Healthy Snack Recipes

Serves 4 | Finish in Chips - 30 min; Shrimp Salad - 35 min; Pecans - 15 min

Homemade Sea Salt & Dill Potato Chips:
Oven baked and nutritious, this recipe for Homemade Sea Salt and Dill Potato Chips recipe is light on salt and heavy on dill flavor. You’ll have plenty of fans when serve this healthier version of one of America’s favorite snacks.
Shrimp Salad Bites:
Petite and pretty, Shrimp Salad Bites are perfect for appetizers and snacks. For a picturesque presentation, serve these mini salads on tasting plates with miniature forks.
Brown Sugar Roasted Pecans:
When mixed with brown sugar other spices and flavorings, pecans seem to be the most candy-like of all nuts. Pour on the Litehouse Pear Gorgonzola Vinaigrette Dressing for heightened flavor and a glossy finish.


Homemade Sea Salt & Dill Potato Chips:,
4 medium to large Yukon Gold potatoes,
2 Tbsp. Extra Virgin Olive Oil plus more for brushing on potatoes,
Coarse sea salt,
1 Tbsp. Litehouse Instantly Fresh Dill (more if desired),

Shrimp Salad Bites:,
1 pound 21-25 count-per-pound shrimp (raw tail-on peeled and cleaned),
¾ cup Litehouse Zesty Italian Vinaigrette,
1 large zucchini peeled and sliced thinly,
1 bag assorted salad greens,
21-25 spears pickled asparagus (store bought),
1 Tbsp. white sesame seeds,
1 Tbsp. black sesame seeds,

Brown Sugar Roasted Pecans:,
1 pound raw pecan halves,
¼ cup Tbsp. Litehouse Pear Gorgonzola Vinaigrette,
¾ cup free-flowing brown sugar,


Homemade Sea Salt & Dill Potato Chips:

1. Preheat oven to 375 degrees. Wash and scrub potatoes. Cut out the potato eyes if you wish but leaving them helps the chips have a more rustic appearance. Using a mandolin, slice each potato thinly—about 1/16 inch for typical potato chips or 1/8-inch for thicker chips. Drop potato slices into ice-cold water and repeat until all potatoes are sliced.

2. Spread the potato slices on a clean kitchen towel and cover with another clean kitchen towel. Press lightly to dry potatoes slices.

3. Add one Tbsp. olive oil to each sheet pan and spread evenly across pan. Arrange potato slices on pan close but without touching. Bake for 15 minutes until edges are brown.

3. Remove chips from oven and sprinkle sea salt lightly over chips, followed by Litehouse Instantly Fresh Dill. Serve warm or at room temperature.

Shrimp Salad Bites:

1. Place shrimp in medium saucepan and boil until shrimp begin to curl and turn pink, signaling that they are done. Remove shrimp and place them in a glass bowl. Cool shrimp to room temperature, then pour Litehouse Zesty Italian Dressing over shrimp. Marinate in refrigerator for 15-20 minutes.

2. Place zucchini slices on appetizer or tasting plates. Slice each asparagus spear to two inches in length. Top each zucchini slice with a piece of lettuce, one shrimp, and one asparagus spear. Spoon a bit of the vinaigrette over each salad bite. Garnish with sesame seeds, alternating white and black sesame seeds. Position a tasting fork in the middle of each salad, using the zucchini slices to anchor the forks. Serve immediately.

Brown Sugar Roasted Pecans:

1. Preheat oven to 350 degrees. Place pecan halves in large bowl for mixing. Pour in Litehouse Pear Gorgonzola Vinaigrette and brown sugar. Mix thoroughly and bake in oven for 10 minutes. Check pecans after five minutes and stir to help prevent sticking. Serve warm.

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