VEGGIE CHIPS
| Ingredients: ●1 Beet ●1Golden beet ●1Zucchini ●1 Golden zucchini ●1 Sweet potato ●1 bunch Kale ●10 Brussel sprout ●1-2 tbsp Olive oil ●2 tsp Black pepper 2 tsp Garlic powder | Directions: 1. Preheat oven to 200 °F. 2. Slice the veggies consistently as thinly as possible. This will ensure even baking and crispiness. 3. For extra crispiness, soak the potatoes in water for 10-20 minutes to release some starch from the potatoes. Once soaked, rinse the potatoes under cold water. 4. Spread the veggies onto a paper towel and pat them dry. Then place the veggie sliced into a large bowl and pour the oil, pepper and garlic powder on top. Toss well. 5. Lay the veggie slices in a single layer onto parchment paper (or an oven rack). Make sure the slices aren’t touching. 6. Bake for 20 minutes at 200 °F. 7. Allow to cool. |
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CHEDDAR RANCH POPCORN CHICKEN
| Ingredients:
●2 chicken breasts ●2 cups cheese ●2 cups milk ●1 packet ranch dressing mix 3 cups cheese crackers Oil for frying | Directions:
1. Chop chicken breasts into pieces. |
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“LAYERED” DRINK
| Ingredients:
●Gatorade (different kinds of color) Sprite | Directions:
1. Freeze the gatorade in an ice cube tray. 2. After frozen, place the ice cubes in a cup, and pour the sprite in. 3. Enjoy! |
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