I’m planning to share some crispy snack food recipes this month in my Twice as Tasty column for the Flathead Beacon. They’re great for those days when you can’t seem to get rid of the munchies but aren’t really hungry. I often make them before road trips, when it’s easy to plow through a whole bag of potato chips as dull miles of endless farm fields roll by.

My crispy homemade snacks are healthier than that bag of chips, seasoned for flavor, and made from ingredients available year-round. The ones I share this week pare down sheets of seaweed into bite-sized squares—just like the roasted seaweed snacks that have become popular on grocery store shelves but without all of that single-use plastic packaging. Making your own lets you control the flavor too. I often make mine from the scraps left after trimming the sheets down for homemade sushi rolls.

Learn more about using seaweed and get the complete recipe for Homemade Roasted Seaweed Snacks in my column.

Make it, share it.
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Twice as Tasty

Excited about replacing your potato chip intake with more homemade snacks? Here are just a few other low-sugar, snackable recipes on the blog. You can find more snacking foods, from dips to cookies, in the recipe index.

• Corn Kernel Muffins with Sage
• Ginger-Spiked Carrot and Apple Pickle
• Homemade Fruit Leather: Most Requested
• Savory Herb and Sour Cream Scones
• Spiced and Roasted Pumpkin Seeds
• Spring Asparagus Pickles
• Sweet Vinegar-Pickled Eggs
• Twice-Baked Sourdough Pita Chips

I shared one of my other favorite crunchable snack foods, Crispy Sprouted Lentils, in this article for Clean Plates. You can find more of my work off the blog here.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.