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These spiced seed chips are a total breeze to whip up and actually keep well; though I’d be surprised if they lasted very long. They’re a great chip alternative to any party you’re throwing and hold up well to sturdy guacamole and 7-layer dip.
Oh my goodness. I’ve MISSED YOU! I feel like I’m back like I’ve never been back before. I can’t believe how much has happened in such a short time. To quickly summarize, I GOT MARRIED! Wow. I’m a Mrs. That’s just nuts. My husband and I got married in the middle of that torrential Texas downpour that happened in late October. We had grand plans for an outdoor ceremony, by a river, under some pecan trees, with friends and family all nestled in the 30ish gigantic oak church pews we secured for the special occasion.
Mother nature had other plans for our guests. While our guests all stayed safe, dry & with cocktails in the dry barn, the wedding party and our immediate family braved the muddy ceremony site anyways. It was a truly magical, enchanted, blessed experience. As soon as we get our wedding photos back from our photographer, I’ll publish a dedicated blog post all about that big day!
After our rainy Texas wedding, Austin and I hopped on a nice long flight for our 2-week honeymoon in New Zealand. Photos and a dedicated post for that grand adventure coming soon, as well!
Getting back in the swing of this work that I love so much, I’m gearing up to share some of my most favorite recipes for large gatherings! This quick series will include all those staple recipes that are great for holiday parties and game-day snacking.
Special note: if you want MORE holiday recipes, menu ideas, and grocery shopping lists, I highly recommend you check out my Holiday Feast eBook! It’s a collection of over 45 of my most treasured Thanksgiving, Christmas, and NYE recipes. You can find it HERE.
To start off this super fun lineup of fun snackable recipes, I’m sharing one of my MOST favorites. These spiced seed chips are LEGIT, you guys. They are nut and egg-free, which is great news for folks with sensitive allergies. Of course, they’re also Paleo-friendly, so that means they are dairy, grain, sugar, and refined-crap free, too.
I hope you love this recipe as much as I do and I hope you know how excited I am to be back in the saddle. Talk with you very soon!
- 1 cup ground sunflower seeds
- 1/4 cup black sesame seeds
- 1/4 cup flax seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder optional
- 1 teaspoon sea salt
- 1 tablespoon virgin coconut oil melted
- 2 tablespoons lemon juice
- 2 tablespoons water
- Preheat oven to 350 F and line two baking sheets with parchment paper.
- In a medium sized bowl, whisk the ground sunflower seeds, sesame seeds, flax seeds, garlic powder, onion powder, optional chili powder, and sea salt together until all clumps are broken up and it’s well incorporated.
- Pour the melted coconut oil, lemon juice, and water over the combined dry ingredients and stir until an even paste forms.
- Scoop approximately 1 teaspoon-sized balls of dough and drop them onto the parchment paper at least 2 inches from each other. Repeat for the rest of the batch.
- Using a coaster or flat-bottomed glass and a square of parchment paper, press each ball of dough into a flat disc. Note that the chips will not spread as they bake, so it’s okay if they get a little close.
- Bake at 350 F for 15 minutes then turn the pan 180 degrees in the oven and bake for another 3 minutes. Remove when they’re slightly golden brown.
- Tips: Store in an airtight container at room temperature for up to one week.