Paleo Grubs is an amazing website dedicated to bringing you the tastiest paleo recipes out there. Many of us struggle to keep within the diet of paleo, considering many staple items in the Standard American Diet (what we’re used to) are not paleo-friendly.
We’ve compiled a list of the best paleo snacks that fit right into fall. ‘Tis the season, for it’s better to eat seasonally anyways.
Homemade Baked Cinnamon Apple Chips
- 1-2 apples
- 1 tsp cinnamon
Spiced Butternut Chips
- 1 medium butternut squash (400g / 14.1 oz)
- 2 tbsp extra virgin coconut oil or ghee or red palm oil (sustainable from West Africa), melted
- 1 tsp gingerbread spice mix (~ ½ tsp cinnamon, pinch nutmeg, ginger, cloves and allspice)
- pinch salt (or more in case you don’t use stevia and prefer the chips salty)
- optional: 3-6 drops liquid Stevia extract or other healthy low-carb sweetener from this list
Preheat the oven to 125 C / 250 F. Peel the butternut squash and slice thinly on a mandolin. If you are using a knife, make sure the slices are no more than 1/8 inch (1/4 cm) thin. Place in a bowl.
In a small bowl, mix melted coconut oil, gingerbread spice mix and stevia.
Pour the oil mixture over the butternut squash and mix well to allow it everywhere.
Arrange the slices close to each other on a baking tray lined with parchment paper or a rack or an oven chip tray (you will need at least 2 of them).
Place in the oven and cook for about 1.5 hour or until crispy (the exact time depends on how thick the chips are).
Note: Half way through, you can spray them with a bit of coconut oil to help them crisp up.
Although the chips shouldn’t burn at low temperature, you should keep an eye on them. When done, let them cool down and store in an air-tight container for up to a week.
Jalapeño Pumpkin Seeds
- 1 1/2 cups pumpkin seeds, cleaned & dried
- 3 jalapeño peppers, sliced
- 3 tablespoons olive oil
- sea salt and paprika, to taste
Prep Work: Once you’ve removed the seeds from the pumpkin, sorted pumpkin guts from pumpkin seeds, rinsed the seeds under cold running water, patted dry the seeds with a paper towel and transferred to a rimmed baking sheet to dry overnight or 24 hours – you should have dry-ish seeds, and you’re ready to begin.
Preheat the oven to 350°F. If you haven’t already, spread pumpkin seeds out on a rimmed baking sheet. Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.
Lay slices of jalapeño peppers on top of seeds. Sprinkle paprika over the top of everything, generously.
Bake for 10 minutes. Use a spatula to move the seeds and peppers around. Bake for another 5 minutes.
Move mixture around some more and bake for a final 5 minutes. Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.
Vanilla Pumpkin Seed Clusters
- 115 g 1/2 cup pumpkin seeds
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 2 tsp coconut sugar
- Water boiled
Preheat oven to 150c.
Maple Roasted Parsnip Chips
- 500g (1.1 pounds) Parsnips
- 1/4 Cup Coconut Oil, Melted
- 3 Tablespoons Maple Syrup
Preheat the oven to 200°C (392°F) and get out an oven proof dish.
Peel the parsnips and cut them into chip sized pieces and place into the oven proof dish. Pour over the coconut oil and distribute evenly. Drizzle over the maple syrup and stir to combine well.
Place in the oven and cook for 15 minutes.
Remove from the oven and toss the parsnips over to allow the other side to brown. Place back in the oven and cook for a further 10 to 15 minutes or until golden.
Remove from the oven and allow to cool a little before serving.
Butternut Squash-Chipotle Dip
- 1 cup cooked and peeled squash
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon chipotle paste
- 1 teaspoon olive oil
- 1 ½ teaspoons finely chopped shallot
- 2 teaspoons fresh thyme
- ¼ teaspoon ground cinnamon
- 1 teaspoon chili powder