These two healthy snack recipes are great for anytime! Apple Chips and Chocolate Banana Bites are allergy friendly and gluten free
I just got a new issue of Clean Eating Magazine this week and found some cool snack recipes to try out. I made the Crispy Apple Chips and the Chocolate Banana Bites and loved both! These recipes are fruit based, kid friendly, and easy to make. There are a bunch of other recipes in the magazine I am excited to try out this week!
Clean Eating is a good magazine that features clean, family-friendly food that is easy on your wallet. They also feature recipes for special diets and allergy-concerns.
Crispy Apple Chips
Slice 3 apples cross wise to about 1/8″ thin with either a sharp knife or mandolin slicer. Line some cookie sheets with parchment paper and arrange the slices on the cookie sheets making sure they do not overlap. I made these following the recipe, but found that the time/temperature needed to be different for better results.
The recipe says to cook at 275 degrees F for 2 hours, but by 45 minutes mine started to get a little bit brown. Some were crisp, but others were still soft. I think the next time I make these, I will lower the temperature to 200 or 225 degrees F and cook a bit longer (maybe 1 to 1-1/2 hours).
If your kids are a bit picky about the center of the apple chips, you can core the apple first and then slice them.
Homemade Apple Chips
- 3 apples skin on
- ground cinnamon optional
- Slice apples cross wise to about 1/8" thin with either a sharp knife or mandolin slicer.
- Line some cookie sheets with parchment paper and arrange the slices on the cookie sheets making sure they do not overlap. Sprinkle with cinnamon if you like.
- Bake the apple slices at 200 degrees F for 1-2 hours, checking after 45 minutes. You want these to be crispy, but not burnt. After 1 hour, check every 30 minutes. If some slices get crispier sooner, remove them from the pan first while the others dry more
- Once the apple chips are dry enough, set them on a cooling rack to cool.
- Allow to cool completely before storing in a sealed container for up to 7 days. Enjoy!
Chocolate Banana Bites
This recipe is even easier than the first one and you don’t even need an oven. Slice 2 bananas into 24 pieces (about 1/2″ thick). Heat 2 ounces chocolate in a small microwaveable bowl in 30 second intervals until melted.
Dip 1 side of the banana into the chocolate and place chocolate side up on a parchment-lined cookie sheet and freeze until the chocolate is set and the bananas are frozen through. Enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist