Yesterday I was craving a salty snack so I made this combination of popcorn, pecans and oven-baked veggie chips. I used rainbow carrots and beets to add some color.
For the popcorn:
1/3 cup of popcorn kernels
1 ½ vegetable oil, or coconut oil
For the beet and carrot chips:
1 medium purple carrot
1 medium yellow carrot
2 medium candy cane beets
2 tablespoons of olive oil
2 tablespoons of apple cider vinegar
1 cup of pecans
Preheat the oven to 190C/375F. Line a baking tray with parchment paper.
In a large pan with a lid, add the vegetable oil or coconut oil over medium heat. Once the oil is hot, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.
Peel the carrots and beets. Using a mandoline, thinly slice them. Place the slices in a bowl. Add the olive oil and apple cider vinegar. Using your hands, rub the slices with the oil and vinegar so they are all well coated.
Place the slices on a single layer in the prepared baking tray and sprinkle them with some salt. Bake for 15 minutes and then flip each slice. Finally bake for an extra 5-10 minutes. This is where you need to check, so they don’t burn. They might need a little less time depending on your oven and the thickness of the slices. Then transfer them to a cooling rack. Once the chips have cooled down, mix them with the popcorn and pecans. Serve right away and enjoy!