Brown-Bag Lunches & Snacks47
Sweet and Spicy
Apple Chips
HANDS-ON 1 0 M I N.
TOTAL 2 HR. 40 MIN.
Long, low-heat baking dehydrates the
apple slices so they become
wonderfully crunchy once they cool.
Ancho chile powder and cayenne
pepper lend moderate heat—adjust
the amount to suit your taste.2 (6-oz.) apples (such as Fuji or
Pink Lady)
1 Tbsp. light brown sugar(^1) ⁄ 2 Tbsp. honey
(^1) ⁄ 2 tsp. water
(^1) ⁄ 4 tsp. ancho chile powder
(^1) ⁄ 4 tsp. kosher salt
(^1) ⁄ 4 tsp. black pepper
(^1) ⁄ 8 tsp. cayenne pepper
- Preheat oven to 225°F with 1 oven
rack in top third of oven and 1 oven rack
in bottom third of oven. Line 2 baking
sheets with parchment paper. - Remove core from top 1 inch and
bottom 1 inch of each apple. Cut apples
crosswise into^1 ⁄ 8 -inch-thick slices.
Arrange slices in a single layer on
prepared baking sheets. - Stir together brown sugar, honey,
(^1) ⁄ 2 teaspoon water, chile powder, salt,
black pepper, and cayenne pepper in a
small microwave-safe bowl. Microwave
at high until bubbly, about 20 seconds.
Stir and brush over tops of apple slices.
- Bake apple slices at 225°F for 1 hour;
flip apple slices, and rotate pans from
top rack to bottom rack. Bake until
apple slices are firm and not sticky (they
should feel like dried fruit), about 1 more
hour. Remove baking sheets from oven.
Let cool completely on baking sheets.
SERVES 8 (serving size: 5 chips); CALORIES 38;
FAT 0g (sat 0g, unsat 0 g); PROTEIN 0g; CARB
9g; FIBER 1g; SUGARS 8g (added sugars 3g);
SODIUM 63mg; CALC 0% DV; POTASSIUM
1% DV
Brownie Energy Bites
HANDS-ON 20 M I N.
TOTAL 1 H R.
These two-bite treats taste rich and
indulgent, with no added sugar. Each
also contains 3g fiber and 3g protein.
We find one to be satisfying, but don’t
feel bad about eating two—that’s only
222 calories. Store chilled in an
airtight container for up to 1 week.
(^1) ⁄ 2 cup whole hazelnuts
12 whole Medjool dates, pitted and
roughly chopped
(^2) ⁄ 3 cup almond butter
(^1) ⁄ 3 cup unsweetened cocoa
2 Tbsp. water
1 tsp. vanilla extract
(^1) ⁄ 4 tsp. kosher salt
- Preheat oven to 350°F.
- Spread nuts on a small rimmed
baking sheet. Bake at 350°F until lightly
toasted, about 10 minutes, stirring once.
Cool 10 minutes. Rub off skins. Reserve
20 hazelnuts. Pulse remaining hazelnuts
in a food processor until finely chopped;
transfer chopped nuts to a small bowl. - Pulse dates in food processor until
almost pastelike. Add almond butter,
cocoa, 2 tablespoons water, vanilla, and
salt; process until well combined. Turn
mixture out into a bowl; divide into 20
equal portions. Roll each portion around
1 whole hazelnut to form a ball. (Mixture
will be oily.) Roll each brownie ball in
chopped hazelnuts to coat. Chill until
firm, about 30 minutes.
SERVES 20 (serving size: 1 brownie bite);
CALORIES 111; FAT 7g (sat 1g, unsat 6g); PROTEIN
3g; CARB 12g; FIBER 3g; SUGARS 9g (added
sugars 0g); SODIUM 47mg; CALC 4% DV;
POTASSIUM 4% DV