This is why I love creating recipes for you. My recipes exclusively utilize contemporary alternative baking ingredients. I never use gluten, wheat, dairy or refined sugar and I always test all of my recipes to guarantee that they always deliver on being both delicious and nutritious!

Try These Paleo Recipes

• 4 Ingredient Paleo Pancakes
• Vegan Chocolate Pudding
• Healthy Banana Bread
• Gluten-Free Chocolate Cupcakes

Don’t forget to follow Bigger Bolder Baking on Pinterest!

The post What is Paleo? appeared first on Gemma’s Bigger Bolder Baking.

With this recipe you can have your pancakes and eat them too. Topped off with fresh fruit and my favorite sugar free maple syrup, these banana pancakes make for a very well-rounded breakfast or brunch that you can feel great about making and sharing with your kids, family, and friends!

What is Almond Flour?

Almond flour is simply almonds that have been ground into a fine powder.

While there are lots of different brands of almond flour that are great store bought, it can also be made super easily at home! Gemma’s recipe for Homemade Almond Flour has all the info you need to know, so if you’ve never tried almond flour, there’s no reason not to.

Also, almond flour is naturally free of gluten, high in fiber and healthy fats, making it one of my go-to’s for all my baking.

How to Make Pancakes In The Blender

One of the best parts about my Paleo Pancakes recipe is that everything is made in the blender!  I love the ease of this, as I just throw all the ingredients in at once, in no particular order, and blitz. Set’em and forget’em! I often walk away while they’re blending.

After about 2 minutes, the eggs, almond flour, and banana form a lovely thick batter. Even though I kept my pancakes classic after the batter has formed — to keep the ingredient count low — feel free to add in berries, chocolate chips, or even rolled oats.

This recipe is a great base and one of my most favorite to make when breakfast rolls around. No need to measure several wet and dry ingredients out. You simply throw it all in a blender, food processor, or your magic bullet, and blitz away.

What If I Don’t Eat Eggs?

If you don’t eat eggs, have no fear, as a flax or chia eggs can be replaced in this recipe 1 for 1. This means if you’re vegan, or have an egg allergy, you can still whip up these fluffy pancakes in no time! Refer to my Egg Substitute Chart for guidance.

Pancake Toppings

To keep this breakfast low in sugar, I like to top my pancakes with a sugar free maple syrup, but feel free to use whatever you like. Additionally, I love things like tangy fresh fruit, banana, and even a little bit of nut butter.

Get creative here, because my Paleo Pancake recipe would be lovely with just about everything!

Get More Healthy Recipes!

• Gluten Free Chocolate Cupcakes
• Sugar Free Candied Spiced Nuts
• Red Wine Poached Pears

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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4 Ingredient Paleo Pancakes Recipe

My 4 Ingredient Paleo Pancakes recipe is warm, fluffy, and makes for a well-rounded and healthy breakfast!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 283kcal

Author Olivia Crouppen

Ingredients

• 3 eggs
• 1 1/2 cups (6oz/172g) almond flour
• 1 medium ripe banana
• 1 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract, optional

Instructions

• Add all the ingredients into a blender or food processor. Blend for 1-2 minutes, stopping to scrape down the sides of the blender as necessary.
  
• Once the batter has formed heat a large non-stick pan over medium heat with a little bit of coconut oil. 
• Using a 1/4 measuring cup, scoop batter and pour into the center of the pan. 
• Allow the pancakes to cook for around 2 to 3 minutes on the first side or until the edges are firm and browned. Flip and cook for another minute on the other side. 
• remove the pancakes from the pan and repeat until all of the batter has been used. This recipe makes 5 pancakes 
• Top with sugar-free maple syrup and fresh fruit and enjoy!
• Cover and store left over pancakes in the fridge for up to 2 days. 

Video

Nutrition

Serving: 2.5pancakes | Calories: 283kcal | Carbohydrates: 19g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Potassium: 329mg | Fiber: 4g | Sugar: 9g | Vitamin A: 450IU | Vitamin C: 7.4mg | Calcium: 90mg | Iron: 2.3mg

The post 4 Ingredient Paleo Pancakes appeared first on Gemma’s Bigger Bolder Baking.

This vegan fudge is a decadent dessert with benefits!

How Is Vegan Fudge Different From Regular Fudge?

Fudge is typically made by combining sweetened condensed milk and chocolate. While this tastes awesome, it can be super high in sugar.

My Vegan Peanut Butter Fudge is made with coconut milk, sugar free chocolate, and natural peanut butter. Without the refined sugar, fudge is actually a really great way to get those healthy fats provided by the cocoa butter in the chocolate, as well as the coconut milk.

The sweetness of the fudge comes from Lakanto Sugar, my go-to sugar alternative. All of these natural, plant-based ingredients come together to form a super rich, melt-in-your-mouth fudge. The only difference between this and regular fudge is that it is best when served straight out of the fridge, as it can melt when left at room temperature. If you want to swap out Lakanto for another sugar alternative, go right ahead! Just be aware that might change the consistency of the final product.

Is this fudge also Paleo and Keto?

Whether you’re vegan, paleo, keto, or anything in between, this Chocolate Peanut Butter Vegan Fudge is going to hit the spot — so yes, it’s all of those things. Made without any grain, gluten, dairy, or sugar — and high in healthy fat— this vegan fudge is a dessert you can love making, eating, and of course sharing, no mater what your lifestyle.

Can this fudge be made with other toppings than peanut butter?

Making this fudge is as simple as melting the chocolate and the coconut milk together. From there, I add in a few flavorings like vanilla and instant espresso powder (which are optional but really enhance the flavor of the chocolate). The last ingredient to go in is my favorite: peanut butter.

I warm up the peanut butter in the microwave (you can also use the stovetop) so it’s drippy and pourable, then I zig zag it across the fudge. Using a butter knife, I like to swirl the peanut butter throughout creating a really lovely design across the top. While I love peanut butter, you might not. That’s fine! You can do this with with any nut butter you like.

If you cant have nuts, I suggest you give sunflower seed butter a try, it’s super yummy and made entirely from sunflower seeds, meaning it’s nut free!

How long does vegan fudge last?

Because my chocolate and peanut butter vegan fudge is stored in the fridge at all times, it’s totally fine to keep for around 10 days. If you have any leftovers, which I doubt you will… I suggest freezing them.

From frozen, just thaw and enjoy!

Other Healthy Recipes!

• Healthy Cookie Dough Truffles
• Vegan Pecan Pie Bars
• Healthy Pumpkin Bread

Follow Bigger Bolder Baking on Pinterest for more recipes!

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Chocolate Peanut Butter Vegan Fudge

My Vegan Chocolate Peanut Butter Fudge packs a hefty chocolate punch and has just the right amount of healthy fat to keep you feeling full and energized.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 16

Calories 97kcal

Author Olivia Crouppen

Ingredients

• 3 cups (18oz/510g) sugar free chocolate, chopped or chips
• 1 can (13.5oz/382g) full fat coconut milk or coconut cream
• 2 teaspoons vanilla extract, optional
• 1/4 teaspoon instant espresso powder, optional
• 1/3 cup (2 ½ oz/71g) Lakanto sugar, Swerve, or coconut sugar
• 1/4 teaspoon salt, optional
• 1/4 cup (2oz/57g) peanut butter, warmed in the microwave for 30 seconds

Instructions

• Line an 8 x 8 inch tin with parchment paper, set aside. 
• In a large microwave safe bowl, combine the chocolate and the coconut milk. Microwave in 40 second intervals, whisking in between until the chocolate is fully melted and the mixture is smooth and shiny. If you do not have a microwave you can also do this over a bain marie. 
• Once the chocolate and coconut mixture has come together add in the vanilla, instant espresso powder, and salt (if using). 
• Lastly add in the Lakanto sugar, Swerve or coconut sugar 
• Transfer the chocolate mixture to the prepared tin. Pour over the slightly melted runny peanut butter using a zigzag motion. 
• Using a butter knife, swirl the peanut butter through the chocolate creating a swirl design
• Allow the fudge to set in the fridge for a minimum of 5 hours to overnight. Once the fudge has set, remove it from the tin and slice it into 16 squares.
• Cover and store in the fridge for up to 10 days. 

Notes

*This fudge can melt if left at room temperature so must be stored in the fridge at all times. 

*This fudge can be stored in the freezer for up to 3 months. To eat from frozen just thaw to fridge temperature and serve.

*You can make a plain chocolate fudge by omitting the nut butter.

*Additional add-ins you might want to fold into the fudge are nuts, dried fruits, seeds or coconut flakes. 

Nutrition

Serving: 1square | Calories: 97kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 25mg | Fiber: 4g | Sugar: 1g | Calcium: 10mg | Iron: 1.4mg

The post Chocolate Peanut Butter Vegan Fudge appeared first on Gemma’s Bigger Bolder Baking.

I know you’re thinking it’s not possible, but it is and it only takes 15 minutes and 4 wholesome ingredients. My vegan chocolate pudding is made by simply combining good quality cocoa, coconut cream (this is that lovely cream at the top of the can of coconut milk), pure maple syrup and vanilla extract.

Not only do I love digging into this rich treat but I thoroughly enjoy making it. It really is as easy as mixing it all up in a sauce pan and bringing it to a bubble. After that, I pour my Vegan Chocolate Pudding into pretty individual tea cups, making for a super special presentation.

The Vegan Chocolate Pudding sets up in as little as 30 minutes and can be kept in the fridge for up to 4 days, making this a killer make-ahead dessert. Whether I’m entertaining or just in need of that creamy chocolate hit, I love this gorgeous pudding. You’ll have to give it a try for yourself. You’re welcome!

Get more Bold Baking Guilt Free Desserts including my Healthy Peanut Butter Cups & Vegan Chocolate Mousse.

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Vegan Chocolate Pudding Recipe {Paleo & Dairy Free}

Fix your chocolate craving with my four-ingredient vegan chocolate pudding! Have your pudding and eat it too - it's paleo and guilt-free.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 259kcal

Author adapted from paleorunnningmomma.com

Ingredients

• 1 1/2 cup (12oz/360g) coconut cream
• 1/2 cup (2oz/60g) unsweetened cocoa powder, sifted
• 6 tablespoons maple syrup
• 2 teaspoons vanilla extract , optional
• 1/4 teaspoon salt

Instructions

• In a saucepan over low heat, whisk together the coconut cream, cocoa powder and maple syrup.
• Continue to cook and stir over low to medium heat for about 2 minutes, or until the mixture just begins to come to a boil.
• Remove from the heat and stir in the salt and vanilla.
• Pour the mixture into individual bowls to chill and set. Cover and refrigerate until set, or overnight for a thick creamy pudding.
• Serve with coconut whipped cream to compliment the chocolate pudding.

Notes

You can use canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk.

Store in the refrigerator for up to 4 days.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Sodium: 162mg | Fiber: 4g | Sugar: 18g

The post Vegan Chocolate Pudding {Paleo & Dairy Free} appeared first on Gemma’s Bigger Bolder Baking.

My Microwave Sweet Potato Chips are unbelievable! This snack is both impressive and delicious. Your friends and family will not believe that you made these crispy chips at home and they will never know that you made them in minutes in the microwave! They are so crisp and crunchy and actually super healthy as they are made of just sweet potato and a touch of olive oil and salt.

I love the idea that any old day I could make homemade potato chips to go along with all kinds of dips and sandwiches. And of course, they are incredible to eat on their own. Depending on your taste feel free to toss these in whatever seasonings you like from garlic powder to cumin to just plain, these chips are addicting!

Do you want more Microwave Snack recipes? Check out my Microwave Sweet and Salty Nuts and my Microwave Kale Chips.

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Microwave Sweet Potato Chips

Enjoy Microwave Snacks in minutes with my Microwave Sweet Potato Chips recipe that will give you crispy, delicious and healthy snacks!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 5 -6 servings

Calories 48kcal

Author Gemma Stafford

Ingredients

• 1 large sweet potato , rinsed and peeled
• 1-2 tablespoons olive oil
• 1/2 teaspoon salt

Instructions

• Line a large microwave safe plate with parchment paper.
• Wash and dry your sweet potato then peel with a vegetable peeler.
• Using a sharp serrated knife cut the sweet potato into 1/8 of an inch thick rounds.
• Put your slices of sweet potato in a large bowl then add the oil and salt then toss to coat.
• Place sweet potatoes in a single layer on your plate. Microwave on medium power for 1 1/2 minutes then turn over and microwave for another 1 1/2 minutes. (if you have a particularly strong microwave cook at 45 second increments)
• If your chips are not crisp after the 3 minutes continue to microwave in 30 second increments until done.
• Repeat this step until all the chips are cooked. They should be dry and crispy when finished. Enjoy immediately or store in an air tight container for up to 2 days.

Nutrition

Calories: 48kcal | Carbohydrates: 5g | Fat: 2g | Sodium: 48mg | Potassium: 94mg | Sugar: 1g | Vitamin A: 3690IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.2mg

The post Microwave Sweet Potato Chips (Microwave Snacks) appeared first on Gemma’s Bigger Bolder Baking.

I have made over a hundred Microwave recipes both sweet and savory but I have to say these new microwave snack recipes might be my new favorite. These microwave kale chips are made with just 3 ingredients, take 3 short minutes and are super healthy. What more could you ask for from a snack?

This popular snack is high in fiber with no fat making it the perfect thing to eat if you’re trying to keep your snacks clean. I see these in all kinds of grocery stores but I so much prefer to make my own. These Microwave Kale Chips are a great way to use leftover kale and my favorite part is that this recipe allows for so much room to experiment. I like to add whatever seasoning I have around like chipotle powder, garlic powder or dry herbs! You must add these to your snack repertoire; they are a winner!

Do you want more Microwave Snack recipes? Check out my Microwave Sweet Potato Chips & Microwave Sweet and Spicy Nuts.

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Microwave Kale Chips Recipe

Enjoy Microwave Snacks in minutes with my Microwave Kale Chips recipe that will give you a crispy, delicious and healthy snack in minutes!

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 5 -7

Author Gemma Stafford

Ingredients

• 1 bunch curly kale , ribs trimmed away and discarded and leaves torn into 2-inch pieces
• 2 tablespoons olive oil
• Sea salt to taste

Instructions

• Line a large microwave safe plate with parchment paper.
• Wash and thoroughly dry your kale.
• Tear your kale into roughly two inch pieces then toss the kale in olive oil and sea salt.
• Arrange on your plate and microwave for 3 - 3 1/2 minutes. If they are not super crisp continue to microwave in 30 second increments until the kale is crispy and crunchy.
• Enjoy immediately or store in an air tight container for up to 2 days.

The post Microwave Kale Chips (Microwave Snacks) appeared first on Gemma’s Bigger Bolder Baking.

This recipe is a great one to keep in your back pocket. Whether it be for entertaing, afternoon snacking or your kid’s lunches, who doesn’t love delicious spiced mixed nuts? For those of you who didn’t know, you can toast nuts in the microwave! After a quick toast I add spices, honey and siracha and pop the nuts back in the microwave for just a few short minutes.

I love the balance between sweet honey and spicy sriracha. There is something so satisfying about a snack that is both sweet and savory. The finished mixed nuts taste just like they’ve been toasting up in the oven.

They are crunchy, sticky and golden brown, truly the perfect spiced mixed nuts. I love to give these as gifts or serve them with drinks and appetizers. No one would ever know they were made in minutes in the microwave. You must give this recipe a try!

Do you want more Microwave Snack recipes? Check out my Microwave Sweet Potato Chips and Microwave Kale Chips.

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Microwave Sweet and Spicy Nuts

Enjoy Microwave Snacks in minutes with my Microwave Sweet and Spicy Nuts recipe that will give you warm toasted snacks in minutes!

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 8 -10 servings

Author Gemma Stafford

Ingredients

• 2 cups (10oz/300g) mixed nuts of your choice
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 3 teaspoons honey
• 2 teaspoons Sriracha

Instructions

• Put the nuts in a microwave safe bowl and allow to "toast" in the microwave for 2 minutes. The nuts will not turn brown but they will smell nicely toasted.
• Next add all of the seasonings into your bowl and stir to combine.
• Microwave on high heat for 2 1/2- 3 minutes in 30 second increments, stirring each time.
• Remove form the microwave and transfer the nuts to a baking tray lined with parchment. Allow to set and cool for 5-10 minutes then enjoy!

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