When 3 p.m. rolls around, there’s nothing we crave more than a crunchy snack that’s satisfying but doesn’t leave us feeling guilty. This seemed to be a bit of a challenge, until we tried Kettle Head Popcorn. Located in Denver, CO, the folks at Kettle Head combine organic popcorn with local ingredients for five stellar popcorn flavors, each one more unique and crave-worthy than the last. Each flavor is gluten-free, as well as either all-natural, vegetarian or dairy free, too.
Our mid-day snack craving was sufficed with the Toasted Cinnamon, Spicy Southwest, Denver Cheddar and Kettle Corn flavors, and it was truly tough to pick a favorite. The original kettle corn was just sweet enough and definitely left us feeling a bit nostalgic to the carnival days. Toasted Cinnamon was sweet and warm; we’d imagine it would go great with mixed nuts. The Denver Cheddar was savory and succulent, and tasted completely natural (no bright orange fingers here!). And the Spicy Southwest definitely warmed up our taste buds, with flavors of chili peppers and southwest spices. We hear it goes great with beer!
Kettle Head delivers nation-wide and delivery is free in Denver and the surrounding areas. You can order a small bag just to try it out or even a 1-gallon tin to feed the masses. Trust us, this stuff will go fast, so be prepared to share.
If you’re not looking forward to a chocolate-filled Valentine’s Day, here’s a reason to get excited for February that can last all month long: It’s National Sweet Potato Month AND National Snack Food Month! Don’t get us wrong, we love both foods separately just the way they are (hello, Maple-Mashed Sweet Potatoes, Honey-Bacon Snack Mix and Chocolate-Banana Melts), but why choose one or the other when you can have both in the form of Sweet Potato Chips? All it takes are three ingredients and a little TLC, and you’ve got yourself a perfectly healthy snack (that, in our opinion, wins over a box of chocolates any day). Get the recipe below, and happy snacking!
2 large sweet potatoes, peeled and halved crosswise
Fine sea salt
Olive oil cooking spray
1. Using a mandoline or handheld slicer, slice the potatoes 1/16 inch thick.
2. Place the potato slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees. Lightly coat 2 baking sheets with cooking spray.
3. Working in batches, place potato slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining potato slices.