The perfect snack: Homemade kettle corn

Life has been changed forever.

Probably in a bad way, since my days will now be consumed by popcorn eating.

I’ve always loved popcorn.

Just ask the good folks at the Mayfair who always bare witness to an ecstatic Hilary running towards them as they give away gigantic bags of end-of-the-night popcorn. Ask anyone who goes to the fair with me. Ask Ariel who was nearly trampled to death at Bluesfest this year when I ran through the crowd in search of a popcorn seller.

Fact: I am investing in my health.

Lets look at the positives. Popcorn is better for you than chips. It’s also significantly cheaper. Okay, so I eat it in bed for breakfast sometimes, but really, doesn’t everyone?

But okay, if you aren’t currently a popcorn-in-bed eater, this recipe will convert you. I swiped this recipe off my friend and roommate Brittany who, if possible, would create an at-home version of every single snack food. Her blog is full of delicious, homemade concoctions. Go love it.

Anyways, the other night as Britt, Freya and I were settling in to watch Kill Bill, the former decided to whip up a batch of kettle corn. Even though Freya and I were sharing a large bowl (B separated hers to put nutritional yeast on it, typical), our popcorn was gone in an instant. Really, record-breaking time.

We needed to make more popcorn, and ran over to the corner store in desperation, searching for more corn kernels. They were closed, and we were left with only a half-sized, second serving. Probably wise.

Since that fateful night, uh, less than a week ago, I’ve made three more batches of the popcorn. It is sinfully delicious in every way.

Prepare to snack.

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Homemade Baked Chips

Alright, so I know this blog has primarily been dedicated to me showing off (a) all the fancy schmancy dinners I make and (b) the delicious desserts I make to feed my erratical sugar cravings.  But here is something different.  Here, is a Hilary Makes snack.

I had two beets leftover from the borscht I made last month.  Although I was tempted to get artsy and juice them to somehow dye fabric, I decided to do something a little less weird and a tad easier.  The answer?  Make beet chips!  Of course, if I was going to make these, I needed to go all out.  This all or nothing attitude got me a pan full of beet, sweet potato, potato and zucchini chips, all which turned a slight shade of pink after the beet(lejuice) took over the pan.  I shamelessly admit that I give myself a mixed review for these.  The baked sweet potato and potato chips were awesome and crispy.  The beet chips, however, were kind of floppy and chewy and were missing the crunch that I was going for.  I seriously blame my lack of this fantastic slicing tool:

This little kitchen device is called a mandoline (no, this is not the incorrect spelling of a musical instrument, that’s actually what it’s called, I swear!).  I think it just kind of resembles one of those meat slicers that they have at the deli counter in the grocery store.  But apparently it works better than my slicing attempts, and probably could have helped crisp-ify my beets.  I may have to take a trip to my favourite kitchen store and invest in one…

Also, I am totally embarrassed to admit that my attempt at creating zucchini chips also failed, and my dear favourite vegetable was just too watery to be baked.

BUT since the baked potato chips worked out, I figured I would post the pictures and instructions for them, since I very much plan on making them again.

The instructions are pretty complicated, are you ready?

STEP 1: Slice potatoes thinly.
STEP 2: Toss ’em around in a big bowl with some olive oil.
STEP 3: Spread your oiled vegetables out on a parchment paper lined pan and bake at 350 degrees until they start to dry out, about 20 minutes.
STEP 4: Pop your newly baked chips down on a cooling rack and give them a few hours to crisp.

And voila, there you have it.  A quick mid-class snack.

One day I will conquer the beet chips…