sides/snacks

Sweet Potato Casserole with Pecan Crumble Topping

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Yields 10 servings

My family begs me to make this recipe for every holiday throughout the year, especially Thanksgiving. Sweet potatoes are so delicious and so good for you!   This recipe is super easy to prepare and tastes way more like a dessert than a side dish.  And the pecan crumble topping is ridiculous! Give it a try and I promise it will become a favorite in your house too!

Ingredients

For the filling:

  • 4 cups mashed sweet potatoes (about 4-5 medium sized potatoes)

  • ¼ cup organic coconut sugar

  • 2 tablespoons maple syrup

  • 2 eggs beaten (preferably pasture-raised)

  • ½ cup milk (I use unsweetened almond or coconut milk but you can use whatever you like)

  • ½ teaspoon salt

  • 1/4 cup melted organic grass-fed butter or ghee

  • 1 teaspoon vanilla extract

For the topping:

  • 1 cup organic coconut sugar

  • ½ cup all-purpose flour (use almond flour or other gluten-free flour to make gluten-free)

  • 1/3 cup organic grass-fed butter or coconut oil

  • 1 1/2 cups chopped pecans

Preparation:

  • Roast sweet potatoes at 400 degrees for about 45-50 min or until soft. Remove from oven and let cool. When cool enough to handle, scoop inside of sweet potatoes into a large mixing bowl. Combine with coconut sugar or maple syrup, eggs, milk, salt, butter and vanilla. Mix together and pour into a greased 13x9 inch-baking dish.

  • To prepare the topping, in a separate bowl combine the coconut sugar, flour, melted butter or coconut oil and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees for 35 to 45 minutes.

  • Enjoy!

Roasted Lemon and Sumac Cauliflower

Roasted Cauliflower with sumac and lemon.jpg

Serves 4

A great way to use Sumac is with roasted vegetables. In this yummy side dish it adds a bold tart flavor that tastes great with the natural sweetness of the roasted cauliflower!

Ingredients:

  • 1 head of cauliflower, cut into florets

  • Juice and zest of 2 lemons

  • 1-2 tbsp. ground sumac (leave a little to sprinkle on top before serving)

  • 1 tsp. garlic powder

  • ½ cup of parsley chopped

  • 1/3 cup olive oil

  • Salt and Pepper

Preparation:

  • Preheat oven to 375 degrees.

  • Combine cauliflower, oil, sumac, garlic, lemon zest, salt and pepper. Toss well and place onto baking sheet.

  • Roast until lightly browned, around 20-30 minutes.

  • Transfer cauliflower to a bowl, add parsley and drizzle with lemon juice and toss. Season with additional salt and pepper if needed.

  • Finally, sprinkle a drop more sumac on top, serve and enjoy!

Spicy Butternut Squash Fries with Avocado Dip

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Serves 4

These spicy butternut squash fries are probably the most delicious preparation of butternut squash that I’ve ever eaten.  Nice and crispy on the outside and the spicy seasoning makes it so my kids can’t devour them fast enough!  They’re super easy-to-prepare and make the perfect side for any dinner!

Ingredients:

  • 1 large or 2 medium butternut squash
  • 1-2 tablespoons extra virgin olive oil, avocado oil or coconut oil
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • 1 tsp. paprika
  • Sea salt and freshly group pepper to taste

Ingredients for mashed avocado:

  • 1-2 avocados, mashed
  • Juice of 1 lemon
  • Sea salt
  • 1-2 tsp. red pepper flakes

Preparation:

  • Preheat oven to 375 convection or 400 degrees. 
  • With a chef knife, cut both ends of the squash.  Then slice vertically into two halves.  Scoop out the seeds and set aside to make a yummy snack .  (Try my recipe for roasted squash seeds)
  • Slice the squash into horizontal pieces to resemble French fries.
  • Throw squash into a bowl; add the oil and the spices.  Toss to coat all pieces evenly.
  • Place squash on a baking sheet and bake for about 30-40 minutes, flipping them halfway for even roasting on both sides.
  • For extra crispy fries you can finish them off on broil for 2-3 minutes.
  • Enjoy with mashed avocado mixed with lemon, sea salt and red pepper flakes.
  • Enjoy!

Broiled Grapefruit

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Serves 1

Grapefruit is as delicious hot as it is cold - perfect for a warm breakfast on a cold day.  This recipe uses a naturally sweet topping to balance out the citrusy sourness and broiling caramelizes everything a little, melting it into the tangy grapefruit underneath.  You can leave out the honey if you like the sourness with your sweet, but even with the honey, this is a super low-sugar way to enjoy this delicious and healthy fruit!

Ingredients:

  • Grapefruit
  • Raw organic honey
  • Organic cinnamon
  • Sliced fruit (I used organic strawberries) 
  • Chopped walnuts

Preparation: 

  • Preheat broiler.
  • Cut grapefruit in half and place on a baking sheet.
  • Sprinkle grapefruit generously with cinnamon.
  • Place strawberries and chopped walnuts on top.
  • Drizzle honey on top of each half (optional).
  • Place the grapefruit under the broiler until slightly browned, about 4-5 minutes.
  • Remove from oven and enjoy while still warm.

Herb Roasted Golden Vegetables

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Serves 4-6

During the fall and winter months, roasted veggies are a deliciously healthy way to feed our cravings for warm, comforting and filling foods.  This combination is made up of vegetables that are in season so they’re exceptionally flavorful and packed with fiber, antioxidants, vitamins and minerals.  This also makes a beautiful and impressive side dish for entertaining that’s really easy to make!

Ingredients:

  • 2 cups Carrots, sliced
  • 2 cups Red Onions, sliced
  • 2 cups Golden Beets, sliced
  • 2 cups Sunchokes, sliced
  • 3-4 tablespoons healthy oil of your choice  (Coconut, Olive or Avocado)
  • 3 tablespoons chopped Thyme and Rosemary
  • ½ -1 cup fresh Sage leaves
  • Salt and Pepper
  • 1 tablespoon chopped Parsley as garnish 

Preparation:

  • Preheat oven to 375 degrees.
  • Toss vegetables in oil and season generously with salt and pepper. 
  • Roast veggies for about 20 minutes, check and then toss on the baking sheet and cook for another 5-10 minutes or until veggies are almost tender and just starting to brown.  
  • Sprinkle veggies with thyme and rosemary combination and sage leaves and toss everything again on the baking sheet. 
  • Roast for about 10 more minutes or so until sage is crisp, the veggies are tender and perfectly browned.
  • Enjoy!

Spicy Roasted Brussels Sprouts

Serves 4

This is my go-to recipe for Brussels Sprouts.  It’s simple, healthy and delicious.  It’s a yummy Thanksgiving side or anytime dish.  Not only are these salty and crunchy little cabbages so easy to prepare, they’re packed with fiber, folic acid, vitamins C, K and several key antioxidants!  

Ingredients:

  • 1 lb Brussels Sprouts
  • 2 tbsp. Olive Oil
  • 2 tsp. Dijon mustard
  • ½ - 1 tsp. Sea Salt
  • ½ tsp. Red Pepper Flakes

Preparation:

  • Preheat oven to 400 degrees.  
  • Wash, trim and cut Brussels sprouts in half.
  • Mix olive oil, mustard, salt and red pepper flakes in a bowl.
  • Toss sprouts in olive oil mixture until evenly coated. 
  • Arrange in one evenly spaced layer on baking sheet.
  • Roast until wilted and starting to brown, about 20 minutes.  
  • Remove any sprouts that are brown and crispy.
  • Using a spatula flip remaining sprouts to make sure everything is coated in oil.  Put back in the oven and continue to roast for about 15-20 minutes or until tender and golden brown.
  • Serve and Enjoy!

Stuffed Roasted Acorn Squash

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Serves 4

These delicious stuffed acorn squashes are the perfect side dish for Thanksgiving!  They are even filling enough to be a main on the table for a meatless Monday meal! The filling tastes like rich, creamy risotto and can easily be used as a yummy gluten-free version of stuffing on Thanksgiving (or any other time) as well!

Ingredients:

  • 2 acorn squash (halved crosswise and seeded)
  • 3-4 tbsp. olive oil
  • 1 1b. Shitake mushrooms, diced small
  • 1 medium yellow onion, diced small
  • 2 tbsp. fresh or dried thyme
  • 2 cups short-grain brown rice
  • 2 cups vegetable broth
  • ½ cup roasted seeds (I used Delicata Squash seeds that I had roasted a few days ago) but use whatever you like - pumpkin, sunflower etc.
  • 1 tsp. chopped parsley for garnish
  • ½ cup shaved or grated parmesean cheese (optional if vegan)
  • Salt and freshly ground pepper to taste

Preparation:

  • Preheat oven to 450 degrees.
  • Season cut sides of squash with salt and pepper, drizzle with olive oil and place squash cut sides down on a rimmed baking sheet.  Cover tightly with foil and roast until tender, about 30-35 minutes.
  • In a skillet heat remaining olive oil over medium heat.  Add onion, mushrooms and thyme; season with salt and pepper. Saute until mushrooms are golden, about 8-10 min. 
  • Meanwhile add rice and vegetable broth to a medium saucepan.  Bring to boil and add onion, mushroom, thyme mixture.  Reduce to simmer, cover for about 45 min until liquid is absorbed.
  • Remove squash from oven and turn on the broiler.  Scoop out a few tablespoons of flesh from each squash half and stir into the rice mixture.  Mix in seeds.  Season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan (optional), and broil until melted, about 2 minutes.
  • Top with chopped parsley.
  • Serve and enjoy!

Roasted Sunchokes (Jerusalem Artichokes) with Sage and Rosemary

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Serves 4

If you’ve never had sunchokes you must give them a try! These tubers are actually a species of sunflower plants and are one of my all-time favorite veggies, in season during the fall and winter months.  This delicious root veggie has a nutty, slightly sweet flavor and is packed with health benefits! They are a good source of iron and potassium, vitamins A, C, E, high in fiber, low in calories and are an exceptional prebiotic that supports beneficial intestinal bacteria which promotes overall good health!

Ingredients:

  • 1 pound Sunchokes
  • ¼ cup Olive Oil
  • 1 tablespoon chopped Rosemary
  • ¼ cup whole Sage leaves
  • Salt and Pepper 

Preparation:

  • Preheat oven to 375 degrees.  
  • Scrub sunchokes under cold running water and cut into 1/4 inch thick pieces.
  • Toss with olive oil, salt and pepper and arrange pieces in one evenly spaced layer on baking sheet.
  • Roast until sunchokes are starting to brown, about 20 minutes.  
  • Remove from oven and sprinkle with rosemary and sage leaves.
  • Using a spatula flip sunchokes and herbs to make sure everything is coated in oil, put back in the oven and continue to roast for about 15-20 minutes or until tender and golden brown.
  • Serve and Enjoy!

Roasted Delicata Squash Seeds

Roasted Delicata Squash Seeds.jpg

Don’t throw away the seeds from your pumpkin or squash!  Roasted seeds are a delicious autumn treat that is packed with protein, fiber, vitamins and minerals and are so easy to make.  These Delicata squash seeds taste like buttered popcorn and make the perfect salty, crunchy, toasty snack you and your family will love!

Ingredients:

  • Delicata squash
  • Olive Oil
  • Salt and Pepper

Preparation:

  • Preheat oven to 300 degrees.
  • Cut squash and scoop the seeds from the cavity.  Place in colander under running water and remove any squash flesh.
  • Dump seeds on paper towel and allow to dry.
  • When seeds are dry place them on a baking sheet and drizzle with small amount of oil, sprinkle with salt and pepper.
  • Toss the seeds until they are evenly coated and roast until they are just starting to brown, about 20-25 minutes, stirring about halfway through.
  • Remove seeds from oven and let cool.
  • Enjoy immediately or keep for a few days in an airtight container.

Roasted Delicata Squash

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Serves 4

This Delicata squash if one of my favorite side dishes to prepare!  It’s so simple, so pretty and absolutely delicious! Roasting brings out its delicate sweetness and gives the squash a rich and creamy texture.  It also saves you time in the kitchen because you don’t need to peel the skin as you do with most other kinds of squash.  The skin is not only edible it’s packed with tons of fiber, vitamins and minerals. 

Ingredients:

  • 2 Delicata Squashes sliced into rings with seeds removed
  • 2 tablespoons Olive Oil
  • 1 teaspoon chopped Thyme (preferably fresh herbs but dried is fine too)
  • 1 teaspoon chopped Rosemary
  • 1 teaspoon chopped Sage
  • ½ cup whole Sage leaves
  • Salt and Pepper 

Preparation:

  • Preheat oven to 425 degrees.  
  • Clean squash by running under water and scrubbing away any dirt with you hands.  Cut and remove seeds and arrange squash in a single layer on baking sheet.  Coat both sides of squash with olive oil and sprinkle with herbs.  Season with salt and pepper.  
  • Roast until squashes are starting to brown and caramelize, about 20 minutes.  Using a spatula flip squashes and continue to roast for about 15 minutes or until tender and golden brown.
  • Serve and Enjoy!

Avocado Toast with Radishes, Dill and Microgreens

Makes 1 serving

This open-faced toasted sandwich is the perfect breakfast! Ezekiel bread toasted to golden perfection, slathered with creamy mashed avocado, and topped with paper-thin radish slices, dill and microgreens.  It’s all incredibly easy to put together and the combination is amazing!  

Ingredients:

  • 2 pieces Ezekiel bread
  • 2-3 Radishes, sliced thin (I used a mandolin)
  • 1 Avocado, mashed
  • 1 Lemon
  • 4-5 springs of Dill, chopped
  • 1 small handful Microgreens (I used Radish-Daikon Microgreens)
  • Sea salt
  • Freshly ground black pepper

Preparation:

  • Toast Ezekiel bread.
  • Halve the avocado and scoop the flesh into a small bowl.  Using a fork, smash the avocado into a creamy mixture.
  • Using a mandolin or sharp knife, thinly slice the radishes.
  • Spread each piece of toast with the smashed avocado, layer the radish slices, sprinkle the dill on top and add the microgreens.  
  • Squeeze lemon on top and sprinkle with salt and pepper.
  • Enjoy! 

Roasted Carrots and Parsnips

Serves 4

I love this combo of roasted Carrots and Parsnips. Parsnips are Carrots' sweeter “cousins” with a rich, nutty flavor and when paired together, make a really delicious and super easy-to-prepare side dish!

Ingredients:

  • 3-4 large Carrots
  • 3-4 large Parsnips
  • 2 tablespoons healthy oil of your choice  (Coconut, Olive or Avocado)
  • 2 tablespoons chopped Parsley, Rosemary or Dill 
  • Salt and Pepper

Preparation:

  • Preheat oven to 400 degrees.
  • If using Coconut Oil, melt in saucepan, otherwise skip this step.
  • Wash and cut Carrots and Parsnips into long rectangular pieces. (You don’t have to peel; the skin has lots of good stuff like fiber).
  • Toss the veggies with oil in a bowl and then spread on baking sheet.
  • Season with salt and pepper.
  • Roast for about 20 minutes, check and then toss on the baking sheet and cook for another 20 minutes or until veggies are tender and lightly browned.  
  • Sprinkle with Parsley, Dill or Rosemary and enjoy!

Guacamole Cups

Yields 8 servings

These super yummy easy-to-make avocado cups served with slices of jicama are the perfect healthy and delicious appetizer or snack.  

Ingredients:

  • 3 medium avocados (Hass) pitted and halved
  • juice of 1 lime
  • 1/4 cup red onion, minced
  • ¼ cup mango, cubed
  • ½ cup diced radishes
  • 1 clove garlic, mashed (friends who prefer no garlic or no onion; no problem, just omit what you don’t want, it still comes out amazing!)
  • 1 tbsp. chopped cilantro
  • Plenty of salt and fresh pepper to taste

Preparation: 

  • Scoop out the pulp from the avocados in place in a medium bowl.  Slightly mash with a fork or a potato masher leaving some larger chunks. 
  • Add the rest of the ingredients to the bowl and stir until they’re well mixed.
  • Add salt and pepper to taste. 
  • Serve with sliced jicama.
  • Enjoy!

Roasted Root Veggie Chips

Serves 4

Satisfy that craving for something crispy with homemade, healthy, delicious veggie chips! My family couldn’t eat these fast enough!  I used golden beets, purple potatoes, sweet potatoes and celery root.  With a little bit of salt and good quality oil like extra virgin olive oil or coconut oil you can turn any firm, flavorful tuber or root veggie into a delicious salty chip that your family won’t be able to resist!

Ingredients:

Preparation:

  • Preheat oven to 400 degrees.
  • Peel celery root and beets.  Wash the potatoes but you can leave the skin on.
  • Slice all the veggies as thinly as possible (I used a mandoline) about 1/16 inch thick.
  • Place a wire cooling rack over a rimmed baking sheet; lightly mist rack with olive oil or coconut oil cooking spray.
  • Lay vegetable slices on rack as close together as possible without overlapping.  Spray lightly with olive oil and season with salt.
  • Bake for 10 minutes and then flip slices and bake for another 10 minutes.  Continue baking slices in 3-5 minute intervals, removing slices that are turning golden and beginning to crisp (vegetables will crisp further as they cool).   Continue until all slices are done.
  • Sprinkle with parsley (optional) and enjoy!

Sautéed Asparagus, Shitake Mushrooms, Arugula and Spinach

Makes about 2 servings

This is one of my favorite sautéed vegetable medleys to make as a side dish to any entrée.  It’s delicious, packed with vitamins, minerals, antioxidants and takes no time to make. You can easily replace a vegetable here and there, too, if you prefer another one or don’t happen to have one of these on hand.

Ingredients:

Preparation:

  • Heat 1 tablespoon coconut oil, ghee or grass-fed butter in a large skillet over medium-high heat.  
  • Cook and stir asparagus until just tender about 3 minutes.  Season with salt and pepper.
  • Add mushrooms and sauté for another 3-4 minutes.  Add in the Coconut Aminos and stir.
  • Add spinach and arugula to skillet and sauté until wilted and other vegetables are starting to turn a golden brown, about 5-7 more minutes.  Taste and if needed add more salt and pepper to taste.
  • Remove from skillet and top with Eden Shake Sesame and Sea Vegetable Seasoning.
  • Enjoy!

Gluten Free Pumpkin Bread

Makes 1 loaf

My daughter and I took a classic recipe for pumpkin bread and substituted some of the ingredients to make a "healthier version" by using a mix of almond and coconut flour instead of white flour and sweetened it naturally using maple syrup and honey instead of regular sugar.  We also added our "signature topping" using crushed chopped walnuts and pecans. It came out super moist, fluffy and delicious!  You can store it in the refrigerator for about a week, or slice and freeze and then defrost individual slices, by either letting them rest at room temperature or warm in the toaster. 

Ingredients:

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 4 eggs
  • ¾ cup pumpkin puree
  • 1 tablespoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • ¼ cup maple syrup
  • 1 tablespoon honey
  • ¼ cup coconut oil (I melted it in a saucepan on the stove)

For the topping:

  • ¼ cup chopped walnuts
  • ¼ cup chopped pecans
  • 3 tablespoons coconut sugar (use more of less depending on how sweet you want it)
  • 2-3 tablespoons almond flour
  • 3-4 tablespoons coconut oil (melted)

Preparation:

  • Preheat oven to 325 degrees.
  • Combine all dry ingredients in a bowl.
  • Combine all wet ingredients in another bowl.
  • Pour the wet ingredients into the dry ingredients and mix until well combined.
  • Pour batter into a greased 9 x 5 inch loaf pan.
  • Combine topping ingredients in a separate bowl until it reaches a crumble consistency.  
  • Top the loaf with the crumble topping and bake for 50-55 minutes.
  • Enjoy!

Sweet Potato Casserole with Pecan Crumble Topping

sweetpotatoe.JPG

Yields 10 servings

My family begs me to make this recipe for every holiday throughout the year, especially Thanksgiving. Sweet potatoes are so delicious and so good for you!   This recipe is super easy to prepare and tastes way more like a dessert than a side dish.  And the pecan crumble topping is ridiculous! Give it a try and I promise it will become a favorite in your house too!

Ingredients

For the filling:

  • 4 cups mashed sweet potatoes (about 4-5 medium sized potatoes)

  • ¼ cup organic coconut sugar

  • 2 tablespoons maple syrup

  • 2 eggs beaten (preferably pasture-raised)

  • ½ cup milk (I use unsweetened almond or coconut milk but you can use whatever you like)

  • ½ teaspoon salt

  • 1/4 cup melted organic grass-fed butter or ghee

  • 1 teaspoon vanilla extract

For the topping:

  • 1 cup organic coconut sugar

  • ½ cup all-purpose flour (use almond flour or other gluten-free flour to make gluten-free)

  • 1/3 cup organic grass-fed butter or coconut oil

  • 1 1/2 cups chopped pecans

Preparation:

  • Roast sweet potatoes at 400 degrees for about 45-50 min or until soft. Remove from oven and let cool. When cool enough to handle, scoop inside of sweet potatoes into a large mixing bowl. Combine with coconut sugar or maple syrup, eggs, milk, salt, butter and vanilla. Mix together and pour into a greased 13x9 inch-baking dish.

  • To prepare the topping, in a separate bowl combine the coconut sugar, flour, melted butter or coconut oil and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees for 35 to 45 minutes.

  • Enjoy!

Mini Zucchini Pizzas

1 large zucchini yields around 4 servings

These little pizzas are absolutely delicious and taste so much like real pizza that you won’t even miss the crisp crust.  They’re perfect for a party appetizer or to make as an after school snack with your kids.  My son, who had NEVER even come close to eating zucchini, can scarf down 20 of these in no time!  And the best part is that zucchini is a super healthy swap in for pizza crust – it’s packed with antioxidant, anti-inflammatory, anti-microbial and anti-cancer benefits!  

Ingredients:

  • 1 large zucchini (yellow or green)
  • Rao’s marinara sauce
  • Organic shredded mozzarella cheese
  • 1 tsp dried oregano
  • 2 tsp chopped fresh basil
  • Pink Himalayan sea salt to taste (optional)
  • Olive oil

Preparation:

  • Preheat oven to 375 degrees.  
  • Cut zucchini into ¼-inch thick rounds.
  • Coat 13x9 baking dish with olive oil and place zucchini rounds on dish.  
  • Top zucchini with a small amount of sauce, a little bit of cheese, sprinkle with oregano and top with basil.  Sprinkle lightly with salt if desired.
  • Bake for 7 minutes or until cheese is melted.
  • ENJOY!

Apple and Nut Butter Slices

Serves 1-2

Any way you “slice” it kids will love these apple and nut butter slices!  Not only are they a healthy, fiber-packed after school snack or dessert but I love that kids can make it themselves in just a few minutes!  As for the toppings, the sky’s the limit!  Play around and see what you like and add any other toppings that you think will be delicious!

Ingredients:

  • 1 apple, cored and thinly sliced
  • Almond butter (or any other nut or seed butter)
  • Chopped nuts
  • Unsweetened coconut
  • Organic dark chocolate chips
  • Dried Fruit
  • Granola
  • Honey

Preparation:

  • Spread almond or other nut/seed butter on top of apple.
  • Top each apple slice with your choice and amount of toppings.
  • Enjoy!

Crunchy Roasted Chickpeas

Yields about 2 servings

Chickpeas are a great source of protein (15 grams per cup!) and fiber, are super filling and roasting them makes them even more delicious! Try tossing these crunchy little bites into salads, mixing into a trail mix, or enjoying them on their own.  They are a great afternoon snack for kids, perfect for munching on while doing homework!  

Ingredients:

  • 1 can chickpeas (garbanzo beans); drained and rinsed or use cooked chickpeas and rinse
  • 1- tablespoon olive oil
  • 1/2 -1 teaspoon salt
  • 1/2 – teaspoon garlic powder
  • 1-2 teaspoons parmesan cheese (optional)
  • Parsley for garnish (optional)

Preparation:

  • Preheat oven to 400 degrees.  
  • Drain chickpeas and rinse well or cook chickpeas and rinse well.
  • Spread the beans out on a baking sheet in a single layer and dry them really well with a towel. The drier they are the better and crunchier they will turn out.  The key is to make sure they go into the oven without any water left on them.
  • Drizzle or spray with olive oil, and sprinkle with salt, garlic powder and parmesan cheese.
  • Bake for about 45 minutes, shaking the pan every 15 minutes or so to make sure they don’t burn.  
  • They should be golden brown and crunchy on the inside when they’re done.  
  • Sprinkle with chopped parsley and enjoy!